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Homemade Buttery Caramels - the perfect combination of soft, chewey, and buttery.
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5 from 2 votes

Homemade Buttery Caramels

Homemade Buttery Caramels are the perfect combination of soft, chewey, and buttery. Once you've tasted these homemade caramels, you'll never go back to the store-bought kind again.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Candy
Cuisine: American
Servings: 144 Caramels
Calories: 48kcal

Ingredients

  • 2 cups (14 ounces) granulated sugar
  • 1 cup (7.5 ounces) packed light brown sugar
  • 1 cup corn syrup
  • 2 cups heavy whipping cream
  • 1 cup evaporated milk
  • 1 cup (2 sticks) unsalted butter
  • 1 whole vanilla bean or 1-¼ teaspoons vanilla extract

Instructions

  • Line a 10 x 13-inch pan with sides with parchment paper. Set aside. (Note: may use a pan as small as 9 x 9-inches for a thicker caramel).
  • In a large, heavy pan, combine all ingredients except for the vanilla. Cook over medium heat, stirring occasionally until the mixture reaches 245° F, about one hour.
  • Remove from heat and add the seeds scraped from the vanilla bean, or the vanilla extract. Stir to combine. Pour mixture into prepared pan and let cool completely.
  • When cooled completely, lift the caramel out of pan, and cut into small pieces. Wrap caramel in parchment paper or waxed paper, and store in an airtight container. Yield: 12-dozen pieces.

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 10mg | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg