Lovely Light Caramels
Indulge in the sweet, buttery perfection of "Lovely Light Caramels," a homemade treat that strikes the perfect balance between soft and chewy. Made with simple pantry staples like granulated sugar, light corn syrup, and rich heavy cream, these caramels boast a melt-in-your-mouth texture enhanced by the subtle richness of sweetened condensed milk and a dash of sea salt. Perfect for gifting or savoring as a midday pick-me-up, this recipe uses precise temperatures to achieve the ideal consistency, while a finishing touch of vanilla adds warmth and depth to every bite. With just 10 minutes of prep and a smooth cooking process guided by a candy thermometer, these golden morsels are as easy to make as they are irresistible. Whether wrapped individually for on-the-go snacking or served at your next gathering, these caramels are sure to be your new favorite indulgence.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 0.5 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing the edges to hang over the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
In a medium, heavy-bottom saucepan, combine the sugar, light corn syrup, and butter over medium heat. Stir constantly until the butter is melted and the sugar is fully dissolved.
Slowly stir in the heavy cream and sweetened condensed milk. Continue stirring and bring the mixture to a gentle boil.
Reduce the heat to medium-low. Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan.
Cook, stirring occasionally, until the mixture reaches 245°F (118°C) on the candy thermometer. This will ensure a soft yet firm caramel texture.
Remove the saucepan from heat immediately and carefully stir in the vanilla extract and sea salt.
Pour the hot caramel mixture into the prepared baking dish, spreading it evenly with a heatproof spatula if needed. Allow it to cool completely at room temperature, about 2–3 hours.
Once cooled and set, lift the caramel slab out of the dish using the parchment paper edges. Use a sharp knife or a buttered cutter to slice the caramel into small squares or rectangles.
Wrap each caramel individually in wax paper or parchment squares for storage. Store in an airtight container at room temperature for up to 10 days or in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 460.8 g | 168% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 460.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 450 mg | 35% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 591 mg | 13% | |
*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.
