Soft Caramels
Indulge in the irresistible decadence of homemade soft caramels with this easy-to-follow recipe that guarantees perfectly chewy, melt-in-your-mouth treats every time. Crafted with pantry staples like granulated sugar, sweetened condensed milk, and a touch of vanilla extract, these caramels strike the perfect balance between rich buttery sweetness and a hint of sea salt. With just 10 minutes of prep time and a candy thermometer at your side, you'll master the art of creating these golden-brown delights in under an hour. Ideal for gifting, snacking, or elevating your dessert game, these soft caramels can be individually wrapped for freshness and stored for up to two weeks—though they'll rarely last that long! Whether you're a seasoned pro or a first-time candy maker, this recipe is your ticket to sweet success.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 0.5 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing the paper to hang over the edges for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a large, heavy-bottomed saucepan, combine the sugar, light corn syrup, unsalted butter, heavy cream, and sweetened condensed milk. Stir the ingredients together over medium heat until the butter has melted completely and the mixture begins to come together.
Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom of the pan. Increase the heat to medium-high and bring the mixture to a gentle boil while stirring frequently.
Continue to cook the caramel mixture, stirring constantly, until it reaches 245°F (118°C) on the candy thermometer. This temperature will ensure your caramels are soft and chewy.
Once the caramel reaches the desired temperature, immediately remove the pan from the heat. Stir in the vanilla extract and sea salt until fully incorporated.
Carefully pour the hot caramel into the prepared baking pan, spreading it evenly with a spatula if necessary. Allow the caramel to cool at room temperature for 2–3 hours, or until completely set.
Once set, use the overhanging parchment paper to lift the caramel out of the pan. Transfer it to a cutting board, and use a sharp knife or a buttered bench scraper to cut the caramel into small squares or rectangles.
Wrap each piece of caramel individually in wax paper or parchment paper to prevent them from sticking together. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 543.5 g | 198% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 543.5 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 882 mg | 68% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 1155 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.
