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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 tablespoons unsalted butter
- 1 ¼ cups light corn syrup
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Optional toppings
- 1 cup pecans toasted and chopped
- ½ cup semi-sweet chocolate
- 3-4 tablespoons 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 tablespoons 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 teaspoon kosher salt, 1 teaspoon 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 the 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 the salted caramels: Let the caramels cool for 30 minutes, then sprinkle the flaky sea salt over the caramels. Finish cooling, then cut.3-4 tablespoons 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 🎄