Description
This homemade caramel recipe yields rich, buttery caramels with a perfectly chewy texture. Made from simple ingredients like butter, sugar, heavy cream, and vanilla, these classic candies are cooked on the stovetop to the perfect temperature before cooling and cutting into bite-sized pieces. Ideal for gifting or indulging in a sweet treat, this recipe produces about 64 pieces of delicious, creamy caramel.
Ingredients
Scale
Caramel 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 caramel once set.
- Melt the butter: In a large, heavy-bottomed saucepan, melt the unsalted butter over medium heat until fully liquefied.
- Add sugar mixture: Stir in the granulated sugar, light corn syrup, and salt to the melted butter, mixing thoroughly to combine all ingredients evenly.
- Add cream and boil: Gradually pour in the heavy cream while stirring. Bring the entire mixture to a boil over medium heat, stirring frequently to keep the mixture smooth and prevent sticking.
- Cook to temperature: Continue cooking the caramel, stirring constantly, until it reaches 245°F (118°C) on a candy thermometer. This is the firm-ball stage ideal for chewy caramels.
- Add vanilla and remove from heat: Remove the saucepan from heat and stir in the vanilla extract to infuse the caramel with a rich flavor.
- Pour and cool: Carefully pour the hot caramel mixture into the prepared baking pan. Allow it to cool at room temperature for 3-4 hours or until it is fully set and firm.
- Cut and wrap: Use the parchment paper overhang to lift the caramel block from the pan. Cut into small squares or rectangles, then individually wrap each piece in wax paper for storage and serving.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- A candy thermometer is essential for reaching the correct caramel temperature.
- Be careful when handling hot caramel as it can cause serious burns.
- Store wrapped caramels in an airtight container at room temperature for up to two weeks.
- For a different flavor twist, add a pinch of sea salt on top before the caramel sets.
