Small Batch Homemade Caramels Recipe

5 from 7 votes

It's that candy-making time of year, and everybody loves caramels, but you don't always want a million pieces! This small batch recipe makes enough chewy homemade caramels for you to enjoy a little and share a little but not have more than you know what to do with.

Prep Time5

Cook Time30

Total Time35

Course: Candy

Cuisine: American

Keyword: chewy caramels, homemade caramels, how to make caramels, small batch caramels

Servings: serving

Calories: 43kcal

Author: Mindee

Cost: 15

Ingredients

1 Cup Sugar
½ Cup Corn Syrup
1 Cup Heavy Cream
½ Cup Butter cubed
1 teaspoon Vanilla

You will also need:

½-1 Tbs softened butter To grease the foil in the pan.
A candy thermometer.
At least 60 Foil Candy Wrappers

Instructions

Line a ⅛ size (10 x 7 x 1 inch) 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 260 for a firm caramel.
Continually stir frequently, especially as the caramel gets closer to the desired temperature.
Once the desired temp is reached, 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 countertop 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.

Notes

For this recipe, I highly recommend a ⅛ size (10 x 7 x 1 inches) baking sheet. It is half the size of a 9x13 pan. I use mine ALL the time. It's the perfect size to reheat stuff or cook small amounts of food. I totally recommend them! I use this little pan way more than I ever thought I would, but if you don't want to buy one, you can use a bread loaf pan. It will just make the caramels thicker, so when you cut them up you'll be cutting them into thinner strips and your caramels will be more rectangle shapes instead of cube shapes.

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