Caramel Candy Recipe - Creamy and Melt-In-Your-Mouth

This Caramel Candy Recipe creates soft, creamy caramels that melt in your mouth. With simple ingredients like sugar, cream, butter, and vanilla, you can make homemade caramels that are perfect for gifting or enjoying yourself. The key to this recipe is patience—allowing the caramel mixture to gently boil while stirring constantly ensures a smooth and rich candy.

Let’s take a look at the essential ingredients you'll need to make these delicious caramels.

INGREDIENTS

• Sugar: 2 cups of granulated sugar provide the sweetness and structure for the caramel, creating a classic candy base.
• Light Karo Syrup: 2 cups of light Karo syrup add extra sweetness and help prevent the sugar from crystallizing, giving the caramels their smooth texture.
• Cream: 1 pint of cream (and a bit of warm whipping cream) adds richness and creaminess to the candy, making it smooth and soft.
• Salted Butter: 1/2 cup of cubed salted butter contributes both flavor and a luscious, melt-in-your-mouth texture.
• Vanilla Extract: 1 teaspoon of vanilla extract adds a warm, aromatic flavor that enhances the overall sweetness of the caramels.
• Fine Table Salt: A small pinch of salt balances the sweetness and enhances the depth of flavor in the caramel.

INSTRUCTIONS

Step 1: Prepare the Dish

Line a baking dish with parchment paper or generously grease it to prevent the caramel from sticking. Set the dish aside for later use.

Step 2: Set Up the Iced Water

Fill a small glass with iced water, which will be used to test the caramel’s readiness later in the cooking process. This ensures that the caramel has reached the right consistency before cooling.

Step 3: Start the Caramel

In a large pot over medium-high heat, combine 2 cups of granulated sugar, 2 cups of light Karo syrup, and a pinch of fine table salt. Stir the mixture until the sugar and syrup dissolve and it begins to bubble.

Step 4: Add the Cream

Gradually add the cream in a slow stream, ensuring that the mixture continues to boil as you stir. Stir constantly to prevent the caramel from sticking to the pot or burning.

Step 5: Add Butter and Continue Boiling

Add the 1/2 cup of cubed salted butter and stir until it melts completely. Maintain a consistent boil, stirring frequently for about 15-20 minutes, until the caramel reaches a temperature between 240°F and 245°F (soft ball stage).

Step 6: Test the Caramel

To test the caramel’s readiness, drizzle a small amount into the iced water. If the caramel forms a firm yet pliable ball, it is ready. If it’s too soft or runny, continue cooking and test again after a few minutes.

Step 7: Finish the Caramel

Once the caramel has reached the desired consistency, remove it from the heat and quickly stir in 1 teaspoon of vanilla extract. This adds a rich flavor and smooth texture to the finished candy.

Step 8: Pour and Cool

Immediately pour the caramel mixture into the prepared baking dish. Allow it to cool at room temperature until it has completely solidified, which may take several hours or overnight for the best results.

Step 9: Slice and Wrap

Once the caramel has set, slice it into small squares or rectangles using a greased or plastic knife. Wrap each piece in wax paper to prevent sticking and store in an airtight container.

Step 10: Storage

Store the wrapped caramels at room temperature for up to 2-3 weeks. The wax paper helps maintain their softness and prevents them from sticking together.

Serving and Storage Tips

• Once your caramel candy has set, cut it into bite-sized squares or rectangles for easy serving. Wrap each piece in wax paper to prevent them from sticking to each other.
• These soft, melt-in-your-mouth caramels make excellent gifts. You can pack them in decorative tins or jars, wrapped in wax paper, for a thoughtful homemade treat.
• To store the caramels, keep them in an airtight container at room temperature. They will stay soft and delicious for up to 2-3 weeks. Avoid refrigerating them as this can make the texture too firm.
• If you prefer firmer caramels, you can store them in the refrigerator and allow them to soften at room temperature before serving.

Helpful Notes

• Make sure to monitor the caramel closely while it boils to prevent burning. Stir frequently and adjust the heat as needed to maintain a consistent boil without scorching the sugar.
• If you don’t have a candy thermometer, you can use the iced water test to check the caramel’s readiness. Drizzle a small amount into the water—if it forms a firm but pliable ball, it's ready to be removed from the heat.
• For a fun variation, you can sprinkle sea salt on top of the caramel before it cools for a salted caramel twist.

Tips from well-known chefs

• Ina Garten: For extra flavor, you can use a combination of vanilla and almond extract to give the caramels a subtle nutty taste.
• Gordon Ramsay: Make sure to cut the butter into small cubes before adding it to the caramel. This ensures it melts evenly and gives the caramel a smooth, rich texture.
• Rachael Ray: Try dipping the finished caramels in melted chocolate for a more indulgent treat. You can even top them with crushed nuts or coconut for added texture and flavor.