Gooey Soft Wrapped Vanilla Caramels
Soft, stretchy, rich vanilla caramels. Individually wrapped, or great for using in recipes like Millionaires shortbread or Twix-style bars. This recipe makes a huge batch and freezes well.
Equipment
- 9" x 13" Baking Pan
- Deep, Heavy Saucepan
- Parchment Paper
- Waxed paper
- Candy Thermometer
- Sharp Kitchen Knife or Scissors
Ingredients
- 3 Sticks Butter (1 1/2 cups, softened to room temp)
- 4 Cups Granulated Sugar
- 2 Cups Heavy Cream
- 2 Cups Light Colored Corn Syrup
- 1 1/2 Tbsp Vanilla Extract or Vanilla Powder
Instructions
- Line a 9"x13" baking pan with parchment paper, extending the parchment paper over the sides of the pan.
- In a deep, heavy saucepan or pot, combine the butter, sugar, vanilla, heavy cream and corn syrup. Bring to a boil over medium-high heat, stirring gently to combine.
- Clip a candy thermometer to the side of the pot. Reduce heat to medium and boil at a moderately steady rate for about 35-40 minutes without stirring until the temperature reaches 248°F. Remove from heat.
- Pour mixture into lined baking pan and let stand a room temperature about 3-4 hours or until cool and firm to the touch.
- Lift uncut caramel out of the pan using the edges of the parchment paper and transfer to a cutting board. Using a sharp kitchen knife or kitchen scissors, cut into individual pieces. (use a little butter between cuts if it's too sticky). Wrap with wax or parchment paper and twist the ends to close.
- Caramels will keep at room temperature for a few months if individually wrapped and in an airtight container. Alternatively, freeze for 6 months to a year. These thaw well!