Homemade Caramels
Calories: 7
Adjust Servings Here: 16 pieces
Description
Homemade caramels offer the perfect balance of gooeyness and sweetness and are a delicious treat everyone will love. While they may seem daunting to make at home, with the right supplies and guidance, you can whip up a batch of delicious caramels in just a few easy steps.
Ingredients
8-inch square pan: approximately 36-49 caramels (cut into 1.5 to 2-inch pieces)
- 60 ml (¼ cup) Water
- 200 g (1 cup) Granulated sugar
- 80 g (¼ cup) Light corn syrup
- ½ tsp Kosher salt
- 70 g (5 tbsp) Unsalted butter cut into pieces
- 240 g (1 cup) Heavy cream
- ½ tsp Pure vanilla extract
- Coarse Sea salt for garnish Optional
Instructions
- Prep pan - Line an 8-inch square baking pan with parchment paper, allowing some overhang on the sides for easy removal.
- Simmer - Combine the water, granulated sugar, and corn syrup in a medium heavy-bottom saucepan. Place the saucepan over medium-high heat. Avoid stirring from this point on to prevent crystallization.60 ml Water, 200 g Granulated sugar, 80 g Light corn syrup
- Color - Allow the mixture to boil and cook until it reaches a golden amber color. Once the sugar gets the desired deep amber color, add butter and heavy cream. Be cautious, as the mixture will bubble vigorously and rise in the pan. Take it off the heat and stir gently to help it cool.70 g Unsalted butter, 240 g Heavy cream
- Temperature - Return the saucepan to medium-high heat and insert a candy thermometer. Cook the caramel, without stirring, until it reaches 248°F (120°C) for a firmer caramel or 245°F (118°C) for a softer caramel. Once the caramel reaches the desired temperature, remove it from the heat and carefully stir in the vanilla extract and salt.
- Pan - Once the caramel reaches the desired temperature, remove it from the heat and carefully stir in the vanilla extract and salt. Carefully pour the hot caramel into the prepared baking pan and allow it to cool to room temperature.½ tsp Kosher salt, ½ tsp Pure vanilla extract
- Set - Once the caramel has reached room temperature, place the pan in the refrigerator and chill for at least 2 hours, or leave it at room temperature overnight until the caramel is set.
- Cut - Using the parchment paper overhang, lift the set caramel out of the pan and onto a cutting board. Using a sharp knife, cut the caramel into small squares or rectangles. Wrap each piece in wax paper or parchment paper to prevent sticking. I like to sprinkle some sea salt on each piece.Coarse Sea salt for garnish
- Store the wrapped caramels in an airtight container at room temperature for up to two weeks or in the refrigerator for longer.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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