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Homemade Caramel

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This recipe yields soft, chewy caramel squares with a glossy finish and warm vanilla notes, perfect for gifting or as a dessert topping.

Ingredients

Scale
  • 1 and 1/2 cups heavy cream, warmed slightly
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1/2 of a vanilla bean
  • 1 tablespoon unsalted butter, softened
  • Coarse sea salt for topping (optional)

Instructions

  1. Line an 8-inch square baking pan with aluminum foil, leaving an overhang for easy removal, and lightly grease it with butter.
  2. In a 3-quart heavy-duty saucepan, combine the warmed heavy cream, granulated sugar, brown sugar, and light corn syrup over medium heat. Stir gently until the sugars dissolve and the mixture begins to boil.
  3. Brush down the sides of the pan with a water-moistened pastry brush to prevent crystallization.
  4. Attach a candy thermometer to the saucepan and cook without stirring until the mixture reaches 245°F (118°C).
  5. Remove the pan from heat and cautiously stir in the salt, pure vanilla extract, scraped vanilla bean seeds, and softened butter.
  6. Pour the hot caramel into the prepared pan and, if desired, sprinkle the top with coarse sea salt.
  7. Allow the caramel to cool at room temperature for 4 hours or overnight until fully set.
  8. Lift the set caramel from the pan using the foil overhang, remove the foil, and cut into squares.

Notes

Store cooled caramel squares in an airtight container at room temperature for up to 2 weeks. For freezing, wrap individual squares tightly in plastic wrap, then place in a freezer-safe container.

Nutrition

Keywords: caramel, homemade caramel, dessert topping, sweet treats, confectionery

Find it online: https://swifttasty.com/homemade-caramel-recipe/