homemade caramels

• In a large heavy-bottomed saucepan, combine the brown sugar, granulated sugar, corn syrup, and salt. Stir well to combine.
• Place the saucepan over medium heat and stir occasionally until the sugar mixture melts and begins to boil. Once it starts boiling, stop stirring, but you can gently swirl the pan to ensure even heating.

4. Boil the Mixture:

• Let the sugar mixture boil for about 5-7 minutes without stirring. You’ll want to reach a temperature of 245°F (118°C) on a candy thermometer for soft caramels. If you don’t have a thermometer, you can check by dropping a small spoonful of the caramel into cold water — it should form a soft ball that you can press flat between your fingers.

5. Add the Cream Mixture:

• Carefully pour the warm cream and butter mixture into the boiling sugar mixture. Be cautious, as it may bubble up vigorously.
• Stir the mixture constantly until it is smooth and reaches 245°F (118°C) again. This can take 5-10 minutes. Keep an eye on it to avoid burning.

6. Remove from Heat and Add Vanilla:

• Once the caramel reaches the desired temperature, remove the saucepan from the heat. Stir in the vanilla extract.

7. Pour Into the Pan:

• Pour the hot caramel into the prepared baking pan. Tilt the pan gently to spread the caramel evenly. If desired, sprinkle with a pinch of sea salt for a salted caramel flavor.

8. Cool and Set:

• Allow the caramels to cool completely at room temperature for about 2-3 hours. Once set, lift the caramels out of the pan using the parchment paper edges.

9. Cut and Store:

• Use a sharp knife to cut the caramels into small squares. If you want to wrap them individually, cut small squares of wax paper or parchment paper and wrap each caramel.
• Store the caramels in an airtight container at room temperature for up to two weeks. You can also refrigerate them to keep them fresh longer.

Tips:

• Caramel consistency: For firmer caramels, cook them to 250°F (121°C) for a firmer bite, or 235°F (113°C) for a softer chew.
• Add flavor variations: You can add flavored extracts (like almond or hazelnut) or infuse the cream with spices (like cinnamon or vanilla bean) for a unique twist.
• Avoid stirring the sugar mixture while boiling: Stirring can cause the sugar to crystallize, which may result in a grainy texture.

Enjoy your homemade caramels—they’ll be a sweet treat for yourself or as gifts for others!