Love homemade caramels but don't want hundreds of pieces? This small batch homemade caramel recipe is for you! Makes just enough but not too much!
- Line an 1/8 size (10 x 7 x 1 inches) with foil and grease it well with softened butter.
- Put the sugar, corn syrup and cream in a non-stick medium pot.
- Have your candy thermometer, cubed butter and vanilla right there ready to add when it's time.
- Bring the contents of your pot to a boil over medium heat stirring here and there so the sugar incorporates and doesn't burn to the bottom of the pan.
- Once boiling, attach the candy thermometer to the side of the pan. Continue to cook the caramel until it reaches 250 degrees for a softer caramel or to 260 for a firm caramel.
- Continually to stir frequently especially as the caramel gets closer to the desired temperature.
- Once the desired temp is reach remove the pot from the heat and stir in the butter cubes and vanilla.
- Whisk until all the butter is incorporated. This may take a minute or so of stirring.
- Pour the caramel into the prepared pan and allow to cool on the counter top for a few hours.
- Lift the caramel out by the foil and cut into pieces using a sharp knife. It may be helpful to chill your caramel in the fridge just until cold to make the cutting easier.
- Wrap each caramel in a foil candy wrapper.
Keywords: caramel, easy caramel, christmas caramels