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I don’t think Christmas could happen without caramels. Well, at least not at my farm! I don’t mean a caramel sauce or a hard caramel candy, but instead those soft, chewy, melt-in-your-mouth caramels; the ones I really think you can only truly understand if they’re homemade. Growing up, I seemed to always know who made the “good” caramels, and I knew someday that I had to make them as well. As with many homemade candies, I think people are scared of caramels. But honestly, a thermometer makes the work easy and pretty much stress-free! Soon you can be “the one” with the good caramels!
This recipe makes one 9 x 13-inch pan, but I also explain how to vary the recipe to make unique caramels!
More Christmas Candy
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Homemade Christmas Caramels
Ingredients
- 2 cups heavy cream
- 2 ¼ cups granulated sugar
- 6 tbsp unsalted butter
- 1 ¼ cups light corn syrup
- ½ tsp kosher salt
- 1 tsp vanilla extract
Optional toppings
- 1 cup pecans toasted and chopped
- ½ cup semi-sweet chocolate
- 3-4 tbsp flaky sea salt
Instructions
- Grease a 9 x 13-inch baking sheet pan well with vegetable oil. Line the pan with parchment paper and grease paper as well. Set aside.
- In a 4-quart heavy-bottomed saucepan, bring heavy cream, sugar, butter, and corn syrup to a boil. Continue to boil until 248°F is reached on a candy or thermometer. Swirl the pan every so often to heat evenly.2 cups heavy cream, 2 ¼ cups granulated sugar, 6 tbsp unsalted butter, 1 ¼ cups light corn syrup
- When the temperature reaches 248°F, remove from heat and stir in salt and vanilla extract. Immediately pour into prepared pan.½ tsp kosher salt, 1 tsp vanilla extract
- Cool 6-8 hours or up to 24 hours to allow caramel to set up.
- Use parchment sling to remove caramels from pan. Remove caramels from parchment and cut with a large sharp knife. The caramels are slightly sticky, so to keep the shape and keep from sticking to each other, individually wrap in parchment papers or wax paper.
For turtle caramels
- Sprinkle the pecans over hot caramel. Let cool. Drizzle over the melted semi-sweet chocolate. Let the chocolate cool before cutting.1 cup pecans, ½ cup semi-sweet chocolate
For salted caramels
- Let the caramels cool for 30 minutes, then sprinkle the flaky sea salt over the caramels. Finish cooling and cut.3-4 tbsp flaky sea salt
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I love these carmels. It has taken me a few tries go get them just right but they are deljcious. Thanks for the recipe and your confidence we could make these.
Kaleb, Can I use this recipe for covering marshmallows if I use it hot?-I want it chewy around the marshmallow. I didn’t think a caramel sauce because it won’t harden enough. Thank You.
What temperature do you keep the oven on while waiting for the caramel to hit 248 degrees? I feel like it took a while then overshot quickly and now my caramels are impossible to cut 🙁
Could you put a general time range that one should wait and mistakes to avoid?
Hello! I cook these over medium-low to medium. Lower and slower I find is better for even heating. It can take a while when candy making to get to the correct temperature. What happens is excess water need to evaporate in order for the temperature to raise, this takes 12-15 minutes sometimes for these caramels.
Made you toffee to share it was quick easy and delicious
I am making your carmel now just for us. Enjoy your u tube channel. Have a Happy New Year.
Karen
Going to try to make your caramel tomorrow! I am so excited! You make it look so easy ! Love your videos! Merry Christmas 🎄