Homemade Caramels
Easily make rich and creamy homemade caramels that melt in your mouth, perfect for sharing and gifting.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Substitutes and Alternatives
- Coconut sugar for granulated sugar
- Coconut oil for unsalted butter
- Canned coconut milk for heavy cream
- Honey or agave nectar for light corn syrup
- Maple extract or almond extract for vanilla extract
Instructions
Preparation
- Gather all your necessary equipment including a heavy-bottomed saucepan, a wooden spoon or heat-resistant spatula, a candy thermometer, and a greased pan for cooling.
- In the saucepan, combine 1 cup granulated sugar, 1/4 cup light corn syrup, and 1/2 cup unsalted butter. Place over medium heat and stir gently until the sugar melts and the butter emulsifies.
- Continue to cook the mixture until it reaches a boil without stirring. Aim for it to reach 245°F (118°C).
- Monitor the temperature closely; as it approaches 245°F, the mixture will thicken and produce a rich aroma.
- Once it reaches 245°F, promptly remove the saucepan from heat and carefully stir in 1/2 cup heavy cream, 1 tsp vanilla extract, and 1/4 tsp salt. The mixture will bubble vigorously.
- Pour the caramel into the greased pan and spread it evenly with a spatula. Allow it to sit at room temperature to cool completely.
- Let the caramel cool for at least 2 hours until firm but not hard.
- Once set, turn out onto a cutting board and slice into squares, wrapping each in wax or parchment paper.
- Enjoy your homemade caramels!
Notes
For best results, avoid stirring the mixture once it reaches a boil and always use a candy thermometer for precision.