Description
These Homemade Caramel Bars are rich, creamy, and perfectly chewy sweet treats made from simple ingredients like butter, sugar, cream, and vanilla. Cooked slowly to the perfect temperature and set in a pan, they make an ideal dessert or gift-worthy confection.
Ingredients
Scale
Caramel Ingredients
- 1 cup unsalted butter
- 2 1/2 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, ensuring there’s an overhang on the sides to allow for easy removal of the caramel once set.
- Melt Butter: In a large, heavy-bottomed saucepan, melt the unsalted butter over medium heat until completely melted and smooth.
- Add Sugar Mixture: Stir in the granulated sugar, light corn syrup, and salt to the melted butter, mixing well to combine the ingredients evenly.
- Incorporate Cream: Gradually add the heavy cream to the mixture, stirring as you go to ensure the cream blends smoothly without lumps.
- Boil and Stir: Bring the mixture to a boil over medium heat, stirring frequently to avoid burning and to ensure even cooking.
- Cook to Temperature: Continue cooking and stirring the caramel until it reaches 245°F (118°C) on a candy thermometer, which is the firm-ball stage necessary for chewy caramel bars.
- Remove and Flavor: Once the caramel hits the target temperature, remove the saucepan from heat and stir in the vanilla extract to enhance flavor.
- Pour and Set: Carefully pour the hot caramel mixture into the lined baking pan. Allow it to cool at room temperature for 3 to 4 hours until fully set and firm.
- Cut and Wrap: Use the parchment paper edges to lift the caramel slab out of the pan. Cut into 64 small squares or rectangles and wrap each piece individually in wax paper for easy handling and storage.
Notes
- Use a heavy-bottomed saucepan to prevent the caramel from burning.
- Monitor the temperature closely with a candy thermometer for perfect texture.
- Be cautious when handling hot caramel as it can cause burns.
- Wrap individual pieces in wax paper to prevent sticking and for convenient serving.
- The caramels can be stored at room temperature for up to 2 weeks or refrigerate for longer shelf life.
