Classic Caramels

Recipe

Dessert
Classic Caramels

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User Rating

5 out of 5 stars
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11 ratings

Recipe Data

48
Servings
5min
Prep
3hr15min
Total

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    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 48
    QuantityIngredientAdd
    Caramels
    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
    Optional Toppings
    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
    • Whisk
    • Calibrated candy thermometer

    Directions

    1. 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.

      Hyvee Culinary Expert Tip
      If 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.
      Hy-Vee Seasons Magazine
    2. 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.

    3. 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.

    4. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand 2 hours or until firm.

    5. 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.

    Nutrition facts

    Servings

    100 Calories per serving
    1 caramel

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 10mg
    • Sodium: 20mg
    • Total Carbohydrates: 17g
    • Protein: 0g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 0%
    0%
    Calcium 0%

    Recipe Source:

    Seasons December 2017