Line a 9x9-inch baking pan with parchment paper, extending parchment paper over edges of pan. Lightly coat parchment with nonstick cooking spray; set aside.
Recipe
Primary Media
Description
Buttery, melt-in-your-mouth caramels are addictive during the holidays, especially when they're homemade. Gather a few kitchen staples and a candy thermometer, and follow our easy steps for candy-making success.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
Caramels | ||
Hy-Vee nonstick cooking spray | ||
6 tbsp. Hy-Vee salted butter | ||
1 ¼ c. Hy-Vee granulated sugar | ||
1 c. Hy-Vee brown sugar, packed | ||
2 c. Hy-Vee heavy whipping cream | ||
1 ¼ c. Hy-Vee light corn syrup | ||
1 tsp. Hy-Vee vanilla extract | ||
Optional Toppings | ||
¼ c. whole almonds | ||
¼ c. pistachios, shelled and chopped | ||
3 pinch(es) Hy-Vee cayenne pepper |
Things To Grab
- 9x9-inch baking pan
- Parchment paper
- 3-quart heavy saucepan
- Whisk
- Calibrated candy thermometer
Directions
Hyvee Culinary Expert Tip
If desired, sprinkle almonds, pistachios, and cayenne pepper onto the bottom of the 9x9-inch pan over the parchment paper. The nuts will add an amazing crunch and nutty flavor while the cayenne brings a warm heat.Place butter in a heavy 3-quart saucepan. Melt butter over low heat. Stir in granulated sugar, brown sugar, cream, and corn syrup. Cook and stir over medium-high heat until just combined; stirring occasionally until mixture comes to boiling.
Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at moderate, steady rate for 45 to 60 minutes or until the thermometer registers 248 degrees (firm-ball stage), stirring occasionally.
Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand 2 hours or until firm.
Lift uncut caramels out of pan. Use a buttered knife to cut into 1x1-1/2-inch pieces. Wrap each piece in waxed paper or plastic wrap. Store at room temperature for up to 2 weeks.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 20mg
- Total Carbohydrates: 17g
- Protein: 0g