Description
Delicious homemade caramels that are perfect for sharing or enjoying yourself!
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup packed light or dark brown sugar
- 1 cup light corn syrup
- 1 cup unsalted butter (cubed)
- 1 teaspoon salt
- 2 cups heavy cream (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Lightly butter a 9×13-inch pan and line it with parchment paper, letting the excess come up the sides of the pan. Lightly butter the paper.
- In a large heavy-bottom saucepan (make sure it’s a 4 to 5-quart capacity), combine the sugars, corn syrup, butter, and salt. Place over medium heat and stir constantly until the butter and sugars have melted and the mixture starts to bubble but it isn’t boiling hard, about 5 minutes.
- While whisking, slowly pour in the cream (this should take about 1 minute). Attach a candy thermometer and bring to a boil, stirring constantly until the mixture reaches 245°F to 248°F, 20 to 25 minutes.
- Immediately remove from the heat and carefully stir in the vanilla. Pour into the prepared pan. Let the caramels cool completely, about 4 hours. If desired, sprinkle flaked sea salt on top of the caramels after cooling for about 30 minutes.
- Remove the cooled slab from the pan and discard the parchment paper. Cut into squares and wrap in wax paper. Caramels will keep at room temperature for up to 1 month or refrigerated for several weeks.
Notes
- To speed up the cooling, you can refrigerate the caramels until hardened. Just remove the slab about 30 minutes before slicing as the cold caramel can shatter or break when cut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 100
- Sugar: 20g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg