Betty Crocker Caramels
Indulge in the rich, buttery bliss of homemade Betty Crocker Caramels—a timeless treat perfect for any occasion. Made with simple pantry staples like granulated sugar, light corn syrup, and heavy whipping cream, these caramels boast a velvety texture and deep caramelized flavor that’s impossible to resist. The recipe employs straightforward candy-making techniques, guided by a trusty candy thermometer to achieve the perfect soft-ball stage (240°F) for irresistibly chewy results. Enhanced by a touch of vanilla and a pinch of fine sea salt, these caramels strike the ideal balance of sweet and salty. Perfect for gifting, snacking, or elevating your dessert game, this recipe yields 64 luscious caramel squares that can be artfully wrapped in wax paper for a professional touch. Whether you’re a seasoned candy maker or trying your hand at it for the first time, this recipe promises homemade confections that are as delightful to create as they are to eat.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 1 cup Butter (salted)
- 2 cups Heavy whipping cream
- 1 cup Light brown sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Fine sea salt
Instructions
Grease a 9x9 inch baking pan with butter or line it with parchment paper, ensuring the edges overhang for easy removal later.
In a heavy-bottomed large saucepan, combine granulated sugar, light brown sugar, butter, heavy whipping cream, and light corn syrup.
Cook the mixture over medium heat, stirring constantly, until the butter is melted and the sugars are dissolved.
Attach a candy thermometer to the side of the pan, ensuring the tip is immersed in the caramel without touching the bottom.
Continue cooking the caramel mixture until it reaches 240°F (soft-ball stage) on the candy thermometer, stirring occasionally to ensure an even consistency.
Once the desired temperature is reached, remove the saucepan from the heat.
Stir in the vanilla extract and fine sea salt until fully incorporated.
Quickly but carefully pour the hot caramel mixture into the prepared baking pan, spreading it evenly.
Let the caramel cool completely at room temperature, about 2-3 hours, until set.
Once cooled, lift the caramel out of the pan using the overhanging parchment paper, if used, and transfer it to a cutting board.
Cut the caramel into 1-inch squares or desired shapes using a sharp knife or a bench scraper.
Wrap each square in wax paper or parchment paper to prevent sticking, and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
6272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.0 g | 451% | |
| Saturated Fat | 217.5 g | 1088% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 778.3 g | 283% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 778.3 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 176 mg | 14% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
