Homemade Caramels
Ingredients
-
2
cups
heavy cream
-
2 ½
cups
granulated sugar
-
½
cup
light corn syrup
-
½
cup
water
-
6
tablespoons
butter, cut into tablespoon-size pieces
-
¼
teaspoon
coarse kosher salt
-
1
tablespoon
vanilla extract
Instructions
- Butter the bottom and sides of a 9X9-inch baking pan or line with parchment and butter the parchment.
- Heat the cream in a saucepan or microwave until steaming and keep warm.
- In a large, heavy-bottomed pot, stir together the sugar, corn syrup, and water without splashing.
- Clip a candy thermometer to the side of the pan and bring the mixture to a boil over medium-high heat without stirring.
- Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystallization.
- Cook until the mixture reaches 325 degrees F, about 15-20 minutes.
- Slowly pour in the warm cream, being cautious of bubbling and steam.
- Add the butter and salt, and stir with a heatproof spatula, avoiding scraping the edges.
- Continue cooking while stirring until the mixture reaches 245 degrees F, about 10-15 minutes.
- Off the heat, stir in the vanilla extract and pour the mixture into the prepared pan.
- Let the caramels cool completely before cutting them into squares and wrapping.
Nutrition Facts (estimated)
Servings
60 caramels
Calories
69
Total fat
3g
Total carbohydrates
11g
Total protein
1g
Sodium
16mg
Cholesterol
11mg
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