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–+ servings

Homemade Caramel

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This homemade caramel is rich, silky, and aromatic, perfect for gifting, drizzling over desserts, or enjoying on its own. Its smooth, chewy texture and warm vanilla flavor make it a delightful addition to any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Servings: 36 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 cups heavy cream, warmed slightly Adds creaminess and fat for a smooth, rich caramel.
  • 1 cup granulated sugar Provides sweetness and structure as it cooks and caramelizes.
  • 0.5 cup packed light brown sugar Adds moisture and a mild molasses flavor that deepens the caramel taste.
  • 1/3 cup light corn syrup Helps prevent crystallization and keeps the texture smooth.
  • 1 teaspoon salt Balances the sweetness and enhances flavor throughout.
  • 1 teaspoon pure vanilla extract Adds warm, aromatic vanilla flavor.
  • seeds from 1/2 vanilla bean seeds scraped from Adds concentrated vanilla aroma and tiny specks for visual appeal.
  • 1 tablespoon unsalted butter, softened Enriches the texture and gives a glossy finish.
  • to taste optionally coarse sea salt for topping Provides a crunchy, salty contrast when sprinkled on top.

Method
 

Preparation
  1. Line an 8-inch square baking pan with aluminum foil and grease it lightly with butter. Press the foil to the corners so the caramel will lift out easily later.
Cooking
  1. In a 3-quart heavy-duty saucepan, combine the heavy cream, granulated sugar, brown sugar, and corn syrup over medium heat. Stir gently to warm and begin dissolving the sugars.
  2. Stir constantly until the sugars dissolve and the mixture begins to boil. Watch for any graininess to smooth out as it heats.
  3. Brush down the sides of the pan with a wet pastry brush to remove any sugar crystals. This helps prevent recrystallization as it cooks.
  4. Attach a candy thermometer and cook, without stirring, until it reaches 245°F (118°C). Let the mixture bubble steadily while monitoring the temperature.
  5. Remove from heat and carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. Stir until fully incorporated and glossy.
  6. Pour the mixture into the prepared pan and smooth the top. Sprinkle with coarse sea salt if desired for a salted caramel finish.
Cooling and Cutting
  1. Allow to cool at room temperature for 4 hours or until set. Do not refrigerate, as rapid cooling can alter the texture.
  2. Lift the caramel from the pan using the foil, peel off the foil, and cut the caramel into squares with a sharp knife. Wipe the knife between cuts for clean edges.
  3. Optionally, wrap pieces for storage or gifting in waxed paper or small candy bags to keep them from sticking together.

Nutrition

Serving: 1gCalories: 80kcalCarbohydrates: 14gFat: 3gSaturated Fat: 2gSodium: 50mgSugar: 13g

Notes

Use a heavy-duty saucepan for even heat and to prevent hot spots that can burn the sugar. Store caramels in an airtight container at room temperature for up to 2 weeks. For longer storage, wrap individual pieces and freeze up to 2 months. Thaw at room temperature before serving.

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