Homemade Caramels
These luscious Homemade Caramels are rich, buttery, and perfectly chewy, making them the ideal sweet treats to satisfy dessert cravings or gift to loved ones.
Ingredients
- 1 cup unsalted butter cubed
- 1 1/4 cups light brown sugar packed
- 1/4 cup light corn syrup or golden syrup
- 1/2 cup heavy cream warmed
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon fine sea salt plus extra for topping
- 1/2 teaspoon pure vanilla extract
- 1 cup granulated sugar optional coating
Instructions
- Line an 8×8-inch pan with parchment paper, using butter to grease the paper. Chill the pan for easy caramel release.
- Melt the cubed butter in a heavy-bottomed saucepan over medium heat, then stir in brown sugar and corn syrup until the sugar dissolves.
- Slowly pour in warm heavy cream and sweetened condensed milk, stirring constantly to maintain a smooth texture.
- Clip a candy thermometer to the saucepan and heat the mixture to 245°F (118°C), stirring occasionally to prevent scorching.
- Remove from heat and whisk in sea salt and vanilla extract, tasting a small drop to ensure perfect balance.
- Pour the hot caramel into the chilled pan and use a silicone spatula to smooth the surface, tapping out air bubbles.
- Let the caramel set at room temperature for 2 hours or refrigerate for 1 hour until firm.
- Lift out the caramel slab, slice into 30 squares with a warm knife, and wrap each piece in wax paper.
Notes
Store the caramels in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Nutrition
Calories: 95kcal
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