Caramels by Jacques Pepin
Indulge in the timeless elegance of Jacques Pépin's homemade caramels, a delightful treat that captures the perfect balance of creamy sweetness and buttery richness. Crafted from a simple yet decadent combination of granulated sugar, unsalted butter, heavy cream, light corn syrup, and a hint of salt, these melt-in-your-mouth confections are elevated with the warm aroma of pure vanilla extract. Perfect for gifting or savoring yourself, this recipe takes you step-by-step through creating buttery caramels with a silky-smooth texture, using precise temperatures for foolproof results. With just 30 minutes of effort and a brief cooling period, you'll have a batch of golden, bite-sized caramels that are easy to cut, wrap, and enjoy. Perfect for the holidays or any occasion, these classic homemade caramels are sure to impress!
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Ingredients
- 1 cup Granulated sugar
- 6 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Light corn syrup
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Directions
Step 1
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper with butter or nonstick spray.
Step 2
In a medium, heavy-bottomed saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt.
Step 3
Heat the mixture over medium heat, stirring gently until the sugar is fully dissolved and the butter has melted.
Step 4
Bring the mixture to a steady boil, stirring occasionally to prevent sticking or burning. Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan.
Step 5
Cook the caramel until it reaches 245°F (the firm-ball stage), which takes approximately 10-15 minutes. Stir occasionally but not too vigorously to avoid introducing air bubbles.
Step 6
Once the caramel reaches the desired temperature, remove the pan from the heat and carefully stir in the vanilla extract.
Step 7
Pour the hot caramel into the prepared baking pan, spreading it evenly with a spatula if needed. Let it cool completely at room temperature for about 2 hours, or until fully set.
Step 8
Once set, use the parchment paper overhang to lift the caramel out of the pan. Cut into 24 small squares using a sharp, greased knife.
Step 9
Wrap each caramel square individually in wax paper or cellophane for storage. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (469.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1957.5 |
| Total Fat 112.0g | 0% |
| Saturated Fat 66.0g | 0% |
| Cholesterol 306mg | 0% |
| Sodium 650.4mg | 0% |
| Total Carbohydrate 244.9g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 244.9g | |
| Protein 0.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 18.6mg | 0% |
| Iron 0mg | 0% |
| Potassium 27mg | 0% |
Source of Calories