Description
This Homemade Caramels recipe yields rich, buttery treats with a smooth, creamy texture perfect for gifting or indulging. Made with simple ingredients like butter, sugar, corn syrup, heavy cream, and vanilla, these caramels are cooked precisely to the perfect temperature to ensure a chewy yet soft consistency. The recipe requires stovetop cooking and a little patience to let the caramels set, resulting in classic, melt-in-your-mouth candies.
Ingredients
Scale
Ingredients
- 1 cup unsalted butter
- 2 1/2 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to allow easy removal of the caramels after they set.
- Melt Butter: In a large, heavy-bottomed saucepan, melt the butter over medium heat to provide a rich base for the caramel.
- Add Sugar Mixture: Add the granulated sugar, light corn syrup, and salt to the melted butter, stirring continuously until fully combined to ensure smooth dissolution and prevent crystallization.
- Incorporate Cream and Boil: Gradually stir in the heavy cream, then bring the mixture to a boil over medium heat, stirring frequently to avoid scorching and encourage a uniform temperature.
- Cook to Temperature: Continue cooking the mixture, stirring constantly to prevent burning, until it reaches 245°F (118°C) on a candy thermometer, which is the firm-ball stage ideal for chewy caramels.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract thoroughly to enhance the flavor profile of the caramel.
- Pour and Set: Carefully pour the hot caramel into the prepared baking pan, spreading evenly. Allow it to cool at room temperature for 3 to 4 hours, or until fully set and firm to the touch.
- Cut and Wrap: Lift the set caramel slab out of the pan using the parchment paper overhang. Cut into small squares or rectangles with a sharp knife, and individually wrap each piece in wax paper to prevent sticking and maintain freshness.
Notes
- Use a reliable candy thermometer to accurately measure the temperature and get the perfect caramel texture.
- Stirring constantly during cooking helps prevent the caramel from burning and keeps the texture smooth.
- Allow caramels to set completely before cutting to ensure clean edges and avoid sticky messes.
- Store wrapped caramels in an airtight container at room temperature for up to two weeks.
- You can add a pinch of baking soda after removing from heat for a lighter, lighter-textured caramel if preferred.
