Caramel Candy Recipe
This soft and chewy homemade caramel candy recipe is a treat you'll reach for again and again. This easy candy recipe is perfect for gifting to friends and family!
Equipment
Ingredients
- 2 cups granulated sugar
- 2 cups light Karo syrup
- ¼ teaspoon table or fine salt
- 2 cups (1 pint) heavy whipping cream , at room temperature
- ½ cup salted butter , cubed
- 1 teaspoon vanilla extract
Instructions
- Prep. Line a 9x13-inch baking dish with parchment paper or generously butter and set aside so it is ready. Fill a small glass with ice water.
- Combine ingredients. In a large, stainless steel pot, whisk together 2 cups sugar, 2 cups Karo syrup, and 1/4 teaspoon salt over medium-high heat until bubbling and the sugar has dissolved. In a very slow trickle, whisk in 2 cups cream, being careful not to stop boiling. Whisk in 1/2 cup butter.
- Boil. Whisking constantly, keep the mixture at a boil 15 to 20 minutes, or until the temperature on a candy thermometer reads 240°F to 245°F (firm ball stage). To be certain the caramel is ready, drizzle 1 teaspoon into the ice water. Roll it between your fingers and if it forms a firm (yet pliable and little sticky) ball, it’s ready. If it’s still liquid, keep boiling and whisking.
- Set overnight. Immediately remove from heat and whisk in 1 teaspoon vanilla. Then pour into the baking dish. Don't let it overcook or the caramels will be too hard. Let sit on the counter to cool and until set. Usually, I will make in the evening and let sit overnight.
- Cut and wrap. Once set, use a buttered or plastic knife to cut into 12 vertical rows, Cut 4 caramels from each row. Cut wax paper into 3x6-inch squares and then wrap the caramel inside. Caramels will stay soft for 2 to 3 weeks.
Notes
Note: Here’s an easy way to test if the caramel is ready. Place a teaspoon of caramel into a small glass of ice water. If the caramel forms a firm ball, it’s ready. If it’s still liquid, keep boiling and stirring. I like to use a candy thermometer as well to make sure it has reached 245°F.
For best results: Do not double this recipe, use a candy thermometer and follow the tips in the post above.
Storage: For best results, store in a covered container for up to 2 weeks.
Nutrition
Calories: 115kcal, Carbohydrates: 18g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 30mg, Potassium: 22mg, Sugar: 17g, Vitamin A: 195IU, Vitamin C: 0.2mg, Calcium: 21mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
