Classic Chewy Caramels
Indulge in the nostalgic sweetness of homemade *Classic Chewy Caramels*, a timeless treat that melts in your mouth with every blissful bite. This easy-to-follow recipe combines simple pantry staples like granulated sugar, light corn syrup, heavy cream, and a touch of rich vanilla extract to create irresistibly smooth and buttery confections with the perfect balance of chew and flavor. Using a candy thermometer ensures flawless results as you simmer the caramel to golden perfection, while a sprinkle of sea salt adds a subtle, sophisticated contrast that takes these caramels to the next level. Perfect for gift-giving, holiday celebrations, or everyday indulgence, this recipe yields 64 bite-sized pieces that can be wrapped individually for a charming homemade touch. Whether you’re a caramel connoisseur or trying your hand at candy-making for the first time, this foolproof recipe will have you savoring every velvety bite.
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Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 0.5 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Directions
Step 1
Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on all sides for easy removal later.
Step 2
In a heavy-bottom saucepan over medium heat, combine the granulated sugar, light corn syrup, and unsalted butter. Stir constantly until the butter has melted and the mixture is homogenous.
Step 3
Slowly add the heavy cream to the mixture, stirring constantly. Be cautious as the mixture may splatter slightly.
Step 4
Attach a candy thermometer to the side of the saucepan, ensuring that the bulb is fully immersed in the caramel but is not touching the bottom of the pan.
Step 5
Bring the mixture to a boil over medium heat without stirring, and allow it to cook until the temperature reaches 245°F (118°C). This may take 15 to 20 minutes. If you do not have a thermometer, you can test the doneness by dropping a small amount into cold water; it should form a firm ball.
Step 6
Once the caramel reaches the desired temperature, immediately remove the saucepan from the heat. Stir in the vanilla extract and sea salt until fully incorporated.
Step 7
Pour the caramel into the prepared baking pan and allow it to cool at room temperature for several hours or until set.
Step 8
Once the caramel has set, use the parchment paper overhang to lift it out of the pan. Transfer to a cutting board and use a sharp knife to cut into 1-inch squares.
Step 9
Wrap each caramel square in a small piece of parchment paper or wax paper to prevent sticking.
Step 10
Store the wrapped caramels in an airtight container at room temperature for up to two weeks.
Nutrition Facts
| Serving size | (742.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2668.3 |
| Total Fat 128.0g | 0% |
| Saturated Fat 76.0g | 0% |
| Cholesterol 364mg | 0% |
| Sodium 1283.7mg | 0% |
| Total Carbohydrate 378.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 378.1g | |
| Protein 0.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 12.6mg | 0% |
| Iron 0mg | 0% |
| Potassium 21mg | 0% |
Source of Calories