Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Caramels

  • Author: Sofia
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

Create rich, chewy homemade caramels with these six vintage-inspired recipes featuring buttery textures and salted or nutty flavor profiles.

Ingredients

Scale
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (cut into cubes)
  • 1/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 cup whole milk
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1/2 tsp baking soda
  • 1 tbsp vanilla extract
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1/2 tsp Maldon sea salt flakes
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla bean paste
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 tbsp light corn syrup
  • 1/2 tsp citric acid powder
  • Food coloring
  • Flavoring oil
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup powdered sugar
  • 2 large egg whites (room temperature)
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Line an 8×8 inch square baking pan with parchment paper and grease lightly; combine heavy cream, granulated sugar, corn syrup, and salt in a saucepan over medium heat, whisking until dissolved and simmering; attach a candy thermometer and cook without stirring to 245°F (118°C), taking 10–15 minutes; remove from heat and carefully add cubed butter in batches, whisking until melted; stir in vanilla extract off-heat; pour into the prepared pan, tap to release air bubbles, and let sit at room temperature for at least 4 hours or refrigerate for 2 hours until firm; lift out using parchment overhang and cut into 1-inch squares with a hot knife, wrapping individually in wax paper.
  2. Combine whole milk, granulated sugar, corn syrup, and butter in a heavy-bottomed saucepan over medium-low heat, stirring frequently until melted and dissolved; bring to a boil and stop stirring, inserting a candy thermometer to boil gently until reaching 248°F (120°C), which takes 12–15 minutes; remove from heat and immediately sprinkle in baking soda, whisking vigorously for 30 seconds until foamy and opaque; stir in vanilla extract quickly; pour into a greased 9×9 inch pan without spreading to preserve bubbles and allow to cool completely at room temperature for 6 hours; lift from the pan and cut into small bite-sized pieces.
  3. Combine granulated sugar, water, and fine sea salt in a saucepan over medium heat, stirring until dissolved then stopping to swirl occasionally until the syrup turns deep amber at around 350°F (177°C); slowly pour heavy cream into the hot caramel in a thin stream while whisking constantly to handle violent bubbling; remove from heat and stir in butter until melted; stir in vanilla bean paste; pour into a lined 8×8 inch pan and sprinkle Maldon sea salt flakes evenly over the surface while warm; refrigerate for 3 hours until set, then cut into rectangles.
  4. Mix granulated sugar, water, corn syrup, and citric acid in a heavy saucepan, stirring gently just until moistened; bring to a boil over medium-high heat without stirring, clipping a candy thermometer to the side and cooking until reaching 300°F (149°C); remove from heat, swirl in food coloring if using, and briefly mix in flavoring oil; pour the hot syrup onto a silicone mat or well-greased marble slab; once cooled and hardened after about 15 minutes, break into irregular pieces.
  5. Combine heavy cream, brown sugar, unsalted butter, light corn syrup, vanilla extract, and salt in a saucepan over medium heat; stir until melted and smooth; pour into a greased pan and allow to cool completely before cutting into pieces.
  6. In a saucepan, combine water and granulated sugar, cooking until it reaches 240°F (115°C); in a separate bowl, whip egg whites to soft peaks; slowly pour the sugar syrup into the egg whites while continuing to whip; add light corn syrup, unsalted butter, heavy cream, and vanilla extract, mixing until well combined; pour into a greased pan and let set before cutting.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1
  • Calories: 150
  • Sugar: 15g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg

Keywords: These recipes yield a variety of caramels with different textures and flavors.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://thetastybites.com/homemade-caramels-vintage-recipe/