Homemade Caramels
Soft, chewy homemade caramels with easy step by step instructions that are perfect for the holidays!
Servings: 80
Calories: 71kcal
Ingredients
- 2 cups white sugar
- 2 cups light corn syrup
- ¼ teaspoon salt
- ½ cup butter cut into thin slabs
- 2 cups whipping cream
- 1 teaspoon vanilla
Instructions
- Line a 9x13'' pan or jelly roll pan with parchment paper or generously grease with butter. Either size pan will work--9x13'' will yield thicker caramels.
- In a large heavy bottom saucepan add sugar, syrup and salt. Stir over medium heat until mixture begins to boil, about 5 -10 minutes. Using a candy thermometer let mixture reach exactly 245 degrees F.
- SLOWLY add butter and whipping cream so the mixture doesn’t stop boiling (or your mixture can curdle. Continue to boil until it reaches 243 degrees F (soft ball stage).
- Remove from heat. Stir in vanilla.
- Pour into the prepared pan. Refrigerate until cooled and hardened, overnight or for several hours to make them easier to cut.
- When caramels are removed from the refrigerator they will seem hard, but will soften as they come to room temperature.
- Cut caramel into small pieces and if desired, wrap like a tootsie roll into wax paper.
Video
Notes
Homemade caramels will last for several weeks at room temperature. Store them in an airtight container.
If you don’t individually wrap the pieces, store them with wax paper separating the layers, so they don’t stick to each other.
I can’t stress enough how important it is to use a candy thermometer. Don’t try to guess when the caramel is ready! If you over or undercook it, you won’t get that wonderful, perfect soft texture.
All of the steps are important, but especially adding the cream and butter. So, be sure and take your time and add it slowly.
Nutrition
Calories: 71kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 24mg | Potassium: 4mg | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg