Ingredients
Basic Caramel
- 1 cup unsalted butter, plus more for buttering the pan
- 1½ cups heavy cream
- 1½ cups corn syrup
- 2 cups granulated sugar
- 4 ounces unsweetened chocolate baking bar, roughly chopped
Flavor & Finishing
- 2 teaspoons pure vanilla extract
- 1½ cups chopped roasted & salted nuts, optional
Instructions
- Prepare the Pan: Generously butter a 9″ x 13″ pan to ensure the caramels don’t stick, then set the pan aside for later use.
- Combine and Heat: In a heavy-bottomed, medium-sized saucepan over medium to medium-high heat, stir together the butter, heavy cream, corn syrup, granulated sugar, and chopped chocolate. Continue stirring until everything is fully melted and combined.
- Add Thermometer and Cook: Place a candy or kitchen thermometer into the saucepan. Stir gently and constantly with a spatula or wooden spoon as the mixture heats.
- Reach Soft-Ball Stage: Continue stirring until the mixture just reaches 240°F (the soft-ball stage). This ensures the caramels will set with a chewy but soft texture. Immediately remove the saucepan from heat once this temperature is reached.
- Flavor & Finish: With the saucepan off the heat, stir in the vanilla extract. If you’d like to add chopped roasted and salted nuts, fold them in now for extra crunch and flavor.
- Pour and Cool: Carefully pour the hot caramel mixture into the prepared pan. Allow it to cool at room temperature until fully set.
- Cut into Pieces: Once completely cool, use a long, sharp (non-serrated) knife to cut the caramel into your preferred shapes (traditionally 0.75″ x 1.75″ pieces or 1″ x 1″ squares). Wipe the knife clean between cuts for neat edges.
Notes
- This recipe is passed down from Grandma Klein, originating with her dad’s sister, Victoria Sand.
- Use a heavy-bottomed saucepan to prevent scorching.
- Precision with the thermometer is crucial for achieving the perfect caramel texture.
- Butter the pan generously to make removing caramels easier.
- Optional nuts add a wonderful crunch, but the caramels are delicious without them, too.
- Store caramels in an airtight container at room temperature for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 78
- Sugar: 8g
- Sodium: 12mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 9g
- Protein: 1g
- Cholesterol: 9mg
