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Transform simple ingredients into luxurious, buttery caramels that rival any artisanal candy shop. This foolproof recipe creates perfectly chewy caramels with a delicate balance of sweet and salty, proving that homemade candy-making doesn't have to be intimidating.
Through countless batches, I've discovered that success lies in proper temperature control and timing.
Essential Ingredients
- Granulated Sugar: Pure cane sugar works best
- Light Corn Syrup: Prevents crystallization
- Heavy Cream: At least 36% fat content
- Unsalted Butter: High quality, room temperature
- Sea Salt: Flaky type for finishing
- Water: Just enough to moisten sugar
- Vanilla Extract: Pure, not imitation
Detailed Instructions
- 1. Pan Preparation:
- Line loaf pan with parchment, leaving overhang. Oil parchment lightly. Attach candy thermometer to pan without touching bottom.
- 2. Initial Sugar Cooking:
- Mix sugar, corn syrup, and water in heavy pan. Stir once to moisten. Heat until boiling. Cover one minute.
- 3. Temperature Development:
- Cook uncovered until edges turn golden amber. Meanwhile, microwave cream and butter until melted. Keep warm and covered.
- 4. Cream Addition:
- Add warm cream mixture slowly while stirring. Mixture will bubble vigorously. Cook until temperature reaches exactly 240°F (115°C).
- 5. Final Steps:
- Pour into prepared pan immediately. Cool twenty minutes, sprinkle with salt. Let set completely, about four hours total.
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Storage and Serving
Remove caramels from pan using parchment handles. Cut into one-inch pieces using knife warmed in hot water and dried between cuts. For best presentation, wrap individual pieces in wax paper squares, twisting ends to seal. Place wrapped caramels in single layer until ready to serve.
Perfect Pairings
Package these buttery caramels in decorative boxes or mason jars for thoughtful homemade gifts. They pair beautifully with dark coffee, hot chocolate, or afternoon tea. For dessert platters, arrange alongside chocolate truffles and shortbread cookies. Excellent addition to holiday cookie tins or Valentine's Day packages.
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Storage Solutions
Store wrapped caramels in airtight container at room temperature up to two weeks, placing parchment paper between layers to prevent sticking. For longer storage, refrigerate up to one month. Before serving refrigerated caramels, let them come to room temperature for best texture and flavor.
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These homemade caramels prove that candy-making can be accessible and rewarding. Success depends on careful temperature monitoring and patience. Whether given as gifts or enjoyed at home, they deliver professional results that showcase the beauty of handcrafted confections. Perfect for special occasions or whenever you crave something sweet.
Frequently Asked Questions
- → Why do I need a candy thermometer?
- Temperature control is crucial for achieving the right texture - even small variations can affect the final result.
- → Can I double this recipe?
- It's not recommended as it makes temperature control difficult. Better to make multiple batches.
- → How should I store these caramels?
- Wrap individually and store in refrigerator for up to 2 weeks or freeze for up to a month.
- → Why add the cream mixture slowly?
- Adding it gradually prevents the mixture from bubbling over and ensures smooth incorporation.
- → Can I make these without corn syrup?
- Yes, you can substitute with pure honey or golden syrup, though corn syrup gives most reliable results.