Soy-Free Classic Chewy Caramels
Indulge in the timeless decadence of *Soy-Free Classic Chewy Caramels*! This easy, homemade candy recipe delivers luxuriously smooth, buttery caramels with the perfect balance of rich sweetness and a touch of sea salt. Made without soy-based ingredients, these caramels are ideal for those with dietary restrictions or anyone seeking a classic treat crafted from simple pantry staples like sugar, butter, cream, and vanilla. With just 10 minutes of prep time and straightforward steps, you'll achieve perfectly chewy caramels that melt in your mouth. Perfect for gifting, holidays, or satisfying your sweet tooth, these caramels can be individually wrapped or stored in an airtight container to enjoy anytime. Whether you're a seasoned candy maker or a beginner, this fail-proof recipe will become your go-to for homemade sweets.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Unsalted butter
- 1 cup Heavy cream
- 0.25 teaspoon Fine sea salt
- 1 teaspoon Vanilla extract
Instructions
Line an 8x8-inch baking dish with parchment paper allowing some overhang for easy removal.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, heavy cream, and fine sea salt.
Place the saucepan over medium heat and stir with a wooden spoon until the butter is melted and all 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.
Continue cooking the mixture over medium heat without stirring, allowing it to reach a temperature of 245°F (118°C). This usually takes about 25-30 minutes, but keep an eye on the thermometer.
Once the caramel reaches 245°F (118°C), remove the saucepan from the heat and stir in the vanilla extract immediately.
Carefully pour the hot caramel into the prepared baking dish, spreading evenly with a heat-proof spatula if needed.
Allow the caramel to cool completely at room temperature for about 2 hours or until set.
Once set, lift the caramel out of the dish using the parchment paper overhang and transfer it to a cutting board.
Cut the caramel into small squares using a sharp knife. For easy handling, lightly oil the blade before cutting.
Wrap each piece of caramel in wax paper or store them in an airtight container at room temperature.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 378.1 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 21 mg | 0% | |
*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.
