Homemade Caramels
These caramel candies are made with golden syrup and heavy cream for a superior flavor and texture, yielding exquisitely buttery and delicious caramels!
Equipment
Ingredients
- 2 cups white granulated sugar
- 1 cup brown sugar , firmly packed
- 1 cup golden syrup
- or homemade golden syrup (click link for recipe - it's so easy to make!)
- 1 cup unsalted butter
- 2 cups heavy whipping cream
- 1 cup evaporated milk
- 2 teaspoons quality pure vanilla extract
Instructions
- Grease a 12x15 inch sheet cake pan.In a medium sized stainless steel pot, combine the white and brown sugars, the corn syrup, butter, heavy cream, and evaporated milk. Cook the mixture over medium heat, stirring constantly until melted. Once the sugars and butter are melted place a candy thermometer in the pot. Continue to simmer the mixture, stirring constantly, until the mixture reaches 250 F / 121 C, then remove the pot from the heat and stir in the vanilla. Immediately pour the caramel mixture into the prepared pan and let it cool almost completely until firm but still soft enough to cut. If you like salted caramels wait for about 20 minutes and then lightly sprinkle the top with flaked salt. Then let the it cool completely. Cut the caramels into small bars or squares. Wrap each caramel bar in wax paper, twisting the ends. Note: If the caramels are too too messy/sticky to cut, put the caramel in the freezer for about 30 minutes or in the fridge for a few hours to firm it up. Store the wrapped caramels in a jar or container in the fridge where they will keep for several weeks. Enjoy them straight from the fridge or let them sit at room temp for 10-15 minutes before eating.Will make roughly 60 caramels depending on size.
Nutrition
Serving: 1caramelCalories: 118kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 8mgPotassium: 26mgSugar: 15gVitamin A: 221IUVitamin C: 0.1mgCalcium: 20mgIron: 0.05mg
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