Homemade Christmas Caramels
Everyone loves a delicious, chewy homemade caramel! And what better time to whip up a batch than at Christmas time? These are a breeze to make!
Servings: 80 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
Serving: 1caramel | Calories: 55kcal | Potassium: 3.3mg