Description
Soft, buttery homemade caramels with a rich amber color and perfectly chewy texture, balanced with vanilla warmth and a touch of salt.
Ingredients
Units
Scale
- 200 grams granulated sugar
- 150 grams light brown sugar
- 115 grams unsalted butter, cubed
- 240 ml heavy cream
- 120 ml light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Line a 20 cm square pan with parchment paper and lightly grease it.
- In a heavy bottomed saucepan, combine granulated sugar, light brown sugar, unsalted butter, heavy cream, and light corn syrup.
- Place over medium heat and stir constantly until the butter melts and the mixture becomes smooth.
- Attach a candy thermometer and continue cooking, stirring frequently, until the mixture reaches 118°C.
- Remove immediately from heat once temperature is reached.
- Stir in vanilla extract and salt until fully incorporated.
- Pour the hot caramel into the prepared pan and smooth the surface.
- Allow to cool completely at room temperature for at least 3 hours.
- Lift out using parchment and cut into 36 equal squares.
Notes
- Use a candy thermometer for accurate chewy texture.
- Do not exceed 120°C or caramels may become too firm.
- Stir consistently to prevent scorching.
- Sprinkle flaky salt on top before fully set for salted variation.
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 11 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 10 mg
