Homemade Caramels

• servings: 80 servings
• active time: 30 minutes
• total time: 1 hour 5 minutes

Ingredients

2 cups granulated sugar

2 cups heavy whipping cream (divided)

3/4 cup dark corn syrup

3/4 cup butter (cut into chunks, I use salted butter)

1 teaspoon vanilla extract

Directions

Prepare a 9x9 inch or 11x7 inch baking pan and line with parchment paper or grease with butter on bottom and sides.

Place sugar, corn syrup, butter, and 1 cup cream in a 4 quart pot and bring to a boil over medium heat, stirring constantly with a wooden spoon or heat resistant spatula.

Once it reaches a boil, heat the remaining cup of cream in the microwave for 45-60 seconds. Gradually add the cream in a slow stream to the pot while constantly stirring. You need to add it slow enough that the caramel never stops boiling (if it stops your caramel will become sugary/crystallized).

Stir frequently (and scrape the sides of the pan) as the mixture begins to thicken and then stir constantly as it starts to darken. Cook until it reaches 240-242 degrees F*. I usually just do the cold water test by spooning a little of the caramel into cold water, let it sit for a few seconds and then pull it out and if it can hold the shape of a ball then it's done. If not, keep cooking and repeat the test.

Remove from heat and stir in the vanilla. Pour into prepared dish. Let the caramels cool completely before cutting.

Hold two sides of the parchment paper and lift the caramel out of the pan. Using a sharp knive, cut caramels into squares.

Wrap up the caramels using pre-cut cellophane wrappers or cut wax paper strips 5 inches long and then cut each strip into thirds to get pieces that are bout 4 inches wide.

Nutrition

• Calories: 64 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Cholesterol: 12 mg
• Sodium: 22 mg
• Total Carbohydrate: 7 g
• Total Sugars: 7 g