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.
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
Serving: 0gCalories: 48kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 5mgPotassium: 10mgSugar: 6gVitamin A: 92IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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