Description
This recipe yields soft, homemade caramels perfect for candy lovers who appreciate a rich, buttery texture with a hint of saltiness. Made with dark brown sugar, butter, cream, and a touch of sea salt, these caramels are easy to prepare in a stovetop saucepan and can be wrapped individually for gifting or snacking.
Ingredients
Scale
Caramel Base
- 1/4 cup water
- 2 cups dark brown sugar (packed)
- 1 cup light corn syrup
- 1/2 cup butter (1 stick)
- 1 cup heavy cream or 1 cup evaporated milk (see note)
- 1 and 1/2 teaspoons kosher salt (or sea salt; if using table salt, use half the amount)
- 1 tablespoon vanilla extract, vanilla bean paste, or seeds scraped from 1 vanilla bean
Topping (Optional)
- Large flake sea salt for sprinkling on top
Instructions
- Prepare pan: Line an 8×8 or 9×9 inch square pan with parchment paper, folding the corners as needed so the paper fits neatly. Set this aside for later.
- Setup ingredients: Measure out 1 cup light corn syrup and 1 cup heavy cream into separate measuring cups. Unwrap the stick of butter, and place the kosher salt and vanilla extract near your working space for quick access.
- Start caramel base: Pour 1/4 cup water into a heavy 3-quart stainless steel saucepan. Swirl the water to wet the sides of the pan evenly.
- Add brown sugar: Add 2 cups packed dark brown sugar directly into the center of the pan, avoiding the sides to prevent crystallization.
- Incorporate sugar and water: Set heat to medium and use a flat whisk to gently draw the water towards the center to dissolve the sugar, whisking only in the center until smooth.
- Boil and monitor: Allow the mixture to bubble and boil while attaching a candy thermometer to the pot if available.
- Caramelize sugar: Whisk nearly constantly for 6-8 minutes as the mixture foams and bubbles. Watch closely for the first wisps of smoke. Once consistent smoke puffs appear and temperature reaches 260-265°F, remove from heat immediately to avoid burning.
- Add corn syrup: Off the heat, quickly pour in 1 cup light corn syrup while whisking to halt further cooking.
- Mix in butter: Add the butter stick and whisk until mostly melted.
- Heat to combine: Return to medium heat and stir until butter is fully melted and the mixture bubbles again.
- Add cream gradually: Slowly pour 1 cup of cream into the bubbling caramel over about 5 minutes, stirring continuously to prevent separation and graininess.
- Cook to soft-ball stage: Continue stirring over medium heat until the mixture reaches 240°F (stop at 239°F if nervous). This takes roughly 5-10 minutes.
- Finish flavoring: Remove from heat and stir in 1 and 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt), adjusting to taste. Then stir in 1 tablespoon vanilla extract or vanilla bean paste.
- Transfer to pan: Pour the hot caramel into the parchment-lined pan.
- Add topping: If desired, sprinkle large flake sea salt over the top for salted caramel flavor.
- Cool caramel: Let the caramel cool at room temperature for 2-4 hours until firm. To speed cooling, refrigerate the pan; if chilled, allow it to warm at room temperature 10-30 minutes before slicing.
- Prepare for slicing: Chill caramel in freezer for 10 minutes or fridge for 20 minutes to avoid sticking.
- Cut caramel: Lift caramel out with parchment paper onto a cutting board. Using a large chef’s knife, slice into 6-8 rows widthwise; if sticky, chill further and clean the knife as needed.
- Make squares: Immediately rotate and cut into 8 rows lengthwise, creating between 48 to 56 pieces depending on desired size.
- Separate pieces: Prevent caramel squares from sticking by separating them right away. Chill further if pieces soften or lose shape.
- Wrap individually: Cut parchment paper into 4×5 inch rectangles or use pre-cut parchment wrappers. Place each square on a wrapper, roll it tightly, and twist ends to seal.
- Store caramels: Store wrapped caramels in an airtight container. They can be kept at room temperature for up to a week or refrigerated if preferred colder.
- Freeze for long-term storage: Freeze wrapped caramels in a ziplock bag for up to 6 months. Thaw at room temperature for 2-4 hours before serving.
Notes
- Use a heavy stainless steel saucepan for best caramel results; avoid cheap or enameled pots.
- Adding corn syrup right after removing from heat prevents further cooking and burning.
- You may substitute heavy cream with evaporated milk, but cream yields a richer flavor and texture.
- To avoid grainy caramel, add cream slowly and stir continuously when mixing.
- The salt amount can be adjusted or omitted according to preference, but salt enhances caramel’s sweetness balance.
- If the caramel sticks to the knife while cutting, refrigeration or freezing improves ease of slicing.
- Use parchment paper rather than wax paper for wrapping to prevent sticking.
