I started making caramel last year. Each batch makes about 120 pieces, and I ended up making 3 batches. Needless to say, it went over well. As with the peanut brittle, caramel is so much easier to make with a candy thermometer. The magic number this time is 248 degrees F, or when sugar reaches the firm ball stage. Any higher and it gets too hard, any lower and it will be too soft and won’t set correctly.
Start by oiling a 9 by 13 inch rimmed baking sheet. Line with parchment, leaving at least a 2 inch overhang on the long sides. Also brush the top of the parchment paper with oil. Set aside.
In a large pot combine 2 cups heavy cream, 2 1/4 cups sugar, 6 tbsp unsalted butter, and 1 1/4 cups light corn syrup.
Place over medium-high heat and cook while stirring until the sugar dissolves. As it cooks it starts to become translucent.
It will start to bubble and turn back to opaque. Continue stirring every so often so it doesn’t burn to the bottom.
As it boils it will begin to expand, which is why you wanted a large pot.
It will then begin to thicken and reduce in size.
It’s almost to the correct temperature, so watch it carefully and keep stirring. As you can see, it’s reduced quite a bit.
Once it reaches the correct temperature, turn off the heat and quickly stir in 1 1/2 tsp of vanilla and 1 tsp of salt.
Pour into your oiled pan. Let sit for at least 8 hours or up to 24 hours. You want it to set completely.
This is what it looks like when it is set. I moved the pan around so it got kinda wrinkly, but you won’t be able to tell when it’s cut.
Transfer it to a cutting board, and start cutting. I like to cut off 3 strips at a time.
Then chop it up into bite sized pieces. I wrap these using small metal candy wrappers.
Voila, homemade caramel!
makes about 120 pieces
- vegetable oil
- 2 cups heavy cream
- 2 1/4 cups sugar
- 6 tbsp unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1 tsp sea salt
- 1 1/2 tsp pure vanilla extract
- Lightly oil a 9 by 13 inch rimmed baking sheet. Line with parchment, leaving at least 2 inch overhang on long sides. Lightly brush parchment with oil.
- Bring cream, sugar, butter, and corn syrup to a boil in a large pot over medium high heat, stirring until sugar dissolves.
- Cook stirring occasionally, until caramel reaches 248 degrees F.
- Turn off heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day, until set.
- Lift out of baking sheet, and onto a large cutting board. Cut into bite-sized pieces and wrap with candy wrappers.