Caramel Candy Recipe (Print Version)
Ingredients:
01 -
1 pint of cream.
02 -
2 cups granulated sugar.
03 -
2 cups light Karo syrup.
04 -
1/2 cup salted butter, cubed.
05 -
1 teaspoon vanilla extract.
06 -
Fine table salt.
07 -
Warm whipping cream.
Instructions:
01 -
Line a baking dish with parchment paper or generously grease it and set it aside for later use.
02 -
Fill a small glass with iced water for testing the caramel’s readiness later in the process.
03 -
In a large pot over medium-high heat, combine the 2 cups of granulated sugar, 2 cups of light Karo syrup, and a pinch of fine table salt. Stir until the sugar and syrup dissolve and the mixture begins to bubble.
04 -
Gradually pour in the cream in a slow stream while continuing to stir, ensuring that the mixture continues to boil without interruption.
05 -
Stir in the cubed salted butter until it melts completely. Maintain a steady boil while stirring for about 15-20 minutes, or until the mixture reaches a temperature between 240°F and 245°F.
06 -
To test if the caramel is ready, drizzle a small amount of the mixture into the iced water and roll it into a ball. The caramel should be firm yet pliable.
07 -
Remove the pot from heat and quickly stir in 1 teaspoon of vanilla extract until smooth.
08 -
Immediately pour the caramel mixture into the prepared dish and let it cool at room temperature until it solidifies, preferably overnight.
09 -
Once the caramel has set, slice it into desired shapes using a greased or plastic knife. Wrap each piece in wax paper to prevent sticking and store in an airtight container.
10 -
Store the caramel candies at room temperature for up to 2-3 weeks to maintain their softness.
Notes:
01 -
This Caramel Candy Recipe yields creamy, melt-in-your-mouth caramels that are perfect for gifting or enjoying at home. The slow cooking and consistent stirring are key to achieving a smooth, rich texture.