Homemade Caramels
Homemade caramels are a sweet, buttery, and chewy candy made with simple pantry staples. Perfect for gift giving or indulging in a homemade treat that melts in your mouth!
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup (e.g., Karo)
- 1/2 cup water
- 1 cup heavy cream (Organic Valley recommended)
- 6 tablespoons unsalted butter cut into pieces
- 1 teaspoon vanilla extract (use pure, like Nielsen-Massey)
- 1/2 teaspoon sea salt plus extra for sprinkling
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease it.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water over medium heat, stirring gently until the sugar dissolves.
- Clip a candy thermometer to the pot, and let the mixture bubble without stirring until it reaches 235°F (soft-ball stage), brushing down sides with a wet pastry brush as needed.
- Carefully whisk in heavy cream and butter—watch for steam—and continue stirring until fully melted and smooth.
- Keep stirring and cooking until the mixture reaches 245°F (firm-ball stage) on the thermometer, about 5–7 more minutes.
- Remove from heat, stir in vanilla extract and sea salt until well combined.
- Immediately pour the hot caramel into the prepared pan and let it sit at room temperature for 15 minutes, then chill in the fridge for 60 minutes.
- Lift the set caramel with the parchment overhang, cut into 24 squares with a sharp knife, and wrap each in wax paper to prevent sticking.
Notes
Store caramels in an airtight container at room temperature for up to 2 weeks or freeze for longer storage. For extra flair, drizzle with melted chocolate.
Nutrition
Calories: 80kcal
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