Grandma’s Perfect Caramels

filed under: Candy on June 22, 2017

Soft, chewy, and melt in your mouth caramel is the perfect candy to set out for guests or gift giving. With only a few staple ingredients and a little bit of time, homemade candy has never been easier.

Seriously amazing homemade caramels!

Grandma’s Caramels
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Soft, chewy, and melt in your mouth caramel is the perfect candy to set out for guests or gift giving. With only a few staple ingredients and a little bit of time, homemade candy has never been easier.

Course: Dessert
Cuisine: American
Keyword: Grandma’s Caramels
Servings: 60 caramels
Author: Amanda Rettke
Ingredients
  • 1 c granulated sugar
  • ¾ cup corn syrup
  • ½ cup unsalted butter
  • 1 c heavy cream
  • ½ teaspoon vanilla extract
Instructions
  1. Grease an 8x8-inch baking pan.
  2. In a medium saucepan over medium-high heat, add the sugar, corn syrup, butter, and ¼ cup of cream.
  3. Bring to a boil, stirring continuously.
  4. While continuing to stir, add the remaining cream. Insert a candy thermometer and while constantly stirring, bring to the soft ball stage. Around 250°F, the sugar syrup will turn transparent and boil rapidly.

  5. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.

  6. Remove caramel from the heat and stir in the vanilla. Pour into the prepared baking pan.
  7. While still warm, use a toothpick to pop any air bubbles that rise to the top. Allow cooling overnight.
  8. Use a thin knife or small offset spatula to loosen the caramel block from the pan. Transfer the block to a cutting board and cut into desired size and shape. Wrap individually in wax paper if desired.

Recipe Video

Photography by The PKP Way.

Seriously amazing homemade caramels!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Nicole says:

    They look delicious. I’ll be trying this recipe soon

  • Gramma Rose says:

    Why use non-salted butter? Why not regular salted butter? Thanks!

  • Brenda says:

    Hi Amanda, is heavy cream same as whipping cream, or half and half, or table cream? thank you

  • Shirley says:

    You need to FIX your PRINT RECIPE. You click on the button and garbage starts to print and USE UP INK.

    • Josephine Bond says:

      You need to not yell at people in your comments.

  • Carol says:

    Have made these twice within the last week awesome! So easy. Second batch I used vanilla bean paste sooo good! Thank you

  • loreen chadwick says:

    want to try for popcorn balls

  • Kathleen Jones says:

    Can’t wait until make these caramels. Can’t wait to see other recipes.

  • debbie-anne ashton says:

    hello….they look so yummy! just wondering if there an alternative for ..corn syrup.. thankyou

  • Susan says:

    Can u line the pan?incidentally, your recipes ROCK

  • Rhonda says:

    So do you think you could add sea salt for sea salt caramel? Looks amazing

  • Don't Pass on Dessert!