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–+ servings
Close up square image of cut caramels.
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Homemade Caramels

These Homemade Caramels are melt in your mouth incredible! Sweet, but not overbearing, these candies are the perfect balance of sweet and salty.
 
Prep Time5 minutes
Cook Time50 minutes
Chill Time:6 hours
Total Time6 hours 55 minutes
Course: Candy, Dessert
Cuisine: American
Servings: 60
Calories: 154kcal
Author: Tornadough Alli

Ingredients

  • 1 cup salted butter plus more for greasing
  • 2 cups light brown sugar packed
  • 2 cups granulated sugar
  • 2 cups light corn syrup
  • 3 cups heavy cream
  • 1 tablespoon vanilla extract
  • Flaked sea salt for garnish optional

Instructions

  • Line a 9x13-inch baking dish with foil or parchment paper. Grease the foil/paper generously with butter, set aside.
  • In a dutch oven add the butter, brown sugar, granulated sugar, and corn syrup.
  • Place over medium heat and stir continuously until the sugars are melted then bring to a boil, about 10 minutes.
  • Once to a boil, very slowly add the heavy cream. Add about 1 teaspoon at a time and continuously stir; you want the mixture to be boiling the entire time. This can take up to 20-30 minutes to add all the cream, be patient with it.
  • Continue boiling the mixture white continuously stirring, scrape the bottom and sides of the dutch oven while doing so until the mixture comes to 240-245°F while measuring temperature with a candy thermometer.
  • Remove from heat and stir in the vanilla extract.
  • Immediately pour the caramel into the prepared baking dish. Let it sit out at room temperature until completely cooled.
  • Once cooled, place in the refrigerator until hardened, this will take 4-6 hours or overnight is better. Take the caramel out by lifting the foil/parchment paper out of the dish and then cut it into small pieces.
  • Sprinkle with sea salt if desired and serve immediately.

Notes

  1. You can use this caramel as a drizzle, or add other things to it, see some suggestions above. 
  2. These need a minimum of 4 hours to set, preferably overnight if possible. 
  3. While you can omit the salt, I think it really adds a punch to this caramel that we love. 
  4. I think these are the best right out of the refrigerator, still a little cold and firm. You can also let them sit at room temperature to soften a little if desired. 
  5. Freezing your treats is also an option, see above on how to freeze.

Nutrition

Calories: 154kcal | Carbohydrates: 23g | Protein: 0.4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 23mg | Sugar: 23g | Vitamin A: 269IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.1mg