Gluten-Free Classic Chewy Caramels
Indulge in the luscious, melt-in-your-mouth goodness of **Gluten-Free Classic Chewy Caramels**, a timeless treat made with simple, high-quality ingredients. Perfectly soft and rich, these caramels are crafted with creamy butter, velvety heavy cream, and a touch of vanilla for a deep, buttery flavor, balanced by a hint of sea salt. Achieving the ideal chewiness, this recipe guides you through precise candy-making techniques, including the use of a candy thermometer for flawless results every time. With just 10 minutes of prep and a little patience, you'll have 64 golden squares of old-fashioned caramel bliss perfect for gifting, snacking, or adding a gourmet touch to your dessert table. These homemade caramels prove that gluten-free sweets can be just as indulgent, making them a wonderful choice for anyone with dietary sensitivities or simply a craving for classic confections.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup heavy cream
- 2.25 cups granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Instructions
Line an 8x8 inch square baking pan with parchment paper, leaving a good amount of overhang on the sides for easy removal later. Lightly grease the parchment paper with butter.
In a medium saucepan over medium heat, melt the unsalted butter and stir in the heavy cream until combined. Set this mixture aside.
In a large heavy-bottomed pot, combine the granulated sugar, light corn syrup, and 1/4 cup of water. Stir over medium heat until the sugar has completely dissolved.
Place a candy thermometer on the side of the pot, ensuring it does not touch the bottom. Increase the heat to medium-high and cook the sugar mixture without stirring until it reaches 250°F (121°C). This can take around 15-20 minutes. Keep an eye on the sugar so it does not burn.
Once it reaches 250°F, gradually add the reserved butter and cream mixture. Be cautious, as it will bubble vigorously. Stir gently until all is incorporated.
Continue cooking the mixture while stirring occasionally, until the thermometer reads 245°F (118°C). This may take another 15-20 minutes. The caramel should have a rich golden color.
Remove from heat and stir in the vanilla extract and sea salt until well combined.
Pour the hot caramel into the prepared pan, spreading evenly. Let it cool at room temperature until firm, which usually takes about 2-3 hours.
Once the caramel is set, lift it out of the pan using the parchment paper overhang. Cut into small squares with a sharp knife.
Wrap each piece in wax paper if desired, and store in an airtight container for up to two weeks at room temperature.
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 628.1 g | 228% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 628.1 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 33 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.
