I ADORE homemade caramels. I may even like it more that chocolate (don’t tell chocolate… or brownies… or chocolate chip cookies – it will be our secret…). So creamy. So soft. So yummy! Caramels must be soft or I won’t eat them. After seeing how easy and delicious homemade caramels are to make, you’ll never buy them at the store again!
These pictures were taken a year or two ago, when I originally meant to write out my recipe – Oops! I haven’t made them yet this year. When I do (probably in the next few days – I hope!), I will hopefully remember to update and get some better pictures.
I’ve tried several different recipes (for science – right?) and this is my favorite. Oh.my. Have I mentioned how much I love homemade caramel? Mmmmm…. (This and Dulce de Leche… Be still my sweet loving heart!) They are not that difficult to make either. As long as you have a good thermometer (LOVE my digital thermometer – worth EVERY penny! I use it for meats, turkey, roasts, candy making, etc.), you can whip these out pretty easily.
Ingredients:
- 2 cups granulated sugar
- 1 1/2 cups corn syrup
- 2 cups heavy cream
- 1 cup butter
- 1 tsp vanilla extract
Directions:
Line a 13×9 pan with foil or wax paper (it will make it easier to remove from the pan). Spray it with cooking spray. In a saucepan, combine the sugar, corn syrup, 1 cup of cream, and butter. Bring to a boil, over medium-high heat, stirring often. Once it is boiling, add the 1 more cup of cream. Heat without stirring, to 242 degrees. (I use my digital thermometer with an alarm set for that temperature). Remove from the heat as soon as it hits that temperature. Stir in the vanilla. Pour it into your pan. Cool and refrigerate.
Once firm, remove from pan and cut. Enjoy at room temperature and wrap individually in wax paper, if desired.
YUM! Eat and enjoy!
Homemade Caramels
Ingredients
- 2 cups granulated sugar
- 1 1/2 cups corn syrup
- 2 cups heavy cream
- 1 cup butter
- 1 tsp vanilla extract
Instructions
- Line a 13x9 pan with foil or wax paper (it will make it easier to remove from the pan).
- Spray it with cooking spray.
- In a saucepan, combine the sugar, corn syrup, 1 cup of cream, and butter.
- Bring to a boil, over medium-high heat, stirring often.
- Once it is boiling, add the 1 more cup of cream.
- Heat without stirring, to 242 degrees. (I use my digital thermometer with an alarm set for that temperature).
- Remove from the heat as soon as it hits that temperature.
- Stir in the vanilla.
- Pour it into your pan.
- Cool and refrigerate.
- Once firm, remove from pan and cut.
- Enjoy at room temperature and wrap individually in wax paper, if desired.
