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Homemade Caramel

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Delicious homemade caramel that is sweet, buttery, and perfectly balances flavor with a touch of salt and vanilla.

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 and lightly grease the foil with butter.
  2. Combine the warmed heavy cream, granulated sugar, brown sugar, and light corn syrup over medium heat in a 3-quart heavy-duty saucepan.
  3. Stir constantly until all sugars dissolve and the mixture begins to boil.
  4. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystallization.
  5. Attach a candy thermometer and cook without stirring until the mixture reaches 245°F (118°C).
  6. Remove the pan from heat and carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter.
  7. Pour the caramel into the prepared pan, sprinkle coarse sea salt on top if desired.
  8. Allow the caramel to cool at room temperature for 4 hours or overnight until firm.
  9. Lift the caramel from the pan using the foil, peel off the foil, and cut into squares or rectangles.

Notes

Store cut caramels in an airtight container at room temperature for up to 2 weeks. For longer storage, individually wrap and freeze.

Nutrition

Keywords: caramel, homemade caramel, dessert, sweets, candy

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