For best results, use a heavy-bottomed saucepan to prevent scorching. Stirring constantly at the beginning ensures that the sugars dissolve evenly and prevents crystallization. Be very careful when working with hot caramel, as it can cause severe burns. The firm-ball stage is crucial for achieving the right caramel texture. If you don't have a candy thermometer, you can test the mixture by dropping a small amount into a glass of cold water. It should form a firm ball that can be easily picked up. For a softer caramel, cook to the lower end of the temperature range (250°F). For a firmer caramel, cook to the higher end (265°F). Adding a pinch of sea salt enhances the sweetness of the caramel and creates a more complex flavor profile. Store the caramels in an airtight container at room temperature for up to 2 weeks.
Caramel Candies
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PREP TIME0 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS217
Indulge in the rich and buttery allure of homemade caramels. These delectable sweets, infused with vanilla, offer a melt-in-your-mouth experience that is simply irresistible. Perfect for gifting or savoring yourself!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate73 g
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Cholesterol76 mg
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Protein1 g
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Saturated Fat16 g
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Sodium148 mg
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Sugar58 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Combine brown sugar, granulated sugar, butter, corn syrup, heavy cream, and whole milk in a medium-heavy saucepan. (2 minutes)
02 Step
Recipe View 5 mins Place the saucepan over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon until the butter is melted and the sugars are dissolved. (5 minutes)
03 Step
Recipe View 1 mins Once the mixture is smooth, clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. (1 minute)
04 Step
Recipe View 25 mins Continue to cook, without stirring, until the mixture reaches 250-265°F (121-129°C), also known as the firm-ball stage. This may take 20-30 minutes, so be patient and monitor the temperature closely.
05 Step
Recipe View 1 mins Remove the saucepan from the heat and stir in the vanilla extract. (1 minute)
06 Step
Recipe View 2 mins Pour the hot caramel into a lightly buttered 8x8 inch square baking pan. (2 minutes)
07 Step
Recipe View 1 mins If desired, sprinkle a pinch of sea salt over the top. (1 minute)
08 Step
Recipe View 2 hrs 30 mins Let the caramel cool completely at room temperature for at least 2-3 hours, or until firm enough to cut. (120-180 minutes)
09 Step
Recipe View 5 mins Once firm, turn the caramel out onto a cutting board and cut into squares using a large knife. Wrap individually in wax paper squares for easy storage and gifting.
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RECIPE REVIEWS
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Rosella Sporer
Oct 26, 2024I've made caramels before, but this recipe is by far the best I've tried. The added sea salt really elevates the flavor. Thank you for sharing!
Clotilde Conroy
Jul 19, 2024My family loved these caramels! They were so much better than store-bought ones. I will add a little bit of bourbon next time!
Giovanna Gleichner
May 27, 2024This recipe is fantastic! The caramels turned out perfectly – chewy, rich, and incredibly delicious. The hint of vanilla is just right. I will definitely be making these again!
Paul Keeling
Feb 9, 2024The recipe was easy to follow and the caramels were delicious!
Hollis Altenwerth
Jan 16, 2024I tried this recipe for the first time, and they were a huge hit! The directions were easy to follow, and the caramels were a great success.