Velvety Caramels
Indulge in the rich, buttery decadence of homemade Velvety Caramels—a classic treat with a luxurious twist. These soft, chewy caramels are crafted from a perfect blend of granulated sugar, light corn syrup, heavy cream, and unsalted butter, cooked to golden perfection for a smooth and melt-in-your-mouth texture. A hint of vanilla and a pinch of salt elevate the flavor, while a sprinkle of flaky sea salt on top creates an irresistible sweet-and-salty balance. Ideal for gifting or indulging, this easy-to-follow recipe takes just 10 minutes to prep and yields 36 perfectly portioned pieces of candy. With their silky texture and complex caramelized notes, these homemade treats are a gourmet delight that will outshine any store-bought counterpart!
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Recipe Information
Ingredients
- 400 grams granulated sugar
- 120 grams unsalted butter
- 240 ml heavy cream
- 120 ml light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 pinch flaky sea salt (optional, for topping)
Instructions
Line an 8x8-inch baking pan with parchment paper, letting the excess hang over the edges for easy removal. Lightly grease the parchment paper with a bit of butter.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and 60 ml of water. Stir gently to mix, then set the pan over medium heat.
Cook the mixture without stirring until the sugar has completely dissolved and starts to boil. Allow it to cook until it reaches a golden amber color, about 6-8 minutes. Keep a close eye to prevent burning.
Meanwhile, in a separate saucepan, heat the heavy cream and unsalted butter over medium heat until the butter melts and the mixture is warm but not boiling. Set aside.
Once the sugar mixture is a deep amber color, carefully and slowly add the warm cream and butter mixture to the sugar. Be cautious, as the mixture will bubble up vigorously.
Stir the mixture constantly using a wooden spoon or heat-resistant spatula until fully combined. Reduce the heat to medium-low and attach a candy thermometer to the saucepan.
Cook the caramel, stirring occasionally, until the thermometer reads 245°F (118°C), also known as the firm ball stage. This will take about 8-10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Mix well to combine.
Pour the hot caramel into the prepared baking pan and spread it evenly. If desired, sprinkle flaky sea salt over the top for a sweet-salty contrast.
Allow the caramel to cool completely at room temperature, about 3-4 hours, or until set.
Once set, lift the parchment paper out of the pan and transfer the caramel block to a cutting board. Using a sharp knife lightly greased with butter, cut the caramel into small squares or rectangles.
Wrap each caramel individually in wax paper or cellophane wrappers to keep them fresh. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 490.6 g | 178% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 490.6 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 35 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.
