Chewy caramels
Indulge in the delightful taste of homemade chewy caramels with this simple, 5-ingredient recipe. Perfectly balanced with sugar, creamy butter, rich heavy whipping cream, sweet honey, and a hint of vanilla, these caramels are a melt-in-your-mouth treat. Enjoy the perfect blend of flavors in every bite!
- 07 Apr 2024
- Cook time 25 min
- Prep time 245 min
- 6 Servings
- 5 Ingredients
Chewy caramels are a delightful treat that can satisfy any sweet tooth. This recipe is simple yet results in creamy, melt-in-your-mouth caramels that are perfect for any occasion. With basic ingredients like sugar, heavy whipping cream, butter, honey, and vanilla extract, you can create a batch of these delectable candies in no time.
Ingredients:
Instructions:
- Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper with cooking spray or a small amount of butter.
- In a medium, heavy-bottomed saucepan, combine the sugar, heavy whipping cream, butter, and honey. Stir the mixture together until all the ingredients are well combined.
- Place the saucepan over medium heat. Continue to stir the mixture constantly until the butter melts and the sugar dissolves completely.
- Once the mixture comes to a boil, attach a candy thermometer to the side of the saucepan. Ensure the bulb of the thermometer is submerged in the caramel mixture but not touching the bottom of the pan.
- Without stirring, allow the mixture to cook until it reaches 245°F (118°C). This will typically take about 10-15 minutes. Keep a close eye on it to make sure it doesn't burn.
- Once the caramel reaches the desired temperature, immediately remove the saucepan from the heat.
- Carefully stir in the vanilla extract. Be cautious as the mixture may bubble up slightly.
- Pour the hot caramel mixture into the prepared baking pan. Use a spatula to spread it evenly and smooth out the top.
- Allow the caramel to cool at room temperature for about 1-2 hours, or until it is completely set. For faster cooling, you can place the pan in the refrigerator.
- Once the caramel is set, lift it out of the pan using the overhanging parchment paper.
- Place the caramel block on a cutting board and use a sharp knife to cut it into small squares or rectangles, as desired. You may find it easier to cut the caramels if you lightly grease the knife blade.
- If you prefer, wrap each caramel individually in wax paper or cellophane to prevent them from sticking together. Store the caramels in an airtight container at room temperature.
Tips:
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- Stir the mixture constantly to avoid sticking and burning on the bottom of the pan.
- A candy thermometer is essential for achieving the right texture. Aim to reach the 'firm ball' stage, around 245°F (118°C).
- Prepare your baking pan by lining it with parchment paper or greasing it well to ensure easy removal of the caramels.
- Let the caramel mixture cool completely before cutting it into pieces to avoid sticking and uneven cuts.
By following these straightforward steps and useful tips, you can create delicious, chewy caramels that will impress your friends and family. The rich, buttery flavor combined with the perfect chewy texture makes these caramels a go-to treat for any sweet lover. Enjoy your homemade chewy caramels!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 1.18g | 1% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 0.02g | 0% |
| Sugar 50g | 48% |
| Fat | |
| Fat 20g | 24% |
| Saturated 12g | 41% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 210ug | 24% |
| Choline 8mg | 1% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.04mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 2.11ug | 1% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 0.28mg | 0% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 1.75ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.10mg | 1% |
| Magnesium, Mg 3.05mg | 1% |
| Phosphorus, P 24mg | 2% |
| Potassium, K 44mg | 1% |
| Selenium, Se 1.46ug | 3% |
| Sodium, Na 12mg | 1% |
| Zinc, Zn 0.12mg | 1% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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