Tried and True Caramel Candy
Indulge in the rich, buttery decadence of "Tried and True Caramel Candy," a foolproof recipe for creating irresistibly soft and chewy caramels at home. This timeless treat combines pantry staples like granulated sugar, light corn syrup, and sweetened condensed milk to achieve the perfect balance of creamy sweetness. A splash of pure vanilla extract adds depth, while an optional sprinkle of sea salt elevates the flavor with a tantalizing salty-sweet twist. With just 10 minutes of prep and straightforward stovetop cooking, this recipe is ideal for candy-making beginners and experts alike. Perfect for gifting or satisfying your sweet tooth, these homemade caramels are wrapped in nostalgia and sure to delight your taste buds!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup unsalted butter
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon sea salt (optional, for garnish)
Instructions
Prepare an 8x8-inch square baking pan by lining it with parchment paper and lightly greasing the paper. Ensure the parchment overhangs the sides for easy removal.
In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, sweetened condensed milk, and heavy cream.
Cook the mixture over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon to prevent scorching.
Bring the mixture to a boil and attach a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom.
Continue cooking while stirring until the mixture reaches 245°F (118°C), the 'firm ball' stage. This will ensure the candy has a soft, chewy texture.
Immediately remove the saucepan from the heat and stir in the vanilla extract. Be cautious, as the mixture will bubble slightly.
Pour the hot caramel into the prepared baking pan, spreading it evenly with a spatula if needed.
If desired, sprinkle sea salt evenly over the surface of the caramel for a salty-sweet flavor combination.
Allow the caramel to cool completely at room temperature, about 4–6 hours, or refrigerate for faster setting.
Once set, use the overhanging parchment paper to lift the caramel out of the pan. Place it on a cutting board and cut it into 1-inch squares or desired shapes.
Wrap each caramel piece in wax paper or parchment squares to prevent them from sticking together. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 594.6 g | 216% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 593.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1152 mg | 89% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1501 mg | 32% | |
*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.
