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Soft Homemade Caramels Recipe

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Soft Homemade Caramels offer a rich, buttery, and perfectly salted treat made from scratch using a simple stovetop caramelization and careful temperature control. These caramels are luxuriously soft, can be customized with flaky sea salt topping, and store well wrapped or frozen for lasting enjoyment.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 48 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Ingredients

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)
  • 1 tablespoon vanilla extract (or vanilla bean paste or seeds from 1 vanilla bean)

Optional Topping

  • Large flake sea salt (to top caramels, optional)

Instructions

  1. Prepare Pan: Line an 8×8 or 9×9 inch square pan with parchment paper, folding as necessary for a neat fit. Set aside to pour caramel into.
  2. Set Up Ingredients: Measure out all ingredients before starting, as caramel cooking progresses quickly. Have corn syrup, cream, butter, salt, and vanilla ready to add as prompted.
  3. Dissolve Sugar: In a heavy 3-quart stainless steel saucepan, add water and swirl to wet pan sides. Add packed brown sugar to center, avoiding sides. Heat medium and whisk sugar and water gently until smooth.
  4. Caramelize Sugar: Bring mixture to a boil while whisking nearly constantly for 6-8 minutes. Watch for foam, bubbling, and the first signs of smoke. Remove from heat when consistent smoke puffs appear and temperature reaches 260-265°F.
  5. Add Corn Syrup: Off heat, immediately whisk in 1 cup light corn syrup to halt cooking and prevent burning. Enlist help if needed for quick stirring.
  6. Incorporate Butter: Add 1/2 cup butter and whisk until mostly melted. Return to medium heat and stir until butter is fully melted.
  7. Add Cream Gradually: Slowly pour 1 cup heavy cream into bubbling caramel over approximately 5 minutes. Add gradually to prevent separation and graininess.
  8. Cook to Final Temperature: Continue stirring over medium heat until caramel reaches 240°F. Check with a candy thermometer or instant-read thermometer. Avoid exceeding this temperature.
  9. Finish Flavoring: Remove from heat, stir in kosher salt (adjust amount if using table salt) to balance sweetness, then add vanilla extract or vanilla bean paste and mix well.
  10. Pour Into Pan: Immediately pour caramel into the prepared parchment-lined pan, smoothing top.
  11. Add Topping: Optionally sprinkle with large flake sea salt for a salted caramel finish.
  12. Cool: Let caramel cool completely at room temperature for 2-4 hours, or accelerate by chilling in the fridge. After chilling, allow caramel to rest at room temperature 10-30 minutes before slicing for ease.
  13. Slice Caramels: Place pan in freezer for 10 minutes or fridge for 20 minutes to firm caramel, then lift with parchment onto a cutting board. Use a large sharp knife, wiping it frequently, to cut into desired sized squares (typically 48 to 56 pieces).
  14. Separate Pieces: Separate cut caramels immediately to avoid them melting into each other. Chill again if needed to ease cutting and handling.
  15. Wrap Caramels: Wrap each piece in pre-cut parchment paper wrappers or cut your own, rolling completely and twisting ends. Avoid wax paper to prevent sticking.
  16. Store: Store wrapped caramels in an airtight container at room temperature if consuming within a week, or refrigerate if preferred chilled.
  17. Freeze for Long-Term Storage: Freeze wrapped caramels in ziplock bags for up to 6 months. Thaw at room temperature 2-4 hours before serving.

Notes

  • You can substitute evaporated milk for heavy cream for a slightly different texture.
  • Use kosher or sea salt; if using table salt, reduce quantity to half and adjust to taste.
  • Use a heavy stainless steel pan for best results; avoid enamel-coated pans.
  • Having a reliable candy thermometer is essential for accurate temperature control.
  • Caramel can burn quickly, so watch closely once smoking starts.
  • For easier cutting, chilling caramel before slicing is recommended.
  • Wrapped caramels maintain their softness and shape better at room temperature but can be refrigerated or frozen for preference or storage needs.

Find it online: https://cheftinaskitchen.com/soft-homemade-caramels-recipe/