This is my favorite caramel recipe. It’s really easy, inexpensive to make and makes a great gift! I put a spin on these by adding heart shaped sprinkles for Valentine’s Day. How cute!
You will need:
-1/3 cup unsalted butter
-1/2 heavy cream
-3 tablespoons water
-1/4 cup light or regular corn syrup
-1 cup sugar
-9×7 inch baking dish
-decorative sprinkles (if you’re using them)
Lightly oil your baking dish and cut a piece of parchment paper that will fit in the dish and come up the sides by at least one inch. Place paper in the dish, the oil will help the paper stick to the bottom.
Cut butter into 8 pieces and combine with heavy cream in a microwave safe measuring cup or bowl. Heat in the microwave for around 1 minute until the butter has melted. Set aside.
In a small saucepan combine the water, corn syrup and sugar. Try not to splatter sugar up onto the sides of the pan. Gently stir to combine.
Heat over medium heat until the sugar comes to a boil. Cover with a lid for one minute. This adds moisture to the pan and will melt away any sugar that may have stuck to the sides of the pan.
Remove the lid and attach a candy thermometer to the side of the saucepan. Cook sugar until it reaches 320 degrees F. The sugar will take on a light amber color.
As soon as the sugar reaches 320 degrees F, carefully pour about a sixth of the butter cream mixture in and stir using the base of the candy thermometer. Be very careful, the mixture will bubble violently. Once the bubbling decreases, add another sixth of the butter cream mixture and stir. Repeat, adding one sixth of the mixture at a time and stirring until all of the butter cream mixture has been mixed in.
The temperature of the mixture will drop significantly. Continue cooking until the caramel reaches 240-245 degrees F (the hotter it gets, the harder your caramels will become).
Once the mixture reaches your desired temperature, pour the caramel into the parchment paper lined dish and immediately scatter with decorative sprinkles. Let the caramel cool for 3-4 hours.
Once the caramel has cooled completely, cut into 3/4 inch x 3/4 inch squares. Cut 3 1/2 inch x 2 1/2 inch pieces of parchment paper and roll each piece of caramel into a piece of parchment paper and twist at each end. Makes 70-85 caramels.
recipe adapted from inspiredtaste.net