This post may contain Amazon or other affiliate links. Read my disclosure policy.
A basic and versatile caramel recipe. Can be used as sauce, on apples, in chocolates, or as just salted caramel pieces.
The difference in hardness is in the cook time and temperature. I don’t have a candy thermometer, so i always rely on the old timey ball stage method. For caramel pieces you cook till hard ball stage. Which means when you drop a bit in ice water, it forms a ball that is firm yet a bit yielding if squeezed.
If you wanted to make a sauce then you’d want thread stage. When making chocolate filling, soft ball would be a good choice.
This caramel is great on its own or when sprinkled with sea salt flakes.
Caramel
Ingredients
- 1 cup sugar
- ⅓ cup water
- 4 tbsp butter
- ¾ cup heavy whipping cream
- ½ tsp vanilla
- ¼ cup corn syrup
Instructions
- Line 8 x 8 pan with greased parchment or wax paper. For thicker caramels you can use a loaf pan.
- Cook water, corn syrup and sugar in sauce pan. Stir before heating. Turn on medium high heat.
- Do not stir. Boil till golden brown on edges.
- Take off heat and slowly add cream, butter and vanilla. Stir well.
- Put back on medium heat and cook till firm ball stage or 245. Stir often.
- Take off heat and pour into prepared pan.
- Let cool 2 hours to harden. To speed up put in fridge.
- Cut into squares with a chef’s knife or pizza cutter.
- Wrap pieces in wax paper and store in the fridge.
