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Homemade Caramel

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A small batch of luxurious homemade caramel that yields glossy, buttery squares perfect for gifting or enjoying with coffee.

Ingredients

Scale
  • 1 and 1/2 cups heavy cream, warmed slightly
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1/2 of a vanilla bean
  • 1 tablespoon unsalted butter, softened
  • Coarse sea salt for topping (optional)

Instructions

  1. Line and prepare the pan. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on two sides for easy removal, and grease with butter.
  2. Combine the wet ingredients and sugars. In a 3-quart heavy-duty saucepan, combine the warmed heavy cream, granulated sugar, light brown sugar, and light corn syrup over medium heat. Stir gently.
  3. Dissolve the sugars. Stir constantly until the sugars dissolve and the mixture begins to boil.
  4. Prevent crystallization. Brush down the sides of the pan with a water-moistened pastry brush.
  5. Cook to temperature. Attach a candy thermometer and cook until it reaches 245°F (118°C).
  6. Finish with flavor and butter. Remove from heat and stir in salt, vanilla extract, scraped vanilla bean seeds, and butter.
  7. Pour and smooth. Pour the hot caramel into the prepared pan and sprinkle with coarse sea salt, smoothing the surface.
  8. Cool until set. Allow to cool at room temperature for 4 hours or overnight.
  9. Unmold and cut. Lift the caramel out, peel off the foil, and cut into squares.

Notes

Store wrapped caramels in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Nutrition

Keywords: homemade caramel, candy recipe, dessert, sweet treat, holiday gift

Find it online: https://saveurmagique.com/homemade-caramel-recipe/