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1950s Homemade Caramels

Homemade caramels are cooked on the stovetop to 245°F for a soft, chewy candy with a rich buttery flavor. Cool the caramel until firm, then cut it into 64 pieces.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling 3 hours
Total Time 3 hours 40 minutes
Servings: 64 servings
Course: Dessert
Cuisine: American
Calories: 53
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 0.5 cup unsalted butter cut into pieces
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • 1 8x8-inch baking pan
  • 1 heavy 3-quart saucepan

Method
 

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Combine the granulated sugar, light corn syrup, heavy cream, unsalted butter, and salt in a heavy 3-quart saucepan.
  3. Cook over medium heat, stirring steadily until the sugar dissolves and the mixture comes to a boil.
  4. Continue cooking and stirring until a candy thermometer reads 245°F, about 20 to 30 minutes.
  5. Remove the pan from the heat.
  6. Carefully stir in the vanilla extract.
  7. Pour the caramel into the prepared pan.
  8. Cool at room temperature until firm, at least 3 hours.
  9. Lift the caramel out by the parchment.
  10. Cut into 64 pieces with a sharp knife.

Notes

For the best texture, use a candy thermometer and let the caramel reach 245°F. Store the pieces airtight in the refrigerator for up to 2 weeks; freeze for up to 3 months.