Caramel Candy Recipe
Buttery, soft, and chewy homemade caramel candy is the perfect treat to easily wrap in wax paper and gift to friends and family.
Servings: 80 caramels
Ingredients
- 1 pint heavy whipping cream
- 2 cups white sugar
- 1 cup packed brown sugar
- 1/2 - 1 teaspoon salt
- 1 cup butter
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Line a 12 x 15-inch rimmed pan with parchment paper and set aside.
- Add whipping cream, sugars, salt, butter, corn syrup, and evaporated milk to medium pot over medium heat.
- Attach a candy thermometer, and while whisking constantly, cook until temperature reaches 250°F (about 15 - 25 minutes).
- Once the mixture reaches 250°F, remove the pot from heat and stir in the vanilla.
- Pour the mixture into the parchment lined pan and let cool completely.
- Once cool, cut caramels into squares (can get about 80 large caramels) and wrap in wax paper for storage.
Video
Notes
- STORE. Wrapped caramels can last at room temperature for about 2 weeks. Store unwrapped caramels in an airtight container, separating each layer with wax paper.
- FREEZE homemade caramel candy for 3-6 months. When ready to eat, remove them from the freezer and allow them time to thaw before serving.
- Sharing. This recipe mixes up quite a large batch, definitely enough to share with a friend or two. Some fun gift wrap id
- Fill a small mason jar and tie a festive ribbon around the top.
- Buy and fill up a holiday tin.
- Fill a brown lunch bag, fold over the top, and tie it with raffia.
- Use festive cardstock to cut out a gift bag.
Nutrition
Serving: 1g | Calories: 87kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 20mg | Sugar: 11g | Vitamin A: 166IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.03mg