Vanilla Cream Caramels Recipe Easy Homemade Treat Recipe

Introduction

Vanilla Cream Caramels are a delightful homemade treat with a rich, buttery texture and a smooth vanilla flavor. These soft caramels are surprisingly easy to make and perfect for sharing or savoring on your own.

Ingredients

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) light corn syrup
• 1/2 cup (115g) unsalted butter
• 1 cup (240ml) heavy cream
• 2 teaspoons pure vanilla extract
• Pinch of salt

Instructions

1. Step 1: Prepare your baking dish by lining it with parchment paper, leaving a bit of overhang for easy removal. Lightly grease the parchment with butter.
2. Step 2: In a medium saucepan, combine the granulated sugar, light corn syrup, and unsalted butter.
3. Step 3: Heat over medium heat, stirring constantly, until the butter melts and the mixture begins to bubble.
4. Step 4: Carefully add the heavy cream slowly, stirring continuously to prevent splattering. Bring the mixture to a gentle boil.
5. Step 5: Cook the caramel, stirring frequently, until it turns a rich golden brown. If using a candy thermometer, aim for 240°F (115°C), the soft ball stage.
6. Step 6: Remove the pan from heat and stir in the vanilla extract and a pinch of salt.
7. Step 7: Pour the caramel into the prepared baking dish, spreading it evenly with a spatula.
8. Step 8: Let the caramel cool completely at room temperature for about 4 hours, or chill in the refrigerator for 1-2 hours to speed up setting.
9. Step 9: Once set, lift the caramel out of the pan using the parchment overhang and cut into squares or rectangles with a sharp knife.
10. Step 10: Wrap each caramel in wax paper for storage or serve immediately.

Tips & Variations

• If your caramel is too hard, try cooking it for less time next batch; if too soft, refrigerate longer before cutting.
• For a twist, sprinkle a little sea salt on top before the caramel sets for salted caramel flavor.
• You can substitute light corn syrup with golden syrup or honey for a different sweetness profile.

Storage

Store wrapped caramels in an airtight container at room temperature for up to 2 weeks. If they become too soft, place them in the refrigerator briefly before serving to firm them up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my caramels turn out too hard?

Cooking the caramel past the soft ball stage causes it to harden. Try removing it from heat earlier, around 240°F (115°C), for a softer texture.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added pinch of salt to prevent the caramels from becoming too salty.

Vanilla Cream Caramels Recipe Easy Homemade Treat Recipe

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4.7 from 129 reviews

Delight in these smooth, rich Vanilla Cream Caramels made from simple ingredients like sugar, butter, and heavy cream. Perfectly creamy and infused with pure vanilla, these homemade treats are a classic candy that melt in your mouth. With easy stovetop preparation and simple steps, you can craft these luscious caramels in just a few hours, ideal for gifting or satisfying your sweet cravings.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes
• Yield: About 40 small caramels (1-inch squares) 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

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Caramel Base

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) light corn syrup
• 1/2 cup (115g) unsalted butter
• 1 cup (240ml) heavy cream
• 2 teaspoons pure vanilla extract
• Pinch of salt
• Butter for greasing parchment paper
• Parchment paper to line baking dish

Instructions

1. Prepare Baking Dish: Line a baking dish with parchment paper, leaving a bit of overhang for easy removal later. Lightly grease the parchment with butter to ensure the caramel doesn’t stick.
2. Combine Ingredients: In a medium saucepan, combine granulated sugar, light corn syrup, and unsalted butter. Heat over medium heat, stirring constantly until the butter melts and the mixture starts to bubble.
3. Add Cream Carefully: Slowly pour in the heavy cream while stirring continuously to prevent splattering. Bring the mixture to a gentle boil.
4. Cook to Temperature: Continue cooking the caramel, stirring frequently, until it turns a rich golden-brown color. Use a candy thermometer and watch for the ‘soft ball’ stage at 240°F (115°C) for perfect texture.
5. Remove from Heat and Flavor: Take the saucepan off the heat, then stir in the pure vanilla extract and a pinch of salt to enhance the flavor.
6. Pour and Set: Pour the hot caramel mixture into the prepared baking dish and spread it evenly using a spatula. Allow it to cool completely at room temperature for about 4 hours, or refrigerate for 1-2 hours to speed up the setting process.
7. Cut and Store: Once set, lift the caramel out by the parchment edges and cut into squares or rectangles with a sharp knife. Wrap each piece in wax paper to store or serve immediately for a fresh treat.

Notes

• If the caramel is too hard, it may have cooked for too long. Try removing it from heat a bit earlier next time.
• If the caramel is too soft, refrigerate it longer before cutting to help it firm up.
• Use a candy thermometer for best results in hitting the perfect soft ball stage temperature.
• Be careful when adding cream to the hot sugar mixture to avoid splattering and burns.
• Store wrapped caramels in an airtight container to keep them fresh and prevent sticking.

Keywords: Vanilla cream caramels, homemade caramel recipe, easy caramel candy, stovetop caramel, soft caramels, candy recipe