Butter Caramels
Indulge your sweet tooth with these luxurious homemade Butter Caramels, a melt-in-your-mouth treat that's perfect for gifting or savoring yourself. Made with simple pantry staples like unsalted butter, heavy cream, and vanilla extract, this recipe transforms humble ingredients into rich, buttery caramels with just the right hint of salt to balance the sweetness. The key to achieving that perfect chewy texture lies in boiling the mixture to the precise firm ball stage (245°F), and the process is made even easier with step-by-step directions and a candy thermometer for precision. Once cooled and cut into bite-sized squares, these golden beauties are wrapped in wax paper for a classic homemade feel. Whether you're an experienced candy maker or a beginner, these buttery, gooey treats are bound to impress.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Line an 8x8-inch square baking dish with parchment paper, ensuring the paper overhangs the edges for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
In a medium-heavy saucepan, combine the unsalted butter, heavy cream, granulated sugar, light corn syrup, and salt. Place the saucepan over medium heat.
Stir the mixture constantly with a heatproof spatula until the butter has melted and the sugar has dissolved completely.
Attach a candy thermometer to the side of the saucepan. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent scorching.
Boil the mixture until it reaches 245°F (118°C) on the candy thermometer, which is the firm ball stage. This will take approximately 10–15 minutes. Be cautious as the caramel is extremely hot and will bubble.
Once the desired temperature is reached, remove the saucepan from the heat and immediately stir in the vanilla extract. Be careful as the mixture may splatter slightly.
Quickly pour the caramel into the prepared baking dish, spreading it evenly with a spatula. Allow the caramel to cool at room temperature for 2–3 hours, or until fully set.
Once set, carefully lift the caramel slab from the baking dish using the parchment paper overhang. Transfer it to a cutting board.
Using a sharp knife or a buttered pair of scissors, cut the caramel into 1-inch squares or your desired size and shape.
Wrap each caramel in a small square of wax paper or parchment paper, twisting the ends to seal. Store the caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 378.1 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 27 mg | 1% | |
*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.
