Homemade Caramels
User Reviews
5
Homemade Caramels
Description
Homemade Caramels combine white sugar, light corn syrup, salt, butter, whipping cream, and vanilla to produce chewy, rich candies. The preparation starts by stirring sugar, syrup, and salt until boiling, then carefully heating the mixture to 245°F. Butter and cream are added slowly to maintain boiling without curdling, cooking further to 243°F, known as the soft ball stage. The hot caramel is poured into a prepared pan and chilled until set, then cut into pieces. The caramels firm up in the fridge but soften back to a chewy texture at room temperature.
The texture achieved is smooth and tender, balanced by the buttery and creamy components. Vanilla adds a gentle aromatic sweetness that complements the caramelized sugar flavor without overpowering it. The success of this recipe relies on temperature precision and gradual mixing to prevent crystallization or separation.
The caramels can be wrapped individually or stored layered with wax paper to avoid sticking. They keep well at room temperature in airtight containers for several weeks, making them a convenient sweet treat. This recipe can be a rewarding project for making homemade sweets with a classic taste and texture.
Ingredients
- 2 cups white sugar
- 2 cups light corn syrup
- ¼ teaspoon salt
- ½ cup butter cut into thin slabs
- 2 cups whipping cream
- 1 teaspoon vanilla
Instructions
- Line a 9x13'' pan or jelly roll pan with parchment paper or generously grease with butter. Either size pan will work--9x13'' will yield thicker caramels.
- In a large heavy bottom saucepan add sugar, syrup and salt. Stir over medium heat until mixture begins to boil, about 5 -10 minutes. Using a candy thermometer let mixture reach exactly 245 degrees F.
- SLOWLY add butter and whipping cream so the mixture doesn’t stop boiling (or your mixture can curdle. Continue to boil until it reaches 243 degrees F (soft ball stage).
- Remove from heat. Stir in vanilla.
- Pour into the prepared pan. Refrigerate until cooled and hardened, overnight or for several hours to make them easier to cut.
- When caramels are removed from the refrigerator they will seem hard, but will soften as they come to room temperature.
- Cut caramel into small pieces and if desired, wrap like a tootsie roll into wax paper.
Notes
- Use a reliable candy thermometer to reach the exact temperature for the soft ball stage; guesswork can spoil the texture.
- Add the butter and cream slowly while the mixture is boiling to prevent curdling.
- Caramels are usually hard right out of the fridge but soften to the right chewiness as they come to room temperature.
- Store caramels in an airtight container with wax paper separating the pieces to keep them from sticking together for several weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 24mg | 1% |
| Potassium | 4mg | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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