Caramel
Creamy, rich caramel with a deep vanilla flavor, perfect for satisfying sweet tooth cravings or adding a luscious touch to desserts and treats.
Ingredients
Instructions
- Put sugar, corn syrup, butter, and 1 cup of cream on fire; stir until the mixture boils thoroughly.
- Gradually stir in the remaining cream to maintain the boil.
- Cook until the thermometer reads 260° or reaches the hard ball stage.
- Add vanilla and pour into an 8-inch square pan.
- Cool, then cut and wrap the caramel.
Tips & Substitutions
For a smoother caramel, ensure your butter is fully melted before adding the sugar and corn syrup. You can substitute half of the corn syrup with honey for a unique flavor. If you find your mixture is crystallizing, add a few drops of lemon juice to help prevent this. Use a candy thermometer for best results, as precision is key in achieving the perfect hard ball stage.
Serving Suggestions
Cut the caramel into small squares and wrap them in wax paper for a delightful treat. They pair beautifully with coffee or tea, making them perfect for afternoon snacks. You can also use these caramels as a topping for desserts like ice cream or brownies, or incorporate them into a rich caramel sauce for drizzling over dishes like the Pineapple Upside-Down Gouda Cake.
Storage & Reheating
Store leftover caramel in an airtight container at room temperature for up to two weeks. If you need to reheat, place the caramel in a saucepan over low heat, stirring gently until it softens. Avoid overheating, as this can cause it to become too hard or burn.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel contains roughly 331 calories, with 1g protein, 9g carbohydrates, and 31g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my caramel turn out grainy?
Grainy caramel is often the result of crystallization, which can happen if sugar is stirred too much while cooking. To prevent this, use a wet pastry brush to wash down any sugar crystals on the sides of the pan and avoid stirring once the mixture begins to boil.
Can I use a different type of cream?
Yes, you can substitute heavy cream with half-and-half for a lighter version, but keep in mind that the texture may be less rich. Using a thicker cream will yield a creamier caramel, so adjust accordingly based on your preference.
How can I tell when the caramel is done cooking?
The caramel is done when it reaches the hard ball stage, which is around 260°F. If you don’t have a candy thermometer, drop a small amount into cold water; if it forms a hard ball, it’s ready. Be careful not to overcook, as this will lead to a burnt flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).