Homemade Caramels

Name: Homemade Caramels
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 72 serving
Ingredients: 1 Tablespoon butter; 3 cups heavy whipping cream; ⅔ cup sweetened condensed milk; 2 cups granulated sugar; 2 cups light corn syrup; ¼ teaspoon kosher salt; 2 teaspoons vanilla extract

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Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
72
Calories
93 kcal
Course
Dessert
Cuisine
American

Homemade Caramels

Nicole Henderson

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These delicious homemade caramels are soft and chewy and the perfect holiday gift. Our tried and true recipe has been in the family for over 30 years and results in buttery caramels every time!

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Ingredients

Servings

1 Tablespoon butter softened
3 cups heavy whipping cream
⅔ cup sweetened condensed milk about 1/2 of a 14-ounce can
2 cups granulated sugar
2 cups light corn syrup
¼ teaspoon kosher salt
2 teaspoons vanilla extract

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Instructions

Line a 9-inch square baking dish with foil. Butter the foil. Set aside.
In the top of a double boiler, combine the heavy cream wi th the sweetened condensed milk. Heat pan over low heat until milk and cream are warm. Keep on a low simmer, stirring occasionally.
In a large 3-4 quart saucepan, combine the sugar, corn syrup, and salt. Heat over medium heat until boiling, stirring with a wooden spoon. Attach a candy thermometer to the side of the pan.
Very slowly, over medium heat, add 1/4 cup of the warmed cream mxture to the boiling sugar mixture, while stirring with a wooden spoon. Wait about 3 minutes between each addition of cream (this process will take about 45 minutes). Be sure to continuously stir the mixture.
Once all the additions of the warm cream have been added, monitor the candy thermometer until it reaches 242 degrees F.
Remove from heat and immediately stir in the vanilla extract. Quickly pour the caramel into the buttered foil-lined baking dish.
Allow caramel to set at room temperature for several hours, or overnight.
To cut the caramels, lift out of the pan and place onto a cutting board. Remove the foil. With a large, sharp knife cut the candy into long strips (about 1-inch wide). Turn pan and cut the candy in the opposite direction in about 1 1/2-inch pieces (they will be the size of a small tootsie roll).
Wrap candy in small pieces of plastic wrap or parchment paper. Cut 5-inch squares of plastic wrap or parchment paper, place the caramel on top, roll the caramels, then twist both ends.

Notes

Do not adjust the heat of the large saucepan. Keep it boiling over medium heat, while stirring constantly.
If you like nuts in your homemade caramel, stir in about 1 cup of chopped (toasted) walnuts at the same time as the vanilla.
Chocolate- for a decadent treat, dip cooled and set caramels in melted chocolate. Allow chocolate to set, then wrap each caramel in plastic wrap or parchment paper.
Store caramels in an airtight container at room temperature.
Candy Thermometer- this is our favorite candy thermometer on Amazon!
Recipe from the December 1989 Better Homes and Garden Magazine.

Nutrition Information

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Serving 1piece Calories 93kcal (5%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Cholesterol 13mg (4%) Sodium 18mg (1%) Sugar 15g (30%)