Vanilla Cream Caramels
Indulge in the rich, buttery sweetness of Vanilla Cream Caramels, a delightful treat that combines smooth vanilla flavors with a perfect chewy texture. Ideal for gifting or enjoying on special occasions, these caramels are a must-try for any candy lover.
Ingredients
Instructions
- Stir the sugar, Karo syrup, butter, and 1 cup of cream over low heat until the sugar dissolves.
- Cook, stirring constantly, over medium heat to 240°.
- Reduce heat.
- Slowly add the second cup of cream. Increase heat to medium and bring to 245°.
- Pour at once, without scraping, onto a buttered 9 x 13-inch pan or marble slab.
- If desired, scrape the bottom and sides of the pan onto a second buttered pan; this candy will be more brittle, but is still great for eating.
Tips & Substitutions
For a smoother caramel, make sure to stir constantly while cooking to prevent burning. If you prefer a richer flavor, consider substituting half the white sugar with brown sugar. Using a candy thermometer is essential for accuracy; ensure it’s calibrated correctly to avoid under or overcooking the caramel. For a fun twist, try adding a pinch of sea salt to enhance the flavor.
Serving Suggestions
These vanilla cream caramels are perfect as a sweet treat on their own or as a delightful addition to gift baskets. They pair beautifully with coffee or tea for a cozy afternoon break. For a fun dessert platter, serve alongside Meringues or Oven Caramel Corn to create a variety of textures and flavors that everyone will enjoy.
Storage & Reheating
Once cooled, cut the caramels into squares and wrap each piece in wax paper to prevent sticking. Store them in an airtight container at room temperature for up to two weeks. If you need to store them longer, consider refrigeration, but allow them to return to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Cream Caramels contains roughly 247 calories, with 1g protein, 35g carbohydrates, and 12g fat.
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
What can I do if my caramel is too hard?
If your caramel turns out too hard, it's likely cooked too long. To salvage it, you can melt the pieces gently in a saucepan with a splash of cream, stirring until smooth. This will create a softer caramel sauce that can be used as a topping for desserts or as a dip for fruits.
Can I add flavors or extracts to the caramels?
Absolutely! You can infuse your caramels with additional flavors by adding a teaspoon of vanilla extract, almond extract, or even a splash of bourbon just before pouring the mixture into the pan. Be cautious with the amounts to avoid overpowering the vanilla flavor that is central to this recipe.
How do I know when the caramel is done cooking?
The caramel is done when it reaches a temperature of 240° to 245°F on a candy thermometer. At 240°F, the caramel will be soft and chewy, while at 245°F, it will be firmer. If you don't have a thermometer, you can test the caramel by dropping a small amount into cold water; it should form a soft ball that holds its shape.
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).