Print

Homemade Caramel

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, buttery caramels that melt slowly on the tongue, perfect for gifts, toppings, or enjoying with coffee.

Ingredients

Scale
  • 1 and 1/2 cups heavy cream, warmed
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1/2 of a vanilla bean
  • 1 tablespoon unsalted butter, softened
  • Coarse sea salt for topping (optional)

Instructions

  1. Line an 8-inch square baking pan with aluminum foil and grease lightly with butter.
  2. Combine the warmed heavy cream, granulated sugar, light brown sugar, and corn syrup in a heavy-duty saucepan over medium heat.
  3. Stir gently until the mixture begins to boil.
  4. Dissolve sugars while stirring constantly and wash down the sides of the pan with a wet pastry brush.
  5. Attach a candy thermometer and cook without stirring until the mixture reaches 245°F (118°C).
  6. Remove from heat and carefully stir in salt, vanilla extract, scraped vanilla bean seeds, and softened butter.
  7. Pour the hot caramel into the prepared pan and smooth the top, sprinkling coarse sea salt if desired.
  8. Cool completely at room temperature for 4 hours or overnight until set.
  9. Cut into rectangles or squares using a warm, dry knife.
  10. Wrap each piece in wax paper or parchment for storage or gifting.

Notes

Store wrapped caramels in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Find it online: https://easydishestomake.com/homemade-caramel-recipe/