- Prepare your pan: Line an 8×8-inch baking pan with parchment paper and lightly grease it. This will make removing the caramels easier.
- Combine sugar and honey: In a heavy-bottomed saucepan, combine granulated sugar and honey. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to turn golden brown.
- Add butter: Stir in the salted butter until fully melted and incorporated. Be careful as the mixture will bubble vigorously.
- Add cream: Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again. Continue stirring until smooth.
- Cook to temperature: Use a candy thermometer to cook the caramel to 245–250°F (soft-ball stage). This ensures the perfect chewy texture.
- Add salt: Stir in a pinch of salt to enhance flavor. Adjust to taste if needed.
- Pour and cool: Pour the caramel mixture into the prepared pan and allow it to cool at room temperature for 2–3 hours, or until firm.
- Cut and wrap: Remove caramels from the pan, cut into squares, and wrap individually in wax paper or cellophane to prevent sticking.
Serving and Storage
- Store caramels in an airtight container at room temperature for up to 2 weeks.
- For longer storage, keep them in the refrigerator for up to 1 month. Allow caramels to reach room temperature before serving for the best chew.
- Caramels can also be frozen for up to 3 months. Wrap each piece individually to prevent sticking.
Tips
- Use a candy thermometer: Accuracy in temperature is crucial for chewy caramels.
- Heavy cream is key: Do not substitute with lower-fat milk, as it will affect texture.
- Stir continuously: Prevents burning and ensures smooth caramel.
- Butter variations: If using unsalted butter, add a pinch or two of salt to balance sweetness.
- Flavor variations: Add vanilla extract or a touch of sea salt on top for extra flavor.
Conclusion
Homemade caramels are a simple yet luxurious treat that can be made with just a few quality ingredients. Rich, buttery, and perfectly chewy, these caramels are ideal for gifting or enjoying as a sweet indulgence. With a little attention to temperature and technique, you can create professional-quality caramels in your own kitchen.
FAQ
Q: Can I use corn syrup instead of honey?
A: Yes, light corn syrup works as a substitute, but the flavor will be slightly different.
Q: Can I use unsalted butter?
A: Yes, but add an extra pinch of salt to avoid overly sweet caramels.
Q: Why is heavy cream necessary?
A: Heavy cream has high fat content which ensures smooth, creamy, chewy caramels. Low-fat milk or regular cream will result in a grainy or hard texture.
Q: How do I know when the caramel is ready?
A: Use a candy thermometer to reach 245–250°F (soft-ball stage), which is perfect for chewy caramels.
Q: Can I flavor the caramels?
A: Yes! Add vanilla, sea salt, or even a splash of bourbon for a gourmet twist.