Homemade caramels are the bee’s knees. While I enjoy a basic caramel as much as anyone else does, I highly recommend trying the variations below: Triple sec adds a lovely orange flavor, the salted caramels are divine, and espresso will wow any coffee lover.
Variations: For orange caramels, add 1 Tbsp. of triple sec and 2 tsp. of grated orange zest to the caramels along with the vanilla. For espresso caramels, add 1 tsp. of finely ground espresso and 1 Tbsp. of strong, freshly brewed coffee along with the vanilla. For salted caramels, top each cut piece of caramel with a sprinkle of fleur de sel before wrapping.
Recipe information
Yield
Makes 24 Large or 48 Small Caramels
Ingredients
Preparation
Step 1
Grease an 8 by 4-inch (20 by 10 cm) loaf pan and line it with a parchment sling so that the paper comes up all the sides and has about a 2-inch (5 cm) overhang on each side. Grease the parchment paper.
Step 2
In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it’s important to have a deep pan) over medium-high heat, combine the sugar, corn syrup, water, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover and bring to a boil, until the sugar has melted and the mixture is clear, 3 to 5 minutes.
Step 3
Uncover and cook until the sugar has turned light golden and reaches 300ºF (150ºC) on an instant-read thermometer, 6 to 7 minutes. Turn the heat down to medium and cook until deep golden (340ºF or 170ºC), about 4 to 5 minutes more. Immediately remove the pan from the heat and add the heavy cream and butter (the cream will foam considerably, so be careful pouring it in).
Step 4
Return the pan to medium-high heat and cook until the caramel reaches the desired stage, stirring frequently, 4 to 7 minutes. For soft, melt-in-your mouth caramels, cook until 248ºF (120ºC), and for firmer caramels with a bit more chew, cook until 252ºF (122ºC). Stir in the vanilla off the heat. Let the caramel sit for 2 to 3 minutes, until the bubbles subside.
Step 5
Carefully pour the caramel into the prepared pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Let the caramel cool completely, then transfer to the refrigerator and chill for 1 hour.
Step 6
Using the parchment overhang, lift the caramel out of the pan. Peel away the parchment paper and cut the caramel in half lengthwise, then cut each half into twelve 2-inch (5 cm) pieces, for 24 rectangular pieces. Candies can be left as rectangles, or cut again into squares, for a total of 48 pieces. Individually wrap each caramel in wax paper or cellophane, twisting the ends of the paper closed. The wrapped caramels can be stored in an airtight container at room temperature for up to 2 weeks.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
37 Recipes to Put That Extra Heavy Cream to Good Use
Heavy cream is a cheat code for brunches, dinners, and desserts that wow.41 Caramel Desserts for Gooey, Brittle, Buttery-Sweet Satisfaction
Making caramel is the closest many of us will ever come to performing a magic trick. These desserts bring it into the spotlight.15 Sarah Kieffer Recipes for Cookies, Cakes, and Morning Bakes
These recipes are more than just a pan-banging good time.61 Christmas Candy Recipes to Sweeten Your Holiday
Make these Christmas candy recipes—including chocolate truffles, fluffy marshmallows, and peppermint bark—and then wrap them up for loved ones.
