Video
Homemade Soft Butter Caramels
Homemade Soft Caramels comes together in under 15 minutes on the stovetop and they have a soft, chewy texture with a buttery flavor. These are perfect for gifting and I love to make them around the holidays.
Ingredients
- ½ cup (120ml) heavy 35% whipping cream
- ¼ cup (60ml) light or golden corn syrup
- ⅔ cup (135g) granulated sugar
- 2 tablespoon (28g) unsalted butter
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine table salt
- flaky sea salt such as Maldon
NOTE: this makes a small batch and you can easily double all ingredients and follow the same instructions for a double batch in an 8x8-inch square pan.
Instructions
- Line an 8.5 x 4.5-inch loaf pan (or an 8x8-inch metal baking pan if making the larger batch) with parchment paper, leaving a 2-inch overhang on each side and very lightly butter the parchment; set aside.
- Combine cream, corn syrup, sugar and butter in a heavy-bottomed 2 or 3-quart saucepan with high sides over medium-low heat. Stir constantly until sugar is dissolved. Increase heat slightly, bring the mixture to a boil and clip a candy thermometer to side of pan or have ready a digital thermometer.
- Continue to cook over medium to medium-low heat, stirring very frequently, until mixture reaches 235°F. Reduce heat slightly and continue to cook while stirring constantly until it reaches 246-248°F, about 15-20 minutes total cooking time. Stay close as the syrup will cook very quickly at this point – if the phone rings, don’t answer it! Remove pan from heat, and quickly stir in vanilla extract and salt. (NOTE: sometimes I stir in an additional ½ tablespoon of butter with the vanilla to soften the texture further, but it is optional.) Immediately pour into prepared pan, without scraping the bottom of the pot.
- Let stand at room temperature without moving until completely cooled and set, about 3-4 hours. Pull up parchment to unmold cooled caramel, and invert onto a clean work surface. Peel off parchment. Use kitchen shears or a lightly oiled sharp long-bladed knife to cut the slab into ½-inch strips and then cut each strip into 1-inch pieces. I slice the slab widthwise into 13 x 4-inch strips, then slice those strips into 3 pieces to yield 39 caramels.
- The caramel should be nice and soft, and somewhat pliable so that it is easy to cut. Sprinkle sea salt over the top of each caramel, then wrap each one in a little square of cellophane, parchment or waxed paper. You should wrap them very soon after you cut them because the edges will begin to soften and lose their perfect shape. Caramels can be stored in an airtight container, in a cool dry place for up to 3 weeks. Or, store them in the fridge to keep them even longer.
