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!
Keyword candy, Christmas
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
2 ¼cupsgranulated sugar
1 ¼cupslight corn syrup
Grease a 9x13 baking sheet pan well with vegetable oil. Line pan with parchment paper and grease paper as well. Set aside.
In a 4-quart heavy-bottomed saucepan, bring cream, sugar, butter, and corn syrup to a boil. Continue to boil until 248°F is reached on a candy or thermometer. Swirl pan every so often to evenly heat.
When the temperature reaches 248°F, remove from heat and stir in salt and vanilla. Immediately pour into prepared pan.
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 1 cup toasted and chopped pecans over hot caramel. Let cool. Drizzle over ½ cup melted semi-sweet chocolate. Let chocolate cool before cutting.
For salted caramels
Let caramels cool 30 minutes then sprinkle 3-4 tablespoons flaky sea salt over caramels. Finish cooling and cut.