Homemade Soft Caramels
Homemade Soft Caramels
Ingredients
For the Caramels
- 1 1/2 cups heavy cream
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter, cut into 1-inch pieces
- 1/2 teaspoon fine sea salt
- 1 teaspoon flaky sea salt, for sprinkling, optional
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on all sides. Secure the parchment paper with binder clips if needed. Set aside.
⏱️ 2 min
- 2
In a heavy-bottomed 3-quart saucepan, combine the heavy cream, granulated sugar, and light corn syrup. Stir gently to combine.
⏱️ 2 min
- 3
Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.
⏱️ 5 min
- 4
Once boiling, reduce the heat to medium and continue to cook without stirring until the mixture reaches 245°F (firm ball stage). This will take approximately 10-15 minutes. You can test the caramel by dropping a small amount into a bowl of cold water; it should form a firm, pliable ball.
⏱️ 15 min•🌡️ 245
- 5
Immediately remove the saucepan from the heat. Carefully stir in the unsalted butter pieces and fine sea salt until fully incorporated and melted. The mixture will be very hot.
⏱️ 2 min
- 6
Pour the hot caramel mixture into the prepared 8x8 inch baking pan. If desired, sprinkle flaky sea salt over the top of the warm caramel.
⏱️ 2 min
- 7
Allow the caramel to cool completely and set at room temperature for at least 2 hours, or until firm. Do not refrigerate, as this can make the caramel too hard.
⏱️ 120 min
- 8
Once firm, use the parchment paper overhangs to lift the block of caramel out of the pan and place it on a cutting board.
⏱️ 1 min
- 9
Using a sharp, lightly oiled knife, cut the caramel block into 1-inch wide strips. Then, cut each strip into 1-inch pieces, creating individual caramels.
⏱️ 5 min
- 10
Wrap each caramel individually in small squares of wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2-3 weeks.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Soft Caramels
Ingredients
For the Caramels
- 1 1/2 cups heavy cream
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter, cut into 1-inch pieces
- 1/2 teaspoon fine sea salt
- 1 teaspoon flaky sea salt, for sprinkling, optional
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on all sides. Secure the parchment paper with binder clips if needed. Set aside.
⏱️ 2 min - 2
In a heavy-bottomed 3-quart saucepan, combine the heavy cream, granulated sugar, and light corn syrup. Stir gently to combine.
⏱️ 2 min - 3
Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.
⏱️ 5 min - 4
Once boiling, reduce the heat to medium and continue to cook without stirring until the mixture reaches 245°F (firm ball stage). This will take approximately 10-15 minutes. You can test the caramel by dropping a small amount into a bowl of cold water; it should form a firm, pliable ball.
⏱️ 15 min•🌡️ 245 - 5
Immediately remove the saucepan from the heat. Carefully stir in the unsalted butter pieces and fine sea salt until fully incorporated and melted. The mixture will be very hot.
⏱️ 2 min - 6
Pour the hot caramel mixture into the prepared 8x8 inch baking pan. If desired, sprinkle flaky sea salt over the top of the warm caramel.
⏱️ 2 min - 7
Allow the caramel to cool completely and set at room temperature for at least 2 hours, or until firm. Do not refrigerate, as this can make the caramel too hard.
⏱️ 120 min - 8
Once firm, use the parchment paper overhangs to lift the block of caramel out of the pan and place it on a cutting board.
⏱️ 1 min - 9
Using a sharp, lightly oiled knife, cut the caramel block into 1-inch wide strips. Then, cut each strip into 1-inch pieces, creating individual caramels.
⏱️ 5 min - 10
Wrap each caramel individually in small squares of wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2-3 weeks.
⏱️ 3 min