Low Sodium Classic Chewy Caramels
Indulge your sweet tooth guilt-free with these Low Sodium Classic Chewy Caramels, a delightful homemade candy that’s rich, buttery, and irresistibly soft. Perfect for those watching their sodium intake, this recipe uses unsalted butter and highlights natural sweetness for a healthier twist on the classic treat. Featuring a simple blend of granulated sugar, light corn syrup, heavy cream, and luscious vanilla extract, these caramels are cooked to perfection for that signature chewy texture. With just 10 minutes of prep and straightforward instructions, you’ll be crafting professional-quality caramels in your own kitchen. Ideal for gifting, sharing, or savoring yourself, these caramels keep fresh for up to two weeks in an airtight container. Make these golden beauties and enjoy every bite of their melt-in-your-mouth magic!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup unsalted butter
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 0.5 cup water
Instructions
Prepare a 9x9 inch baking pan by lining it with parchment paper, allowing the paper to hang over the edges for easy removal.
In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir with a wooden spoon just until the sugar is moistened.
Place the saucepan over medium heat. Allow the sugar mixture to come to a boil without stirring. Gently swirl the pan occasionally to ensure the sugar cooks evenly.
Clip a candy thermometer to the side of the saucepan, making sure the bulb is submerged in the syrup but not touching the bottom.
Meanwhile, in a small saucepan, melt the unsalted butter over medium-low heat. Once melted, add the heavy cream and stir to combine. Keep warm while monitoring the sugar syrup.
Continue to cook the sugar mixture until it reaches a light golden color and measures about 320°F (160°C) on the candy thermometer.
Remove the saucepan from the heat. Slowly and carefully pour the warm cream and butter mixture into the sugar syrup. The mixture will bubble vigorously.
Return the saucepan to medium heat and continue cooking the mixture while stirring constantly, until it reaches 245°F (118°C) on the candy thermometer for a firm chewy caramel.
Once the desired temperature is reached, remove the saucepan from the heat and stir in the vanilla extract.
Pour the caramel into the prepared baking pan, spreading it evenly with a spatula if needed. Let the caramel cool at room temperature for at least 4 hours or overnight.
Once set, use the parchment paper to lift the caramel block out of the pan. With a sharp knife, cut the caramel into 1-inch squares.
Wrap each piece in parchment paper or wax paper for storage. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.0 g | 328% | |
| Saturated Fat | 152.0 g | 760% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 578.1 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 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.
