Homemade caramels

I have made these caramels at home several times, especially when I need something sweet for the whole family and don't feel like going shopping. They are easy to adapt and turn out well even if you have no experience with boiled sweets. Sometimes I use the mixture as a sauce for pancakes, other times I let it harden and cut it into small cubes. I find it a useful recipe for anyone who wants a sweet snack without complicated ingredients or sophisticated techniques.

Quick Info

Total time: approx. 1 hour (plus cooling)
Servings: 30-40 small pieces, depending on how you cut them
Difficulty: medium (requires a little attention to boiling and stirring)

Ingredients

250 g granulated sugar
260 g brown sugar
400 g liquid cream (vegetable types like Hulala or natural cream work too)
3 packets of vanilla sugar (or 1 teaspoon of vanilla extract)
30 g butter (fat butter, not margarine)

Preparation Method

1. Prepare a small tray (18x25 cm or something similar) and line it with baking paper or silicone foil. The raised edge helps with pouring.
2. Place the butter in a heavy-bottomed saucepan over low heat. Once melted completely, add the granulated sugar and brown sugar.
3. Stir continuously over low-medium heat for 5-10 minutes until all the sugar melts and the mixture begins to caramelize slightly. Do not increase the heat, as you risk burning the sugar and butter. If you have a kitchen thermometer, the optimal temperature is between 115-118°C for soft caramel.
4. Remove the saucepan from the heat and pour in the liquid cream and vanilla sugar. Mix well – the mixture will bubble, so do this carefully.
5. Put the saucepan back on low heat and let it boil, stirring occasionally, for about 35-45 minutes. The mixture should reduce and thicken. In the last 10 minutes, stir more frequently to prevent it from sticking to the bottom.
6. To check if it’s done, drop a bit of the mixture into a glass of very cold water. If it forms a soft, elastic ball, the caramels will set properly after cooling. If the drop remains liquid or dissolves, boil for a few more minutes and test again.
7. When the texture is right, pour the hot mixture into the prepared tray. Quickly level it with a spatula, then let it cool completely at room temperature (1-2 hours). Do not put it in the fridge immediately, as it risks developing a crystalline texture.
8. Once cooled, remove the caramels and cut them into cubes or bars. Dip the knife in cold water after each cut – this helps prevent sticking.

Why I make the recipe often

It’s one of the few sweet recipes that doesn’t require special molds or advanced equipment. I like that I can control how soft or hard they turn out, depending on how long I boil them. They keep well in a sealed container and can be packed for a snack or given to kids. It can also be used as a sauce for pancakes if you don’t let it boil all the way through.

Tips and Variations

Tips

- Use a heavy-bottomed saucepan, as sugar burns quickly in thin pans.
- Don’t leave the mixture unattended when the sugar begins to melt; it can easily burn.
- Test the texture with cold water to avoid overcooking or undercooking.
- Don’t stir too vigorously after adding the cream to avoid crystallizing the sugar.

Substitutions

- Liquid cream can be either plant-based or animal-based, with 30-35% fat.
- Brown sugar adds a more intense flavor, but if you don’t have it, you can use only granulated sugar. The taste will be slightly different, but the texture will be the same.
- Instead of regular butter, you can use plant-based butter, but the taste is more neutral.

Variations

- For salted caramels, add 1/2 teaspoon of fine salt at the end.
- You can add small pieces of roasted nuts or peanuts to the mixture right after removing it from the heat.
- For a coffee flavor, add 1 teaspoon of instant coffee when you add the cream.

Serving Ideas

- Cut into small cubes and wrapped in candy paper.
- Used as a warm sauce over ice cream or pancakes (if you don’t boil them until they become solid).
- With coffee, as a sweet treat alongside a cup of espresso.

Frequently Asked Questions

Can I use only white sugar if I don’t have brown sugar?
Yes, you can, but the flavor won’t be as rich. Brown sugar adds an extra caramel flavor and color.

How do I know for sure when the caramels are ready?
The simplest test is with cold water: if the mixture dropped in water forms a soft ball that doesn’t dissolve, it’s ready to pour.

Can I double the recipe?
Yes, but be careful with the size of the saucepan. A larger amount requires a taller pot to prevent it from boiling over when you add the cream.

Will the caramels be hard or soft?
It depends on how long you boil them. The longer you keep them on the heat, the harder they become. For soft caramels, stop the heat when the drop in cold water shapes but doesn’t become too firm.

Can I use cooking cream?
Cooking cream with over 30% fat works too, but it shouldn’t be pre-sweetened.

Nutritional values (estimated per 1 piece, from 35 pieces)

Calories: ~60 kcal
Carbohydrates: 10 g
Fats: 2 g
Proteins:

Melt the butter in a pot, add the sugar and let it cook on low heat, stirring continuously, until caramelized (5-10 min.). Once melted, remove from heat and add the cream and vanilla sugar. Let it simmer on low heat for 40 minutes. Pour the mixture into a tray lined with silicone paper/baking paper. Once cooled, cut into small pieces. Enjoy your meal! Before each cut, place the knife under cold running water. The mixture can also be used as a sauce for pancakes. If you want to test when the caramels are ready, drop a drop in cold water; if it hardens, then the caramels can be removed from the heat; if not, you can boil them a little longer.

 Ingredients: 250 g granulated sugar, 260 g brown sugar, 400 g whipped cream or liquid vegetable cream (Hulala), 3 packets of vanilla sugar, 30 g butter

 Tags:  caramels