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Homemade Caramel

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This smooth and buttery homemade caramel has a rich flavor, perfect for gifts or drizzling over desserts.

  • Author: daniel-kim
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 255 minutes
  • Yield: Makes about 36 small caramels 1x
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups heavy cream, warmed slightly
  • 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
  • More butter for greasing the pan
  • Coarse sea salt for topping (optional)

Instructions

  1. Line an 8-inch square baking pan with aluminum foil and lightly grease with butter.
  2. Combine the heavy cream, granulated sugar, brown sugar, and corn syrup in a saucepan over medium heat.
  3. Stir constantly until all sugars dissolve and the mixture begins to boil.
  4. Use a water-moistened pastry brush to brush down the sides of the pan.
  5. Attach a candy thermometer to the pan and cook until it reaches 245°F (118°C).
  6. Remove from heat and stir in the salt, vanilla extract, vanilla bean seeds, and softened butter carefully.
  7. Pour the caramel into the prepared pan and sprinkle with coarse sea salt if desired.
  8. Allow to cool at room temperature for 4 hours or overnight until firm.
  9. Lift the caramel out of the pan using the foil overhang, peel off the foil, and cut into squares.

Notes

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

Nutrition

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