homemade caramels

Homemade caramels are a deliciously sweet treat that can easily become your favorite candy. Their smooth, buttery texture and rich flavor make them irresistible. Whether you’re making them for a gift, a special occasion, or just because, these caramels are a delightful homemade confection. Made with simple ingredients, these candies are perfect for beginners, but you’ll need patience and attention to detail to achieve the perfect consistency and flavor.

Let’s dive into this detailed recipe for making Homemade Caramels.

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Ingredients (Makes about 60 caramels)

• 2 cups heavy cream (divided into two 1-cup portions)
• 1 cup unsalted butter (cut into pieces)
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Pinch of sea salt (for topping, optional)

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Equipment Needed

• Medium heavy-bottomed saucepan
• Candy thermometer
• Wooden spoon or heat-resistant silicone spatula
• 9×9-inch square baking pan (or similar-sized pan)
• Parchment paper
• Sharp knife or kitchen shears (for cutting the caramels)
• Measuring cups and spoons
• A silicone spatula for scraping

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Method

Step 1: Prepare the Pan

1. Line the Pan: Start by lining a 9×9-inch square pan with parchment paper. Leave some overhang so that it’s easy to lift the caramels out after they’ve set. Grease the parchment paper lightly with butter or cooking spray to ensure the caramels don’t stick.

Step 2: Heat the Cream and Butter

1. Heat 1 Cup of Cream: In a small saucepan, heat 1 cup of heavy cream over medium heat just until it’s warm. Remove from the heat and set aside.
2. Melt the Butter: In the same saucepan, melt 1 cup of unsalted butter over medium-low heat. This butter will mix into the caramel later.

Step 3: Cook the Sugar Mixture

1. Combine the Sugar and Syrup: In a medium to large heavy-bottomed saucepan, combine 2 cups of granulated sugar, 1/2 cup of light corn syrup, and 1/2 teaspoon of salt. Stir the mixture to combine the ingredients.
2. Heat the Mixture: Place the pan over medium heat and stir continuously with a wooden spoon or heat-resistant spatula. The sugar will begin to dissolve, and the mixture will bubble. Be careful not to let it burn. Stir until the sugar is completely dissolved and the syrup comes to a simmer.
3. Add the Warm Cream: Gradually add the 1 cup of warm heavy cream to the hot sugar mixture. Be cautious, as the mixture will bubble up vigorously. Stir to incorporate.

Step 4: Boil the Caramel

1. Bring to a Boil: Continue to cook the mixture over medium heat, stirring constantly. You’ll want to keep the mixture at a steady simmer, and the temperature should start rising. Use a candy thermometer to monitor the temperature closely.
2. Add the Baking Soda: When the temperature reaches 220°F (104°C), add the 1/4 teaspoon of baking soda. The mixture will bubble up again, so keep stirring. The baking soda will help give the caramel its smooth, soft texture.
3. Monitor the Temperature: Continue to cook the caramel until it reaches 245°F (118°C). This is the firm ball stage, which will result in caramels that are firm but chewy. If you want a softer caramel, remove the mixture from the heat once it hits 240°F (115°C).

Step 5: Add Vanilla and Butter

1. Stir in the Butter and Vanilla: Once the caramel mixture reaches the desired temperature, remove the pan from the heat. Stir in the remaining 1 cup of heavy cream and 1 teaspoon of vanilla extract. The caramel will bubble up again, so be careful.
2. Let It Rest: Let the mixture rest for a minute or so to allow the flavors to meld together.

Step 6: Pour the Caramel Into the Pan

1. Pour the Caramel: Pour the hot caramel mixture into the prepared baking pan, spreading it evenly.
2. Cool and Set: Allow the caramels to cool at room temperature for at least 2 hours, or until they are firm and set. You can also place the pan in the refrigerator for quicker setting, but avoid disturbing the caramels while they cool.

Step 7: Cut the Caramels

1. Lift and Slice: Once the caramels are firm, lift them out of the pan using the parchment paper overhang. Use a sharp knife or kitchen shears to cut the caramel into small squares (about 1 inch).
2. Wrap the Caramels: To wrap each caramel, cut squares of wax paper or parchment paper. Place each piece of caramel in the center of a paper square and twist the ends to seal.
3. Optional: For an extra touch, sprinkle a little sea salt on top of the caramels before they cool completely. This adds a wonderful contrast to the sweetness of the caramel.

Step 8: Store the Caramels

1. Store in an Airtight Container: Once wrapped, store the caramels in an airtight container at room temperature for up to 2 weeks. The caramels can also be stored in the refrigerator for longer shelf life, but they are best when fresh.

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Notes and Tips

• Be Patient: Caramel-making requires careful attention to temperature. It’s essential to use a candy thermometer to ensure the correct texture. If the temperature gets too high, the caramels can become too hard, and if it’s too low, they’ll be too soft and sticky.
• Texture Variations: The firmness of the caramels depends on the cooking time and temperature. For chewier, softer caramels, remove the mixture from the heat at 240°F (115°C). For firmer caramels, let it reach 245°F (118°C).
• Adding Nuts or Chocolate: For a fun twist, you can add chopped nuts (like pecans or walnuts) to the caramel mixture before it sets, or drizzle the cooled caramels with melted chocolate.
• Preventing Cracks: If your caramels crack or are too hard, it’s likely that the cooking temperature was too high. To prevent this, make sure you’re using a reliable thermometer and adjusting the heat as needed.
• Avoiding Overheating: Keep the heat at a steady medium, and do not let it get too high. Stirring frequently helps to prevent scorching.

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Conclusion

Making homemade caramels might seem like a tricky process, but with the right ingredients and careful attention to temperature, you can create the perfect soft, chewy caramel at home. These caramels make a great homemade gift, a treat for parties, or just something to enjoy with a cup of tea or coffee. The buttery, rich flavor will remind you of old-fashioned sweets, and once you master this recipe, you’ll never want store-bought caramels again. Enjoy your homemade caramel bliss!