Homemade Soft Caramels
Equipment
- 8x8 inch baking dish
- Parchment paper
- Digital scale (or dry measuring cups, liquid measuring cup, “sticky liquids” measuring cup, and measuring spoons)
- Silicone spatula
- Medium saucepan with a heavy bottom
- Candy Thermometer
- Wire rack
- Wax paper squares
Ingredients
- 1⅓ cup (250g) granulated sugar
- ⅔ cup (180g) sweetened condensed milk
- ½ cup + 3 Tbsp (100g) water
- 1½ tsp (10.5g) vanilla paste (or an equal amount of vanilla extract)
- ⅔ cup (215g) corn syrup
- 7 tbsp (100g) unsalted butter, softened
- ½ tsp (2.5g) salt
Instructions
Preparation Steps
- Place parchment paper on the bottom and sides of your baking dish and leave a small overhang. Spread a small amount of oil (e.g., butter) on the parchment paper to ensure the caramels can be easily removed from the pan.
- Make sure you have all ingredients measured and ready before starting this recipe. Each step needs to happen at the correct moment to make the soft caramels. If you have to stop to measure an ingredient, you might overcook or burn the caramel.
Making the Soft Caramels
- In a medium saucepan, combine the sugar, sweetened condensed milk, and water using a silicone spatula. Bring the mixture to a boil while stirring constantly over medium heat.
- Add the candy thermometer to the side of the saucepan and then pour the corn syrup into the pan. Continue cooking while stirring constantly.
- When the mixture reaches 230°F/110°C, add the butter and continue cooking while stirring.
- When the mixture reaches 243°F/117°C, remove the saucepan from the heat and add the salt and vanilla.
- Pour the caramel mixture into the prepared baking dish, place on a wire rack, and allow to cool to room temperature. Do not be tempted to try the caramel before it cools. It is VERY hot and will burn you.
Why wait until the end to add the vanilla?
- Vanilla extract evaporates and loses some (and sometimes all) of its flavor when heated. By adding it at the end of cooking, you will have a stronger vanilla flavor in the caramel.
Cutting Caramel Squares
- Remove the caramel from the baking dish by gently pulling up on the extra parchment paper handle (i.e., the overhanging parchment paper).
- Using a well-oiled chef knife (use melted butter, vegetable oil, or non-stick cooking spray), cut 12 columns and 8 rows to get 96, ½-inch soft caramel rectangles. The soft caramels will be bite-size pieces at 12x8, but you can adjust the number of rows and columns to make your caramels bigger if desired.
- When cutting the caramels, you can use a ruler, or you can just eyeball it. To get roughly equal pieces, make a vertical cut down the middle of the caramel square. Then, make a vertical cut down the middle of each half. You should now have 4 columns of caramel. Cut each of the 4 columns in thirds to make 12 columns of caramel.
- Rotate the square and cut down the middle of all the columns. Then cut a vertical line down the middle of each half for a total of 4 columns. Lastly, cut each column in half again (i.e., 8 columns).
- Any time your knife begins to stick to the caramel, oil it again so you can get clean cuts. Sticking happens when there isn’t enough oil on the blade. If a lot of caramel is stuck to the knife, wash the knife under hot water (this melts the caramel quickly). Then, run the knife under cold water so it won’t melt the caramel when you return to cutting. Cover the blade in oil and then continue cutting.
- If your pan has straight sides, all the caramel pieces should have straight sides. If your baking dish has rounded edges (like mine), the side pieces will have 1 (or maybe 2) rounded sides. If the rounded edges really bother you, feel free to cut a very thin strip of caramel off every side before cutting the rows and columns.
Wrapping the Soft Caramels
- Cut parchment paper or waxed paper to 3”x4” rectangles. Place the caramel on top of the rectangle (long side of caramel parallel to long side of parchment paper), fold the bottom third of the waxed paper up over the long side of the caramel. Then, fold the top third down over the caramel. Twist the ends of the paper a couple times to seal the candy inside.
Storing Soft Caramels
- Store wrapped caramels in an airtight container at room temperature for up to 2 weeks. You can also store them in a freezer safe bag in the freezer for up to 6 months. Allow the caramels to thaw completely before eating them.
- Avoid storing the caramels without wrappers because the caramel will start to spread and after a few minutes of touching something other than waxed/parchment paper, will start to stick. This includes plates, cutting boards, and storage containers. They will also stick to each other.
Notes
This recipe was adapted from Chocolates and Confections by Peter P. Greweling.