Chewy Caramels

We had a lot of heavy whipping cream left over after Thanksgiving, so I was searching for recipes to see what I can use it for. After some searching, I found various recipes for caramels, and decided that that’s what I’ll use the cream for.

After some more searching, I settled on this recipe.

These were a hit at work, so I decided to make these as Christmas gifts, both for my ex-coworkers and Steven’s coworkers!

This is a relatively easy recipe.  The only trouble I had (all three times) is setting the heat at the right level to get the temperature to rise at the correct rate.

Chewy Caramels (adapted from Vanilla & Lace)
(makes 96 1.5 in x 0.5 in caramels)
2 cups sugar
2 cups heavy cream
1 cup light corn syrup
1/2 tsp salt
5 Tbsps unsalted butter
1 tsp vanilla extract
1. Butter & line a 9×9 square cake pan with parchment paper, making sure to leave an overhang on all four sides.
2. In a large saucepan over medium heat, combine sugar, heavy cream, corn syrup and salt. Stirring constantly, bring mixture to a boil.
3. Once the mixture boils, keep stirring for an additional minute, making sure that mixture doesn’t boil over.
4. Reduce heat to medium-low and allow to boil for 6 more minutes without stirring.
5. Add butter one tablespoon at a time, stirring after each melts.
6. Allow mixture to boil over medium-low heat until the mixture just hits 250°F (Firm Ball stage) stirring occasionally. This SHOULD take about 30-40 minutes, but due to various stoves, the heat should be adjusted accordingly, but the mixture needs to hit 250°F to set appropriately.
7. Once you’ve hit the right temperature, quickly remove from heat. Stir in the teaspoon of vanilla and pour into your prepared pan, making sure not to scrape the sides of the pan, just let whatever flows out of the saucepan to flow and if it clings, then just leave it.
8. Allow caramel to cool to room temperature on a wire rack (I let mine cool overnight).
9. Using the parchment overhang, remove the cool caramel sheet from the pan and cut into pieces using a sharp buttered knife (I used an unbuttered santouku and it worked).
10. Wrap each piece in waxed paper.


4 thoughts on “Chewy Caramels

  1. Pls send some to Fremont. You know my address. Thank you very much!
    PS – have you thought about adding sea salt to your recipe so it’s “salted caramel”? YUM!

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