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.

 

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

 

 

Seriously amazing homemade caramels!

Photography by The PKP Way.

Seriously amazing homemade caramels!

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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

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