Gluten-Free Classic Chewy Caramels
Delight your taste buds with these rich and buttery Gluten-Free Classic Chewy Caramels, a nostalgic treat reimagined for everyone to enjoy. Made with simple pantry staples like unsalted butter, creamy heavy cream, and a touch of pure vanilla extract, these caramels boast a luscious, melt-in-your-mouth texture and the perfect balance of sweetness and a hint of sea salt. With easy-to-follow instructions, this recipe takes just 10 minutes of prep and transforms into a golden, dreamy confection in about 40 minutes of cooking time. Whether you’re wrapping them individually for homemade gifts or indulging straight from the batch, these gluten-free caramels are a fail-proof crowd-pleaser that will have everyone reaching for seconds. Perfect for holiday treats, special occasions, or simply satisfying your sweet tooth!
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Ingredients
- 1 cup unsalted butter
- 1 cup heavy cream
- 2.25 cups granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Directions
Step 1
Line an 8x8 inch square baking pan with parchment paper, leaving a good amount of overhang on the sides for easy removal later. Lightly grease the parchment paper with butter.
Step 2
In a medium saucepan over medium heat, melt the unsalted butter and stir in the heavy cream until combined. Set this mixture aside.
Step 3
In a large heavy-bottomed pot, combine the granulated sugar, light corn syrup, and 1/4 cup of water. Stir over medium heat until the sugar has completely dissolved.
Step 4
Place a candy thermometer on the side of the pot, ensuring it does not touch the bottom. Increase the heat to medium-high and cook the sugar mixture without stirring until it reaches 250°F (121°C). This can take around 15-20 minutes. Keep an eye on the sugar so it does not burn.
Step 5
Once it reaches 250°F, gradually add the reserved butter and cream mixture. Be cautious, as it will bubble vigorously. Stir gently until all is incorporated.
Step 6
Continue cooking the mixture while stirring occasionally, until the thermometer reads 245°F (118°C). This may take another 15-20 minutes. The caramel should have a rich golden color.
Step 7
Remove from heat and stir in the vanilla extract and sea salt until well combined.
Step 8
Pour the hot caramel into the prepared pan, spreading evenly. Let it cool at room temperature until firm, which usually takes about 2-3 hours.
Step 9
Once the caramel is set, lift it out of the pan using the parchment paper overhang. Cut into small squares with a sharp knife.
Step 10
Wrap each piece in wax paper if desired, and store in an airtight container for up to two weeks at room temperature.
Nutrition Facts
| Serving size | (1048.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4028.7 |
| Total Fat 176.0g | 0% |
| Saturated Fat 104.0g | 0% |
| Cholesterol 488mg | 0% |
| Sodium 1291.7mg | 0% |
| Total Carbohydrate 628.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 628.1g | |
| Protein 0.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 24.6mg | 0% |
| Iron 0mg | 0% |
| Potassium 33mg | 0% |
Source of Calories