Homemade Caramels
User Reviews
5
Homemade Caramels
Description
This recipe creates a rich caramel candy by melting sugars and butter with cream and evaporated milk, then gently simmering until the mixture reaches the soft-ball stage (250°F/121°C) for optimal chewiness. Using unflavored golden syrup contributes to the smooth texture and prevents crystallization. Once removed from heat, vanilla adds aromatic depth. Pouring the caramel into a greased pan lets it set into a firm but pliable block that can be cut into squares.
The caramels deliver a classic buttery sweetness with creamy notes and a soft, chewy consistency. Sprinkling flakes of salt after slight cooling adds a balanced salty contrast that complements the sweetness.
For best results, if the caramel is too sticky to cut, chilling it briefly in the freezer or refrigeration firms it up. Wrapping individual pieces in wax paper helps prevent sticking and preserves freshness.
Ingredients
- 2 cups granulated sugar white
- 1 cup brown sugar , firmly packed
- 1 cup golden syrup
- golden syrup click link for recipe - it's so easy to make!, or homemade
- 1 cup butter unsalted
- 2 cups heavy whipping cream
- 1 cup evaporated milk
- 2 teaspoons vanilla extract quality pure
Instructions
- Grease a 12x15 inch sheet cake pan.In a medium sized stainless steel pot, combine the white and brown sugars, the corn syrup, butter, heavy cream, and evaporated milk. Cook the mixture over medium heat, stirring constantly until melted. Once the sugars and butter are melted place a candy thermometer in the pot. Continue to simmer the mixture, stirring constantly, until the mixture reaches 250 F / 121 C, then remove the pot from the heat and stir in the vanilla. Immediately pour the caramel mixture into the prepared pan and let it cool almost completely until firm but still soft enough to cut. If you like salted caramels wait for about 20 minutes and then lightly sprinkle the top with flaked salt. Then let the it cool completely. Cut the caramels into small bars or squares. Wrap each caramel bar in wax paper, twisting the ends. Note: If the caramels are too too messy/sticky to cut, put the caramel in the freezer for about 30 minutes or in the fridge for a few hours to firm it up. Store the wrapped caramels in a jar or container in the fridge where they will keep for several weeks. Enjoy them straight from the fridge or let them sit at room temp for 10-15 minutes before eating.Will make roughly 60 caramels depending on size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1caramel | |
| Calories | 118kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 8mg | 0% |
| Potassium | 26mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
