Gwen B.: "The caramels were sweet and salty with a satin sm…" Read More
7Ingredients
270Calories
50Minutes

Werthers step aside, with this recipe for Caramels you can make your own buttery caramel candies at home. Made with a mixture of heavy cream, butter, sugar, and corn syrup, these caramels are flavored with just a splash of vanilla extract and a pinch of salt. Refrigerate the caramel candy in a rectangular pan overnight and sliced with a greased knife the next day. Individually wrap the caramel candies in parchment paper and enjoy their smooth caramel flavor whenever you want!

Ingredients

  • vegetable oil
  • 500 milliliters heavy cream
  • 400 grams superfine sugar
  • 60 grams butter
  • 300 milliliters corn syrup (or molasses)
  • salt
  • 1/2 teaspoon vanilla extract

Directions

  1. Grease a 20 by 35 centimeter baking dish with oil. Line with lightly oiled parchment paper
  2. In a high-sided saucepan, add the heavy cream, sugar, butter, and liquid glucose on high heat. Once it comes to the boil, lower the heat to medium high.
  3. Using a candy thermometer, remove from heat once the temperature reaches 120 degrees Celsius.
  4. Quickly stir in the vanilla and a pinch of salt. Mix well and pour into the baking dish. Smooth out the top and refrigerate overnight.
  5. The next day, turn the pan upside down to release the caramels and peel off the parchment paper. Using a knife lightly greased with a paper towel dipped in oil or butter, cut into 2-centimeter squares and wrap them in parchment paper.
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NutritionView more

270Calories
Sodium4%DV100mg
Fat23%DV15g
Protein2%DV<1g
Carbs12%DV37g

PER SERVING *

Calories270Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat9g45%
Trans Fat0g
Cholesterol50mg17%
Sodium100mg4%
Potassium35mg1%
Protein<1g2%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Gwen B. 26 May 2015
The caramels were sweet and salty with a satin smooth texture. These tasted so much better than those bought from the store. Other recipes I have tried use a cup of brown sugar in place of some of the white. I could not tell a difference in using one over another.