Hey you all,
Christmas is almost around the corner and one thing I love to make for Christmas is homemade caramels and other sweet treats, like these sugar-coated almonds you see on the picture below. You can find the recipe →here.

These creamy caramels are so good, I love making caramels the old fashioned way with lots of heavy creams, butter, sugar, and real vanilla, I use one vanilla pod/seeds for this recipe but after all, it´s the holidays so let’s make it a bit more exclusive.

For this recipe, you do need a sugar thermometer, enjoy!

Creamy caramels 

  • 2/3 cup + 1 tablespoon (160 gram) unsalted butter
  • 1 3/4 cup (400 ml ) heavy cream
  • 1 teaspoon sea salt
  • Seeds from 1 vanilla bean 
  • 1 cup  ( 340 gram) glucose or light corn syrup or white syrup
  • 2 1/4 cups (500 gram ) granulated sugar
  • Sea salt to drizzle on top.

 

 

Direction; 

  • Grease and paper line a baking pan ( 30x 40 cm )and set aside for now.
  • In a large saucepan add heavy cream, butter, salt and seeds from one vanilla bean ( Add the split vanilla bean in the saucepan as well)
  • Heat over low heat until the butter melts, When the butter is melted keep the heat on low, but keep an eye on it.
  • Place the sugar and glucose ( or light corn syrup) in a large saucepan over medium-high heat. ( do not stir but keep an eye on it at all times)
  • At first, you will see small bubbles around the edge of the pan, then it will turn into a beautiful caramel color, As soon as you see it turns into a  caramel color you can stir at times, just to prevent it from burning! 
  • It´s best to use a candy thermometer and let the sugar syrup reach 338 F° ( 170 C°) or until you have a beautiful golden caramel color.
  • Turn the saucepan with the cream- butter mixture on medium heat, and slowly pour the hot sugar syrup into the warm cream mixture while whisking!
  • The mixture will bubble up and triple in size, so be careful.
  • Continue to stir until the caramel reaches 255 F° ( 124 C°)
  • Turn off the heat, remove the vanilla bean pods, and immediately pour the caramel into the prepared pan.
  • Cool for 15 minutes, then drizzled the top with some sea salt, and cool the pan completely.
  • Refrigerate the caramels  4-5 hours.
  •  Cut the caramels and wrap in wax or baking paper and twist the ends closed!
  • Wrapped caramels will keep at room temperature for about 2 weeks, but I prefer keeping these in the fridge!
  • This recipe makes around 50-60 pieces.
  • Enjoy

Merry Christmas to you all, I hope you all have someone to spend the holiday with.

Step by step pictures;

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2 Comments

  1. Hi dear
    Wonderfull as always ♡
    One question;can it be that good without any syrup and thermometer ;(
    Lot s of kisses ♡

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