Description
This recipe for Soft Homemade Caramels yields perfectly chewy, buttery, and sweet caramels with a rich depth of flavor from dark brown sugar and a hint of salt. The caramels are cooked carefully using a candy thermometer to achieve the ideal firm yet soft texture. They can be enjoyed plain or topped with flaky sea salt for a delicious salted caramel treat.
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 as an alternative)
- 1 and 1/2 teaspoons kosher salt (or sea salt; use half the amount if using table salt or fine salt)
- 1 tablespoon vanilla extract (or vanilla bean paste; or scrape out seeds of 1 vanilla bean)
Topping (Optional)
- Large flake sea salt (to top caramels)
Instructions
- Prepare the Pan: Line an 8×8 or 9×9 inch square pan with parchment paper, folding and creasing the corners to fit snugly. Set aside.
- Get Ingredients Ready: Measure out 1 cup light corn syrup and 1 cup heavy cream into small measuring cups. Unwrap the stick of butter and have the salt and vanilla extract nearby for quick access.
- Start the Sugar Base: In a heavy 3-quart stainless steel saucepan, pour 1/4 cup water and swirl to wet the sides of the pan thoroughly.
- Add Brown Sugar: Gently add 2 cups packed dark brown sugar into the center of the pan, avoiding the sides as much as possible.
- Moisten Sugar: Over medium heat, use a flat whisk to draw the water toward the center, gently whisking until the sugar dissolves and the mixture is smooth.
- Begin Boiling: Let the sugar and water mixture bubble and boil, attaching a candy thermometer to the pan if available.
- Caramelize Sugar: Whisk almost constantly for 6-8 minutes, watching for foaming and bubbling to intensify. Look for the first signs of smoke and continue whisking until consistent smoke puffs appear. Confirm temperature reaches between 260-265°F, then immediately remove from heat to avoid burning.
- Add Corn Syrup: Off the heat, quickly whisk in 1 cup light corn syrup to stop the cooking process. Timing here is crucial to prevent overcooking.
- Incorporate Butter: Add 1/2 cup butter to the pot and continue whisking until mostly melted.
- Return to Heat: Place the pot back on medium heat to fully melt the butter, stirring continuously as the mixture bubbles again.
- Slowly Add Cream: Over approximately 5 minutes, gradually pour in 1 cup heavy cream a little at a time to avoid curdling or graininess, stirring continuously.
- Cook to Final Temperature: Stir over medium heat until the caramel reaches 240°F, which takes 5-10 minutes. Use an instant-read thermometer for accuracy, and stop at 239°F if wary.
- Season and Flavor: Remove from heat and stir in 1 and 1/2 teaspoons kosher salt; adjust salt if using a different salt type or omit as desired. Add 1 tablespoon vanilla extract or vanilla bean paste and stir well.
- Pour Caramel into Pan: Transfer the hot caramel mixture immediately into the prepared parchment-lined pan.
- Add Optional Salt Topping: Sprinkle large flake sea salt evenly on top for a salted caramel finish if desired.
- Cool Completely: Allow caramels to cool at room temperature for 2-4 hours until firm. To speed up, refrigerate but then let rest at room temperature 10-30 minutes before cutting.
- Chill Before Cutting: If left out, place pan in freezer for 10 minutes or fridge for 20 minutes to reduce stickiness when slicing.
- Cut Caramels: Using a large sharp chef’s knife, lift caramel out of pan with parchment paper and cut into 6-8 rows lengthwise. Re-chill if knife sticks. Then cut crosswise into 6-8 rows to yield approximately 48-56 caramels.
- Separate Pieces: Immediately separate cut caramels to prevent sticking and shape loss. Re-chill as needed during cutting.
- Wrap Caramels: Wrap each caramel individually in 4×5 inch parchment paper rectangles, rolling and twisting ends to seal. Avoid wax paper to prevent sticking.
- Storage: Store wrapped caramels in an airtight container at room temperature for up to one week. Refrigerate to enjoy chilled caramels.
- Freezing: For longer storage, freeze wrapped caramels in a ziplock bag for up to six months. Thaw at room temperature for 2-4 hours before eating.
Notes
- Use a heavy stainless steel pan rather than enameled or cheap pans to prevent burning and for even heating.
- Corn syrup is critical to prevent crystallization and keep caramels smooth.
- Slowly adding cream helps avoid a grainy texture by preventing curdling.
- Keep candy thermometer calibrated or use an instant-read thermometer for best results.
- Adjust salt type carefully; table salt is stronger than kosher salt so reduce quantity by half.
- If caramel sticks to your knife during cutting, chill again and wipe knife often for clean cuts.
- Wrapping caramels helps maintain shape and prevents sticking during storage.
- Heavy cream can be substituted with evaporated milk for a slightly lighter flavor and texture.
