The season of giving is upon us, and we’ve been thinking about quick, easy ways to show loved ones we care. Whether it’s a housewarming, birthday, Thanksgiving or Christmas — gifting homemade caramel candies is a classic gesture that won’t break the bank.
Candy- making can seem intimidating at first, but our three-step caramel candy recipe below is as easy as it gets — and you likely already have everything you need in your pantry!
- 2 teaspoons Clear Vanilla Extract
- 2 cups heavy cream
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup firmly packed light brown sugar
- 7 tablespoons unsalted butter
- Flaky salt (such as Maldon, for optional garnish)
- 1/2 teaspoon salt
Prepare 13 in. x 9 in. pan with vegetable pan spray. Line with parchment paper, allowing paper to hang over long sides of pan like a sling. Spray again with pan spray.
In large saucepan, combine cream, granulated sugar, corn syrup, brown sugar and butter. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 248°F on a candy thermometer. Remove from heat and immediately stir in vanilla and salt. Quickly pour into prepared pan and sprinkle with flaky sea salt (if using).
Let caramels cool completely before removing from pan. To make cutting easier, refrigerate caramels at least 2 hours before cutting and spray knife with vegetable pan spray. Cut caramels into 1/2 in. x 2 in. pieces and wrap in waxed paper. Caramels may be stored at room temperature for 5 days or in the refrigerator up to 2 weeks.
Are you sweet on caramel candy? Let us know if you made these salted caramel candies or have a favorite holiday candy recipe of your own! Comment below or show us on Instagram by tagging us @WiltonCakes.
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