Line a 9x9-inch baking pan with parchment paper, extending parchment paper over edges of pan. Lightly coat parchment with nonstick cooking spray; set aside.
Buttery, melt-in-your-mouth caramels are addictive during the holidays, especially when they're homemade. Gather a few kitchen staples and a candy thermometer, and follow our easy steps for candy-making success.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|6 tbsp.||Hy-Vee salted butter|
|1 ¼ c.||Hy-Vee granulated sugar|
|1 c.||Hy-Vee brown sugar, packed|
|2 c.||Hy-Vee heavy whipping cream|
|1 ¼ c.||Hy-Vee light corn syrup|
|1 tsp.||Hy-Vee vanilla extract|
|¼ c.||whole almonds|
|¼ c.||pistachios, shelled and chopped|
|3 pinch(es)||Hy-Vee cayenne pepper|
Things To Grab
- 9x9-inch baking pan
- Parchment paper
- 3-quart heavy saucepan
- Calibrated candy thermometer
Hyvee Culinary Expert TipIf desired, sprinkle almonds, pistachios, and cayenne pepper onto the bottom of the 9x9-inch pan over the parchment paper. The nuts will add an amazing crunch and nutty flavor while the cayenne brings a warm heat.
Place butter in a heavy 3-quart saucepan. Melt butter over low heat. Stir in granulated sugar, brown sugar, cream, and corn syrup. Cook and stir over medium-high heat until just combined; stirring occasionally until mixture comes to boiling.
Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at moderate, steady rate for 45 to 60 minutes or until the thermometer registers 248 degrees (firm-ball stage), stirring occasionally.
Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand 2 hours or until firm.
Lift uncut caramels out of pan. Use a buttered knife to cut into 1x1-1/2-inch pieces. Wrap each piece in waxed paper or plastic wrap. Store at room temperature for up to 2 weeks.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 20mg
- Total Carbohydrates: 17g
- Protein: 0g