Once a year I make caramels. This year they were so popular, I had to make a 2nd batch. When I lived in San Francisco back in the late 90s, I actually made a living making caramels. All kinds – vanilla, nutty, chocolaty, licoricy and salty. Yummy days.
Note: It’s a lot of sugar and quite an exception, but hey it’s christmas time!
This recipe requires a candy thermometer
- 2 1/2 cups / 560 gr sugar
- 1 1/2 cups / 3,5 dl heavy cream
- 1/2 cup / 1,5 dl sweetened condensed milk
- 3/4 cup / 1,75 dl light syrup
- 4 oz / 110 gr butter, cut in cubes
- 1/2 tsp salt
- 1 tsp vanilla extract
- Coat a 9 x 13 inch baking pan with parchment paper.
- In a medium size saucepan combine sugar, syrup, sweetened condensed milk and cream and bring to a boil over high heat until the temperature reaches 233F/111C stirring occasionally. This takes about 10 minutes.
- Add butter and salt stirring constantly until the temperature reaches 244F/118C. Another 7 minutes.
- Remove from the heat and add vanilla extract. Distribute the vanilla well and pour into the prepared pan.
- Let cool at room temperature over night.
- Lift parchment paper and transfer the caramels to a cutting board.
- Using a sharp knife cut the firm caramel into squares and wrap in waxed paper or parchment paper. Store at room temperature.
Homemade vanilla caramels make a great gift. Merry Christmas!