Caramels by Jacques Pepin
Indulge in the timeless elegance of Jacques Pépin's homemade caramels, a delightful treat that captures the perfect balance of creamy sweetness and buttery richness. Crafted from a simple yet decadent combination of granulated sugar, unsalted butter, heavy cream, light corn syrup, and a hint of salt, these melt-in-your-mouth confections are elevated with the warm aroma of pure vanilla extract. Perfect for gifting or savoring yourself, this recipe takes you step-by-step through creating buttery caramels with a silky-smooth texture, using precise temperatures for foolproof results. With just 30 minutes of effort and a brief cooling period, you'll have a batch of golden, bite-sized caramels that are easy to cut, wrap, and enjoy. Perfect for the holidays or any occasion, these classic homemade caramels are sure to impress!
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 6 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Light corn syrup
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper with butter or nonstick spray.
In a medium, heavy-bottomed saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt.
Heat the mixture over medium heat, stirring gently until the sugar is fully dissolved and the butter has melted.
Bring the mixture to a steady boil, stirring occasionally to prevent sticking or burning. Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan.
Cook the caramel until it reaches 245°F (the firm-ball stage), which takes approximately 10-15 minutes. Stir occasionally but not too vigorously to avoid introducing air bubbles.
Once the caramel reaches the desired temperature, remove the pan from the heat and carefully stir in the vanilla extract.
Pour the hot caramel into the prepared baking pan, spreading it evenly with a spatula if needed. Let it cool completely at room temperature for about 2 hours, or until fully set.
Once set, use the parchment paper overhang to lift the caramel out of the pan. Cut into 24 small squares using a sharp, greased knife.
Wrap each caramel square individually in wax paper or cellophane for storage. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 244.9 g | 89% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 244.9 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.
