Vanilla Cream Caramels

My favorite caramel recipe for simple ingredients and wonderful flavor.

Makes about 2 ½ pounds

Use a fairly large heavy pan since this will boil up. Dissolve over medium low heat until the mixture boils:

  • 2 cups sugar
  • 2 cups of dark corn syrup
  • 1 cup of butter
  • 1 cup of cream

Continue to cook over medium low heat, stirring constantly to 240oF (115.5 oC). This could take approximately 20 -30 minutes. The time doesn’t matter, the temperature does. The trick is to boil it without burning it. If it burns the color will change from the light gold to a dark gold and it will smell burnt. If it burns, toss it.

Very gradually add:

  • 1 cup of cream and cook to between 244oF (117.7 oC) and 246oF (118.8 oC).

Pour mixture into a square pan. Do not butter the pan or the caramels will be too greasy. Instead let the pan cool for a while, this put it in the freezer for a couple of hours. The pop it out onto a cooling rack. If it doesn’t pop out, return it to the freezer. After it is out of the pan, let it return to room temperature before attempting to cut it into bite size pieces. Wrap in small squares of wax paper.

Variation:  I added Kona Coffee flavouring from LorAnn Flavour oils to make a coffee flavoured toffee for the center of chocolates.  This recipe really give a lot of variation based on how long you cook it.  Under cook - a bit and it makes perfect, soft centers for the chocolates.  Over cook (not burned) and it is very difficult to cut up, but it tastes like a hard toffee caramel that you can enjoy for a while.

Swedish Flat Bread Recipe