Pin it
Turn basic ingredients into heavenly, melt-in-your-mouth caramels that'll make fancy candy shops jealous. This easy-to-follow method gives you perfectly soft, chewy treats with just the right sweet-salty kick, showing that making candy at home isn't as tough as you might think.
After making batch after batch, I've learned that getting the temperature right and watching your timing is what makes these work every time.
Key Components
- Granulated Sugar: Go for cane sugar if you can
- Light Corn Syrup: Helps stop sugar crystals from forming
- Heavy Cream: Need the full-fat kind (36% or more)
- Unsalted Butter: Get good quality and let it sit out first
- Sea Salt: The flaky kind works best for topping
- Water: Just a splash to wet the sugar
- Vanilla Extract: Real stuff, not the fake version
Step-by-Step Guide
- 1. Get Your Pan Ready:
- Put parchment in a loaf pan with extra hanging over the sides. Lightly grease the paper. Stick your candy thermometer on the side of your pot but don't let it touch the bottom.
- 2. Start With Sugar:
- Combine sugar, corn syrup, and water in a heavy pot. Give it one quick stir to mix. Heat until it bubbles up. Put the lid on for a minute.
- 3. Watch For Color Change:
- Let it cook uncovered until you see golden amber color at the edges. While that's happening, warm up your cream and butter in the microwave until melted. Keep it warm with a cover on it.
- 4. Mix In The Cream:
- Slowly pour in your warm cream mix while stirring. It'll bubble up like crazy. Keep cooking until it hits exactly 240°F (115°C).
- 5. Finishing Up:
- Pour it straight into your prepared pan. Let it cool for 20 minutes, then sprinkle salt on top. Leave it alone to set completely, about 4 hours total.
Pin it
Keeping And Serving
Lift the caramels out using those parchment paper handles. Cut them into one-inch squares with a knife you've dipped in hot water and dried between cuts. For the nicest look, wrap each piece in little wax paper squares, twisting the ends to close them up. Keep the wrapped caramels in a single layer until you're ready to eat them.
Great Combos
Pack these smooth caramels in cute boxes or small jars for thoughtful gifts anyone would love. They taste amazing with strong coffee, hot cocoa, or afternoon tea. For a fancy dessert spread, put them next to chocolate truffles and simple butter cookies. They're perfect for Christmas gift baskets or Valentine's Day treats.
Pin it
Keeping Them Fresh
Keep your wrapped caramels in a sealed container at room temp for up to two weeks, putting wax paper between layers so they don't stick together. If you want them to last longer, stick them in the fridge for up to a month. Just remember to let cold caramels warm up before eating them so they're soft and taste their best.
Pin it
These homemade treats show that anyone can make amazing candy with a bit of care. Your success comes down to watching temperatures closely and not rushing things. Whether you're giving them away or keeping them all for yourself, they'll turn out just as good as anything from a fancy shop. They're great for special days or just when you need something sweet.
Frequently Asked Questions
- → Why do I need a candy thermometer?
- To get the right texture, keeping the temperature just right is key. Even slight changes can throw things off.
- → Is it okay to double the batch?
- Doubling makes it harder to control the heat, so it’s better to stick to smaller portions.
- → How do I store leftover caramels?
- Wrap each one and keep them in the fridge for 2 weeks or the freezer for about a month.
- → Why add cream gradually?
- Slowly pouring it in minimizes bubbling and helps keep the mixture smooth.
- → Can I skip corn syrup?
- You can swap it with honey or golden syrup, but corn syrup gives the most reliable results.