Description
Delight in these rich and creamy soft caramel candies made from a blend of heavy cream, sugars, and vanilla, with a buttery finish and a sprinkle of coarse sea salt for a perfect balance of sweet and salty flavors.
Ingredients
Scale
Caramel Base
- 1 and 1/2 cups (355ml) heavy cream
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) light corn syrup
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1/2 of a vanilla bean
- 1 Tablespoon (14g) unsalted butter, softened (plus more for lightly buttering the pan)
- Coarse sea salt for topping (optional)
Instructions
- Prepare the pan: Line an 8-inch square baking pan with aluminum foil, ensuring enough overhang to lift out the caramel later. Lightly grease the foil with softened butter to prevent sticking.
- Combine ingredients: In a 3-quart heavy-duty saucepan over medium heat, combine the heavy cream, granulated sugar, brown sugar, and corn syrup. Stir constantly with a wooden spoon as the sugars dissolve and the mixture thickens and becomes cloudy.
- Boil and monitor temperature: Once the mixture reaches a boil, use a water-moistened pastry brush to wash down any sugar crystals from the pan sides. Attach a candy thermometer, ensuring it doesn’t touch the bottom. Cook without stirring until the temperature reaches 245°F (118°C).
- Finish the caramel: Immediately remove the pan from heat and carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. The mixture will bubble vigorously, so stir cautiously.
- Set the caramel: Pour the hot caramel into the prepared pan and sprinkle with coarse sea salt if desired. Leave uncovered at room temperature to cool and set for 4 hours or overnight.
- Cut and wrap: Once set, lift the caramel out using the foil overhang. Peel away the foil and cut the caramel into rectangles or squares using a sharp knife. Wrap individually in candy wrappers if desired.
Notes
- Use a heavy-duty saucepan for even heat distribution to prevent burning.
- Do not stir once the mixture reaches boiling to avoid crystallization except for washing down the sides.
- Coarse sea salt on top adds a crunch and balances sweetness but can be omitted.
- Store caramel candies in an airtight container at room temperature for up to two weeks.
- For easier cutting, refrigerate the caramel for a short time before slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: soft caramel candies, homemade caramel, candy recipe, vanilla caramel, salted caramel, creamy caramel candy
