Soft Chewy Cream Caramels

Soft Chewy Cream Caramels are a bit time consuming, but will get rave reviews!  For holiday gifts or your own consumption, they are a spectacular homemade candy!

Soft Chewy Homemade Cream Caramels

If you’re a baker, you’ve probably come across a recipe that calls for a bag of store bought caramels. Despite being wrapped, they are anything but soft and chewy. Once you taste a homemade cream caramel, you’ll never want to go back! These candies melt in your mouth while teasing your palate with their sweet vanilla essence. I’ve made a variety of caramels over the years. Some with half and half, cream or even evaporated milk. The sweeteners have ranged from white sugar to brown sugar, but all include some corn syrup which is needed to inhibit crystallization. I’m leaning towards declaring these as my favorites.

Patience is Required

I make both caramels and toffee for the holidays. From year to year, I subconsciously block out the tediousness of candy making. I’d estimate it took nearly an hour to get the liquid caramel mixture up to the proper temperature. You can’t walk away or you risk scorching your caramel. Don’t answer the phone, or you may end up tossing the mixture. I turn on the TV, stand and stir, while watching the candy thermometer very slowly approach the firm ball stage. But when all your friends rave, you’ll be glad you went the extra mile!

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Soft Chewy Cream Caramels

Serves 64 1-inch caramels     adjust servings

Prep Time 5 mins

Cook Time 1 hour

Total Time 1 hr 5 mins

Buttery homemade caramel candies that will outshine any grocery store version!

Ingredients

• 1 cup (2 sticks), butter
• 2 cups sugar
• 2 cups heavy cream
• 1/2 cup light corn syrup
• 2 teaspoons vanilla

Instructions

1. Line an 8x8 pan with non-stick foil. Set aside.
2. Melt the butter in a heavy saucepan. Stir in the sugar, cream and corn syrup. Mix and bring to a gentle boil
3. Insert a candy thermometer and continue boiling until the candy reaches 247-248 degrees. If you like your caramel slightly firmer, let cook to 250 degrees. This can take 45 minutes to an hour, so be patient.
4. Add the vanilla and stir to combine. Pour into prepared pan.
5. Allow to cool, then lift caramel from pan using the foil as a sling. Place on a cutting board and slice into 1-inch squares. Wrap in wax paper.
6. These freeze well.

by Liz Berg

Recipe Notes

Be very cautious as the boiling caramel is extremely hot and can burn your skin.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 83kcal Calories from fat 51
% Daily Value
Total Fat 6g	9%
Saturated Fat 4g	20%
Transfat 0g
Cholesterol 18mg	6%
Sodium 5mg	0%
Carbohydrate 9g	3%
Sugars 9g
Protein 0g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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