Description
A buttery, soft caramel recipe that’s friendly for beginners and satisfying for seasoned candy makers.
Ingredients
Scale
- 1 cup unsalted butter, cut into pieces
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 tablespoon light corn syrup or 2 teaspoons honey (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt, plus more for sprinkling
Instructions
- Line an 8 inch square pan with parchment and lightly butter the parchment. Set aside.
- In a medium heavy pot, combine butter, sugar, cream, and corn syrup if using. Cook over medium heat, stirring until the butter melts and the mixture begins to bubble.
- Clip a candy thermometer to the pot. Continue cooking, stirring occasionally, until the mixture reaches 240 to 245 degrees F. Aim for 242 degrees for a softer chew.
- Remove from heat. Stir in vanilla and salt. Carefully pour the caramel into the prepared pan. Do not scrape the bottom of the pot.
- Let cool at room temperature until set, about 2 to 3 hours. Sprinkle with a pinch of flaky salt if you like.
- Lift the slab out using the parchment. Cut into squares with a buttered sharp knife or bench scraper.
- Wrap each piece in small squares of wax paper or parchment. Store airtight at room temp for up to 2 weeks or refrigerate for longer.
Notes
If your caramel seems too soft, it likely cooked a little under the target temperature. Next time, go to 244 degrees. If it seems too firm, slice it thinner and adjust the cooking temperature accordingly. Patience and steady heat are key.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 100
- Sugar: 14g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg