Homemade Caramels

By Suzolson

Ingredients

• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 tablespoons light corn syrup
• 2 tablespoon water
• 1/2 teaspoon vanilla

Details

Servings 20
Preparation time 5mins
Cooking time 15mins
Adapted from dessertfortwo.com

Preparation

Step 1

Line a 9 x 5 x 3-inch bread loaf pan with parchment paper, and spray with cooking spray.
In a 2-cup glass measuring cup, add the heavy cream, butter and salt. Microwave in 30 second pulses until melted and steaming. Set aside.
In a 2-quart saucepan (seriously, don't use a smaller one-it boils up), add the sugar, corn syrup and water. Turn the heat to high, and cook without stirring until it reaches between 290-295 degrees.
Turn the heat off.
Slowly stream in the heavy cream mixture, and whisk gently. Turn the heat back to high, and cook without stirring until it reaches 250 degrees.
Turn off the heat, and add the vanilla. Whisk gently to combine.
Immediately pour the mixture into the loaf pan; do not scrape the bottom of the pan.
Let sit for a few hours, or overnight.
Slice into desired shapes and wrap individually in wax paper.