Heavenly Caramels
Indulge your sweet tooth with these luxurious Heavenly Caramels, a melt-in-your-mouth treat that blends rich butter, sweetened condensed milk, and a hint of vanilla into the perfect chewy confection. This homemade caramel recipe delivers a soft yet delightfully chewy texture by mastering the "firm ball" stage at 245°F, making it ideal for candy-making enthusiasts. With just 10 minutes of prep time and a handful of pantry staples like granulated sugar and light corn syrup, these caramels are surprisingly simple to create. For an elevated touch, sprinkle flaky sea salt on top for a contrast of sweet and salty flavors that will leave your taste buds singing. Perfect for gifting, holidays, or as a decadent snack, these caramels are as versatile as they are irresistible.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 cup Unsalted butter
- 1 cup Light corn syrup
- 1 cup Sweetened condensed milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Sea salt
- 1 tablespoon Flaky sea salt (optional, for topping)
Instructions
Line a 9x9-inch square baking pan with parchment paper, ensuring there is some overhang for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a large, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, light corn syrup, and sweetened condensed milk.
Place the saucepan over medium heat and stir continuously with a wooden spoon or heat-resistant spatula until the butter is melted and the ingredients are well combined.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom.
Cook the caramel mixture, stirring frequently, until it reaches 245°F (118°C) on the candy thermometer. This is known as the 'firm ball' stage and will ensure a soft yet chewy caramel texture.
Remove the saucepan from the heat immediately and stir in the vanilla extract and sea salt. Be cautious, as the mixture may bubble vigorously when the vanilla is added.
Pour the hot caramel mixture into the prepared pan, spreading it evenly with a spatula if necessary.
Allow the caramel to cool at room temperature for about 2 hours until fully set. For easier cutting, refrigerate for 30 minutes once cooled.
Once set, use the parchment paper overhang to lift the caramel block out of the pan. Cut the caramel into small squares or rectangles using a sharp knife.
If desired, sprinkle flaky sea salt over the top for an extra burst of flavor. Wrap each caramel in wax paper or store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 8462 mg | 368% | |
| Total Carbohydrate | 544.0 g | 198% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 544.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 889 mg | 68% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 1170 mg | 25% | |
*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.
