Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Line the Dish: Line an 8×8-inch baking dish with parchment paper, leaving a little overhang so you can easily remove the caramels once they’ve set. Lightly grease the parchment paper with butter or nonstick spray to prevent the caramels from sticking.
Step 2: Melt the Butter
Melt the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir occasionally to ensure the butter melts evenly and doesn’t brown.
Step 3: Add Sugar and Syrup
Add Brown Sugar: Once the butter is melted, stir in the brown sugar, corn syrup, and salt. Stir well until well combined.
Bring to a boil: Let the mixture boil gently over medium heat. Stir constantly to prevent burning.
Step 4: Cook the caramel
Add the cream: Carefully pour in the heavy cream, stirring constantly. The mixture may bubble a little, so be careful.
Boil and monitor: Continue to cook the caramel mixture, stirring constantly, for about 5 to 6 minutes. The mixture should thicken slightly and reach a temperature of 240°F (115°C) on a candy thermometer. This is the soft ball stage, which gives caramels their chewy texture.
Tip: If you don’t have a candy thermometer, you can test the caramel by dropping a teaspoon into a glass of cold water. If it forms a soft, pliable ball, it’s ready.
Step 5: Add Vanilla and Remove from Heat
Add Vanilla: Once the caramel has reached the right temperature, remove it from the heat. Stir in the vanilla extract. If desired, you can also sprinkle a little sea salt for a hint of salted caramel.
Step 6: Pour into Baking Dish
Pour Caramel: Carefully pour the hot caramel mixture into the prepared baking dish. Let it spread evenly. Be careful, as the caramel will be extremely hot.
Set Caramel: Let the caramel cool at room temperature for about 1 hour, or until completely set.
Step 7: Cut and Serve Lift
and Cut: Once the caramels are set and firm, use the overhang of the parchment paper to lift the block of caramel out of the dish. Transfer to a cutting board.
Cut into pieces: Using a sharp knife, cut the caramel into small squares or rectangles.
Wrapping (optional): If you want to give these as a gift, wrap each piece in wax paper or cellophane to keep them fresh and easy to handle.
Tips for Success
Pay attention to temperature: The temperature of the caramel is crucial for the right texture. Don’t skip the candy thermometer or testing method to make sure it’s the perfect consistency.
Stir constantly: Stir the mixture constantly while boiling to prevent burning or browning.
Storage: Store caramels in an airtight container at room temperature for up to 2 weeks. They can also be refrigerated for longer storage, but they may become slightly firmer.
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