Classic Chewy Caramels
Indulge in the timeless treat of *Classic Chewy Caramels*, a homemade candy recipe that combines rich, buttery flavors with the perfect soft, chewy texture. Made with simple pantry staples like granulated sugar, light corn syrup, and heavy cream, these caramels deliver a melt-in-your-mouth experience enhanced by a touch of vanilla and a hint of sea salt for balance. The recipe uses a candy thermometer to achieve the ideal consistency, but it also includes a handy cold-water test for accuracy. With a quick prep time of just 10 minutes and easy step-by-step instructions, you'll create a batch of 64 luscious caramels perfect for gifting, parties, or satisfying your sweet tooth. Wrap each piece in parchment for a charming homemade touch and store them for up to two weeks—if they last that long! Whether you're a candy-making novice or a seasoned pro, this recipe is your ticket to mastering the art of homemade caramels.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 0.5 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Instructions
Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on all sides for easy removal later.
In a heavy-bottom saucepan over medium heat, combine the granulated sugar, light corn syrup, and unsalted butter. Stir constantly until the butter has melted and the mixture is homogenous.
Slowly add the heavy cream to the mixture, stirring constantly. Be cautious as the mixture may splatter slightly.
Attach a candy thermometer to the side of the saucepan, ensuring that the bulb is fully immersed in the caramel but is not touching the bottom of the pan.
Bring the mixture to a boil over medium heat without stirring, and allow it to cook until the temperature reaches 245°F (118°C). This may take 15 to 20 minutes. If you do not have a thermometer, you can test the doneness by dropping a small amount into cold water; it should form a firm ball.
Once the caramel reaches the desired temperature, immediately remove the saucepan from the heat. Stir in the vanilla extract and sea salt until fully incorporated.
Pour the caramel into the prepared baking pan and allow it to cool at room temperature for several hours or until set.
Once the caramel has set, use the parchment paper overhang to lift it out of the pan. Transfer to a cutting board and use a sharp knife to cut into 1-inch squares.
Wrap each caramel square in a small piece of parchment paper or wax paper to prevent sticking.
Store the wrapped caramels in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 378.1 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 21 mg | 0% | |
*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.
