Homemade Caramels Recipe
User Reviews
5
Homemade Caramels Recipe
Description
This Homemade Caramels Recipe starts by combining sugar, corn syrup, butter, salt, and cream in a heavy-bottomed pot. The mixture is heated carefully while stirred until the sugar dissolves and the butter melts, then brought to a boil. Additional heated cream is then incorporated, enriching the caramel base. Cooking continues until the temperature reaches 240-245°F, ensuring the final candy sets correctly as a soft but firm caramel.
The caramels develop a rich, buttery sweetness with a slight saltiness that balances the flavor. Adding vanilla at the end enhances the aroma and depth of the candy. The cooking technique requires patience and careful temperature control for the ideal chewy consistency.
Once prepared, the caramel is poured into a lined pan to set and later cut into pieces for wrapping. These caramels can be enjoyed on their own or given as homemade gifts. Wrapped caramels maintain freshness at room temperature for up to two weeks or can be frozen for longer storage, then thawed before eating.
Ingredients
- 2 cups granulated sugar
- 1 cup corn syrup light or dark
- 3/4 cup butter cut into chunks, salted
- 1/4 teaspoon salt
- 2 cups heavy cream divided
- 2 teaspoons vanilla extract pure
Instructions
- Line a 9x9-inch pan with a parchment paper sling. It helps to spray the pan with a little cooking spray first to help the parchment paper stick in place.
- In a large, heavy bottomed pot that is at least 4-quart capacity, combine the sugar, corn syrup, butter, salt, and 1 cup of the cream. Slowly heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula, until the butter is melted and the mixture comes to a boil.
- Heat the remaining cream in a bowl in the microwave for 1-2 minutes until hot. Slowly pour the cream into the caramel mixture, stirring constantly until combined.
- Continue to cook over medium heat, stirring frequently, until the caramel reaches 240-245°F on a candy thermometer. This can take quite a while! You can also test the caramel by dropping a spoonful in a bowl of cold water and shaping it into a ball. If it is pliable and soft but holds it's shape, then it is ready.
- Remove the caramel from the heat and stir in the vanilla. Carefully pour the caramel into the prepared pan (it's very hot so don't get any on your fingers!). Do not scrape the bottom of the pan.
- Let the caramel cool completely for at least 8 hours or overnight before cutting into small squares.
- When the caramel is set, lift the parchment paper sling out of the pan and use a sharp knife or pastry cutter to cut out the caramels. Wrap individual caramels in 5-inch square pieces of wax paper, twisting the ends to secure.
Notes
- Wrap caramels individually before storing to maintain freshness and prevent sticking.
- Store caramels at room temperature for up to two weeks in an airtight container.
- Caramels freeze well for up to one month; thaw completely at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80Caramels
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 27mg | 1% |
| Potassium | 5mg | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 141IU | 3% |
| 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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