Soft Caramel Candies Recipe
These Soft Caramel Candies are rich, creamy, and perfectly chewy with a hint of vanilla and a touch of coarse sea salt on top. Made from heavy cream, sugars, and butter cooked to a precise temperature, they offer a luxurious homemade treat that melts in your mouth. Ideal for candy lovers seeking a smooth and buttery caramel experience with a balanced sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: About 36 caramels (cut into 1-inch squares) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Caramel Ingredients
- 1 and 1/2 cups (355ml) heavy cream
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) light corn syrup
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1/2 of a vanilla bean
- 1 Tablespoon (14g) unsalted butter, softened (plus more for lightly buttering the pan)
- Coarse sea salt for topping
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with aluminum foil, ensuring enough overhang on the sides for easy removal of the caramel. Lightly grease the foil with butter to prevent sticking.
- Combine Ingredients: In a 3-quart heavy-duty saucepan, combine the heavy cream, granulated sugar, light brown sugar, and light corn syrup over medium heat. Stir constantly with a wooden spoon as the sugars dissolve and the mixture thickens and becomes cloudy.
- Boil and Brush Down Sides: Once the mixture reaches a boil, use a water-moistened pastry brush to gently clean down the sides of the pan to prevent crystallization. Attach a candy thermometer, ensuring it doesn’t touch the bottom of the pan.
- Cook to Temperature: Without stirring, continue cooking the mixture until it reaches 245°F (118°C), the firm-ball stage. Then immediately remove the pan from heat.
- Add Flavor and Butter: Carefully stir in 1 teaspoon of salt, vanilla extract, scraped vanilla bean seeds, and the softened butter. The mixture will bubble vigorously; stir cautiously until smooth and combined.
- Pour and Set: Pour the hot caramel into the prepared pan and sprinkle with coarse sea salt if desired. Allow to cool uncovered at room temperature for 4 hours or overnight until fully set.
- Cut and Wrap: Use the foil overhang to lift the set caramel out of the pan. Peel off the foil and slice the caramel into rectangles or squares with a very sharp knife. Wrap candies with candy wrappers for storage or gifting.
Notes
- Ensure your candy thermometer is accurate for best results; the correct temperature is crucial for perfect caramel texture.
- Use a water-moistened pastry brush to avoid sugar crystals forming on the pan’s sides.
- Don’t stir once the mixture reaches boiling to prevent grainy caramel.
- Butter the foil well to ease removal of the set caramel.
- The coarse sea salt topping is optional but adds a delightful contrast to the sweetness.
- Store caramels in an airtight container at room temperature for up to two weeks.
Keywords: soft caramel candies, homemade caramel, vanilla caramel, chewy caramel candy, salted caramel
Find it online: https://flavorsbymaya.com/soft-caramel-candies-recipe/
