Cream Caramels
Indulge in the rich, buttery sweetness of homemade Cream Caramels—a classic treat that melts in your mouth with every bite. This easy-to-follow recipe combines simple pantry staples like granulated sugar, light corn syrup, and creamy unsalted butter with luxurious heavy cream and a dash of sea salt to create perfectly chewy, golden caramels. With just 10 minutes of prep and a candy thermometer as your guide, you'll master the art of creating these irresistible confections. Finished with a hint of vanilla extract, these soft caramels are ideal for gifting, sharing, or savoring as a decadent snack. Serve these luscious bites wrapped in parchment for a charming homemade touch, and enjoy their irresistible balance of sweet and salty flavors. Perfect for candy lovers, DIY enthusiasts, and anyone looking to elevate their dessert repertoire!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 120 ml Light corn syrup
- 115 grams Unsalted butter
- 240 ml Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with cooking spray or butter.
In a medium saucepan, combine the granulated sugar, light corn syrup, and unsalted butter. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar begins to dissolve.
Attach a candy thermometer to the pan. Slowly pour in the heavy cream, stirring carefully to combine. Be cautious as the cream may cause the mixture to bubble up.
Continue to cook the mixture over medium heat, stirring occasionally, until the candy thermometer reaches 245°F (118°C). This will take about 20–25 minutes.
Once the caramel reaches the correct temperature, remove the pan from the heat and immediately stir in the vanilla extract and sea salt.
Pour the caramel mixture into the prepared baking pan. Use a heatproof spatula to spread the caramel evenly.
Let the caramel cool completely at room temperature, which will take about 1–2 hours.
Once fully set, use the parchment paper overhang to lift the caramel out of the pan. Transfer it to a cutting board and slice it into small squares or rectangles using a sharp knife.
Wrap each caramel in small pieces of wax paper or parchment, twisting the ends to secure. Store the caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 290.6 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 34 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.
