Caramel Candy
These homemade Caramel Candies are soft, chewy, buttery, and perfectly rich with a deep caramel flavor. Made with simple pantry ingredients, these melt-in-your-mouth candies have the perfect texture for gifting, holiday treats, or enjoying with a cup of coffee.
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Servings: 36
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- Wooden spoon or heat-resistant spatula
- 8 × 8-inch baking pan
- Sharp Knife
- Pastry Brush (optional)
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- ¾ cup light corn syrup
- ½ cup unsalted butter cut into cubes
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Line an 8 × 8-inch baking pan with parchment paper and lightly grease it with butter. Set aside.
- Add sugar, heavy cream, corn syrup, and butter to a heavy-bottomed saucepan. Heat over medium heat, stirring gently until the butter melts and the sugar dissolves.
- Bring the mixture to a gentle boil. Attach a candy thermometer to the pan and continue cooking, stirring occasionally, until the caramel reaches 245°F–250°F (118°C–121°C).
- Remove the caramel from the heat immediately once it reaches the correct temperature. Stir in vanilla extract and sea salt carefully, as the mixture will bubble.
- Pour the hot caramel into the prepared pan and smooth the surface with a spatula. Let it cool completely at room temperature for about 4 hours, or until firm enough to cut.
- Lift the caramel from the pan using the parchment paper. Cut into small squares using a sharp knife lightly coated with butter or oil.
- Wrap each caramel piece individually in parchment paper or wax paper and store in an airtight container.