I am excited to share my Homemade Caramel Candy recipe. Combining light corn syrup, water, granulated sugar, heated heavy cream, butter, salt, and vanilla, this recipe yields soft, delectable caramels with a rich burst of flavor. Every bite offers a sweet surprise that captures the essence of decadent homemade treats.

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I recently stumbled upon a recipe that completely changed my view of homemade caramel candy and I just had to share it. Making the BEST Soft Homemade Caramels was not as complicated as I thought.

I started with 1/2 cup light corn syrup, 1/2 cup water and 2 cups granulated sugar, all coming together to form a beautiful base that slowly transformed into a rich, caramelized syrup. I next stirred in 1 cup warmed heavy cream along with 8 tablespoons unsalted butter cut into pieces.

Adding a little extra flavor with just 1/2 teaspoon salt and 1 teaspoon vanilla extract gave it that irresistible kick. I was surprised how smooth and soft the final result turned out, making it one of my favorite homemade caramel recipes ever.

Once you give this a try, its easy to see why its a standout among soft caramels recipes and why i keep coming back for more.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, i love how rich and buttery the caramel tastes—it just feels like a warm hug in every bite. Second, i really enjoy the process of making it; stirring the mix until it all comes together makes me feel like i’m doing a cool little chemistry experiment in my own kitchen. Third, the texture is always perfect. The caramels come out soft yet still firm enough to hold up when i bite into them, which makes them super satisfying. Lastly, i appreciate that the ingredients are simple and something i can always find at home, plus that small hint of vanilla really gives it a cozy, homemade vibe.

Also, these caramels are seriously the best soft homemade caramels ever, kinda like your own little cup of cake. they come out smooth and delicious, and even though the recipe might seem a bit tricky at first, the end result is totally worth it. i mean, who knew candy making could be so fun and absolutely yummy, right?

Ingredients

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Light corn syrup: Simple sweet syrup that provides carbohydrates and enhances chewy texture.
Granulated sugar: Primary sweetener, mostly carbohydrates that gives this treat its signature sweet taste.
Heavy cream: Adds rich creaminess, subtle protein, and perfect smoothness to the caramel.
Unsalted butter: Adds rich flavor and dairy fats for a smooth, melt in mouth texture.
Salt: Balances and enhances the sweet flavors making each bite more complex.
Vanilla extract: Natural flavor booster that delivers a warm aroma and extra depth.
Water: Helps dissolve sugar and evenly combine ingredients into a silky caramel.

Ingredient Quantities

1/2 cup light corn syrup

1/2 cup water

2 cups granulated sugar

1 cup heavy cream (warmed slightly)

8 tablespoons unsalted butter, cut into pieces

1/2 teaspoon salt

1 teaspoon vanilla extract

How to Make this

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1. First, grease a 9×9 inch pan and line it with parchment paper so it’ll be easier to take the caramels out later.

2. In a heavy saucepan, mix the light corn syrup, water, and granulated sugar. Stir it over medium heat until the sugar dissolves completely.

3. Bring the mixture to a boil, then stop stirring. Let it boil until it reaches about 245°F (it should be in the soft-ball stage). Be careful not to overcook it!

4. Once it reaches the right temperature, remove the pan from the heat. Slowly pour in the warmed heavy cream while stirring gently, as the mixture can bubble up a lot.

5. Add the unsalted butter pieces, salt, and vanilla extract to the mix. Stir well until the butter is melted and everything is combined smooth.

6. Keep stirring for another minute or so so the ingredients blend together really well.

7. Immediately pour the hot caramel into your prepared pan. Try to spread it out evenly.

8. Let it cool at room temperature for a few hours until it’s firm but still soft.

9. Once set, use a sharp knife to cut the caramel into squares. A little cool air on the pieces sometimes helps stop them from sticking.

10. Store your caramels in an airtight container. They taste best when they rest a day, so try to wait before you dig in!

Equipment Needed

1. 9×9 inch baking pan (greased and lined with parchment paper)
2. Heavy saucepan
3. Candy thermometer
4. Stirring utensil (like a heat-resistant spatula or spoon)
5. Measuring cups and spoons
6. Sharp knife
7. Airtight container

FAQ

Q: How can I tell when my caramels are done? A: They should reach the soft-ball stage, about 240°F to 245°F. Use a candy thermometer for accurate results because guessing can end in a disaster.

Q: Why do I need to warm the heavy cream? A: Warming the cream helps it blend in smoothly without shocking the mixture, which might cause the caramel to seize up.

Q: Can I make substitutions if i dont have light corn syrup? A: Sure, but keep in mind that it might affect the texture. Using another syrup might work, yet the end result may not be as soft.

Q: How should I store leftover caramels? A: Store them in an airtight container at room temp or in the fridge. if placed cold, let them come to room temperature before enjoying.

Q: What could cause my caramel to turn out grainy? A: Over stirring or not cooking it evenly can cause graininess. Make sure your heat is steady and stir only as needed.

The BEST Soft Homemade Caramels Recipe Substitutions and Variations

If you dont have light corn syrup, try using golden syrup or agave nectar. These work pretty well in caramel recipes.
If heavy cream is out of stock, you can mix 3/4 cup of half-and-half with 1/4 cup melted butter or even try coconut cream for a subtle twist.
For unsalted butter, using salted butter is okay if you reduce the extra salt a bit. It may change the flavor a little, but its a solid swap.
For granulated sugar, while not common, superfine sugar can be used since it dissolves easier, but you might need to adjust the cooking time.

Pro Tips

1. Make sure you use a really accurate candy thermometer when you boil the sugar mix–if the temperature is off by a few degrees, your caramel can end up too soft or too hard. It doesnt take a genius to know that precision really makes a difference.

2. When pouring in the warmed heavy cream, do it slowly and be extra cautious of those bubbles. Trust me, I’ve learned the hard way that a steady hand and gentle stir can keep the mix from splashing everywhere or burning you.

3. Grease and line your pan really well with parchment paper. It might sound obvious, but if the paper isnt set up right, you’ll struggle to get your caramels out without them sticking or breaking apart.

4. If your caramel seems a bit sticky after you cut it, try letting it sit a little longer at room temperature before storing. Sometimes a little extra time makes it easier to handle and even tastier when the flavors meld together.