Soft Chewy Cream Caramels

Soft Chewy Cream Caramels are a bit time consuming, but will always 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. They are a fabulous shortcut to use in recipes like these Oatmeal Caramel Bars, but can never rival homemade cream caramels.

Despite being wrapped, they are anything but soft and chewy. Once you taste homemade cream caramels, you’ll never want to go back!

These cream caramels melt in your mouth while teasing your palate with their sweet vanilla essence. I’ve made a variety of caramels over the years.

Some use half and half, and others utilize 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.

Tips for Making Homemade Caramels

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.

• Use a good quality candy thermometer for the best results.
• Boil until the candy reaches 247-248 degrees. If you like your caramel slightly firmer, let cook to 250 degrees.

• Use a heavy saucepan, not a cheap, flimsy pan for the more even heating.
• Remember that the boiling sugar mixture is extremely hot and can give you second degree burns if you’re not careful.

• Caramels freeze well. Make these in early December for the holidays. Wrap individually in rectangles of wax paper (they will take decent sized piece), then place in a freezer Ziploc bag and remove excess air. Pop in the freezer and pull out what you need at any time!

When all your friends rave, you’ll be glad you went the extra mile!

More Caramel Recipes You’ll Love:

• Caramel Apple Cupcakes from Mom on Timeout
• Microwave Caramel Sauce
• Salted Caramel Crunch Cookies from The Novice Chef
• Chocolate Caramel Twix Cheesecake
• Easy Chocolate Caramel Pretzel Bites from Crunchy, Creamy, Sweet
• Twix Cookies

You may need these supplies to make the soft chewy cream caramels recipe:

• 8-inch Square Cake Pan
• Sauce Pan
• Non-stick Foil
• Le Creuset Spatula Spoon, Cherry

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Soft Chewy Cream Caramels

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

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Yield 64 1-inch caramels

Ingredients

• 1 cup butter (2 sticks)
• 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 and stir until the sugar is melted.
3. Insert a candy thermometer and continue boiling over medium-low heat until the candy reaches 247-248 degrees. Stir occasionally. If you like your caramel slightly firmer, let cook to 250 degrees. This can take 45 minutes to an hour, so be patient.
4. Remove from the heat, add the vanilla and stir to combine. Pour into prepared pan.
5. Allow caramel to cool, then lift from the 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.

Notes

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

Nutrition Information:

Yield:

32

Serving Size:

2 caramels
Amount Per Serving: Calories: 166 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 32mg Sodium: 53mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 0g Sugar: 17g Sugar Alcohols: 0g Protein: 0g