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Master the art of homemade caramel making with this classic recipe that produces perfectly chewy, buttery candies. These artisanal-quality caramels balance rich sweetness with a touch of sea salt for an irresistible treat that surpasses anything from the candy store.
The key to flawless caramels lies in precise temperature control and careful timing during the cooking process.
Key Components
- Granulated Sugar: Standard cane sugar preferred
- Light Corn Syrup: Essential for texture control
- Heavy Whipping Cream: Minimum 36% milkfat
- Unsalted Butter: Premium quality, softened
- Sea Salt: Flaked variety for garnish
- Water: Small amount for sugar dissolution
- Pure Vanilla Extract: Genuine, not synthetic
Step-by-Step Method
- 1. Prepare Baking Pan:
- Insert parchment paper in loaf pan with excess hanging over sides. Lightly grease paper. Secure candy thermometer to pan side.
- 2. Begin Sugar Mixture:
- Combine sugar, corn syrup, water in heavy saucepan. Blend once to combine. Heat to boiling point. Cover briefly.
- 3. Monitor Color Change:
- Continue cooking uncovered until mixture shows amber color. Separately, heat cream and butter until melted. Keep mixture warm.
- 4. Combine Ingredients:
- Carefully incorporate warm cream mixture, stirring constantly. Mixture will foam significantly. Continue cooking to precisely 240°F (115°C).
- 5. Complete Process:
- Transfer mixture to prepared pan quickly. Cool briefly, add salt. Allow four hours for complete setting.
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Serving Instructions
Lift caramel block using parchment edges. Slice into uniform pieces with heated, dried knife. Individually wrap pieces in wax paper, twisting ends securely. Arrange wrapped candies in single layer for storage.
Serving Suggestions
Present these luxurious caramels in decorative containers for elegant gifts. Serve alongside espresso, hot cocoa, or afternoon tea service. Combine with chocolate pieces and butter cookies for dessert assortments. Perfect for holiday gift baskets or romantic occasions.
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Storage Guidelines
Keep wrapped caramels at room temperature in sealed container up to fourteen days. Separate layers with parchment paper. For extended storage, refrigerate up to thirty days. Return to room temperature before serving.
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This recipe demonstrates that creating premium caramels at home is achievable through attention to detail and proper technique. The result is professional-quality confections perfect for special occasions or everyday indulgence.
Frequently Asked Questions
- → Why’s a candy thermometer so important?
- The texture depends on hitting the correct temp. Even the tiniest changes can mess up the results.
- → Can I make a double batch at once?
- It’s better to stick with single batches. Larger quantities can make controlling the heat accurately much harder.
- → What’s the best way to keep these fresh?
- Wrap each piece individually and refrigerate them for up to 2 weeks. You can freeze them for a month as well.
- → Why add the cream in small amounts?
- Doing it slowly keeps the mixture from bubbling over and ensures everything blends smoothly.
- → What if I don’t have corn syrup?
- You can swap it for honey or golden syrup. Corn syrup, though, is the most reliable for perfect results.