Orange Caramels
Indulge in the zesty sweetness of homemade Orange Caramels, a delightful twist on the classic confection! Bursting with fresh citrus flavor, these chewy treats are infused with fragrant orange zest and a splash of fresh orange juice, perfectly balancing the richness of butter and cream. Crafted with precision, these gourmet caramels achieve their luscious texture with careful monitoring of the caramelization process using a candy thermometer. Whether enjoyed as a personal indulgence or gifted as a handmade treat, these soft, golden squares are sure to brighten any occasion. Follow this easy-to-make recipe to create velvety orange caramels that are as beautiful as they are delicious. Perfect for citrus lovers and anyone seeking a sweet, chewy escape!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 120 ml Light corn syrup
- 120 grams Unsalted butter
- 240 ml Heavy cream
- 1 tablespoon Orange zest
- 60 ml Fresh orange juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease with butter or cooking spray.
In a medium heavy-bottomed saucepan, combine the sugar, light corn syrup, unsalted butter, and heavy cream.
Place the saucepan over medium heat. Stir continuously with a heatproof spatula until the sugar has dissolved and the mixture begins to bubble.
Attach a candy thermometer to the side of the saucepan, making sure the tip is submerged but not touching the bottom.
Continue cooking the caramel mixture, stirring occasionally, until it reaches 240°F (115°C) on the thermometer (soft ball stage). This should take approximately 15-20 minutes.
Carefully stir in the orange zest, orange juice, vanilla extract, and salt. The mixture will bubble up slightly—stir cautiously.
Continue cooking until the caramel reaches 245°F (118°C) on the thermometer. This will give the caramels a firm but chewy texture.
Remove the saucepan from the heat and quickly pour the caramel into the prepared baking dish. Gently tilt the dish to distribute the caramel evenly.
Let the caramel cool at room temperature for at least 4 hours, or until fully set.
Once set, use the parchment overhang to lift the caramel slab out of the baking dish. Transfer to a cutting board.
Using a sharp knife greased lightly with butter, cut the caramel slab into small squares or rectangles.
Wrap each caramel in wax paper or parchment paper and twist the ends to seal. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 296.0 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 177 mg | 4% | |
*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.
