Chewy Caramels
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 90 caramels
Buttery-rich, creamy, and utterly divine, these caramels are a treat that melts in your mouth with every bite. Perfect for the holidays or any time you crave a sweet indulgence, just be sure not to make them on a damp day as the moisture can prevent them from setting properly.
Ingredients
- 2 cups sugar
- 2 cups heavy cream
- 1 3/4 cups light corn syrup
- 8 tablespoons (1 stick) butter
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
-
Prepare the Pan:
Lightly butter the bottom of a 9 x 13 inch baking pan. Line the pan with foil, making sure to press it evenly into the corners. Lightly butter the foil to ensure easy removal later. -
Cook the Caramel:
Butter the sides of a heavy, 4-quart saucepan to prevent sticking. Add 2 cups of sugar, 1 cup of the heavy cream, 1 3/4 cups of light corn syrup, 8 tablespoons of butter, and 1 teaspoon of salt to the pan. Cook over medium heat, stirring occasionally, until the butter has melted and the sugar has dissolved completely, about 5 minutes. -
Boil and Monitor Temperature:
Bring the mixture to a boil and clip a candy thermometer to the side of the pan. Continue cooking at a medium boil, without stirring, until the temperature reaches 242°F, which should take about 25-30 minutes. -
Incorporate Remaining Cream:
Slowly pour in the remaining 1 cup of cream, letting the mixture continue to boil. Stir occasionally. Boil without stirring until the temperature reaches 246°F, about 20 minutes. -
Finish and Cool:
Remove the pan from the heat. Add 2 teaspoons of vanilla extract and stir just to blend. Pour the caramel into the prepared pan, spreading it evenly. Avoid scraping any caramel left in the bottom of the pan into the prepared pan—enjoy that treat on its own! -
Set and Cut:
Allow the caramel to cool on a rack, then cover it with plastic wrap and let it sit at room temperature for at least 4 hours or overnight for best results. Once set, invert the caramel slab onto a cutting board and peel off the foil. Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10, then cut through the slab. You should end up with approximately 90 individual caramels. -
Wrap and Store:
Wrap each caramel individually in cellophane. Store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.
Enjoy these rich, chewy caramels as a delightful treat for yourself or share them as a sweet gift for loved ones. 🎁🍬
