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Soft Homemade Caramels
Ingredients
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) heavy cream (or full-fat whipping cream)
- ½ cup (120 ml) light corn syrup (or use honey or glucose syrup as a substitute)
- ½ cup (115 g) unsalted butter, cut into cubes
- 1 cup (200 g) brown sugar (light or dark, depending on taste)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare your pan
- Line an 8×8 inch (20×20 cm) baking pan with parchment paper and lightly butter it.
- Make sure the paper overhangs the sides for easy lifting later.
- Combine ingredients
- In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, corn syrup, butter, and heavy cream.
- Place over medium heat, stirring constantly until the butter melts and the sugar dissolves.
- Cook the caramel
- Attach a candy thermometer to the pan (if you have one).
- Continue cooking, stirring occasionally, until the mixture reaches 245°F (118°C) — this is the firm-ball stage.
- If you don’t have a thermometer, drop a bit of the mixture into cold water: it should form a firm but pliable ball.
- Add flavor
- Once it reaches temperature, remove from heat.
- Stir in vanilla extract and salt.
- Pour and cool
- Carefully pour the hot caramel into your prepared pan.
- Let it cool at room temperature for about 2–3 hours, or until fully set.
- Cut and wrap
- Once firm, lift the caramel out of the pan using the parchment paper.
- Cut into small squares using a sharp knife.
- Wrap each piece in wax paper or parchment to keep them from sticking.
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Tips
- For chewier caramels, cook a few degrees higher (up to 248°F / 120°C).
- For softer caramels, stop at around 240°F / 115°C.
- Add a sprinkle of sea salt on top before cooling for salted caramels.
- Store in an airtight container for up to 2 weeks (or longer in the fridge).
Would you like me to give you a version without corn syrup, using just sugar and cream (a more natural one)?