Description
This guide provides a simple, family-friendly approach to crafting luscious, soft, and chewy homemade caramels with minimal fuss, perfect for a sweet reward.
Ingredients
Scale
- 0.5 cup unsalted butter (113g)
- 2 cups granulated sugar (400g)
- 1 cup heavy cream (240ml), divided
- 0.5 cup light corn syrup (120ml)
- 0.1 g saffron threads (approx. 20–30 threads)
- 1 teaspoon fine sea salt (5g)
- 1 teaspoon alcohol-free vanilla extract (5ml)
- 0.5 cup shelled pistachios (50g), toasted and coarsely chopped
- 0.5 teaspoon flaky sea salt (2g), for garnish
Instructions
- Prepare Your Pan: Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, allowing excess to overhang. Lightly grease the parchment and exposed pan sides with butter or oil.
- Infuse Saffron: In a small saucepan, warm 0.25 cup (60ml) heavy cream over low heat until simmering. Remove, add saffron threads, and let steep for 10-15 minutes to infuse color and flavor. Set aside.
- Warm Cream-Butter Mixture: In a separate medium saucepan, combine the remaining 0.75 cup (180ml) heavy cream, unsalted butter, and fine sea salt. Heat over low heat until butter melts and the mixture is warm but not boiling. Keep warm over very low heat.
- Dissolve Sugar Base: In a large, heavy-bottomed saucepan (at least 3-quart/2.8-liter capacity), combine granulated sugar, light corn syrup, and filtered water. Stir gently with a heat-resistant spatula until the sugar is fully dissolved, leaving no grit.
- Cook Sugar Syrup: Increase heat to medium-high. Bring to a boil without stirring. If sugar crystals form, brush them down with a wet pastry brush. Cook until the syrup reaches a deep amber color, approximately 160-170C (320-338F) on a candy thermometer, about 10-15 minutes.
- Combine Mixtures: Carefully and slowly pour the warm cream-butter mixture into the hot caramel while constantly stirring. The mixture will bubble up vigorously, so pour slowly. (If it seizes up slightly, continue stirring gently; it will smooth out as it cooks.)
- Finish Cooking Caramel: Reduce heat to medium-low and continue to cook, stirring occasionally to prevent scorching, until the mixture reaches exactly 118C (245F) on a candy thermometer.
- Add Final Flavors: Remove from heat. Stir in the saffron-infused cream and the alcohol-free vanilla extract until thoroughly combined.
- Pour and Top: Immediately pour the hot caramel into the prepared baking pan. Sprinkle half of the coarsely chopped toasted pistachios evenly over the top surface of the caramel.
- Cool Completely: Allow the caramel to cool completely at room temperature for at least 4 hours, or ideally overnight, until firm to the touch. Do not refrigerate immediately.
- Cut and Serve: Once firm, use the parchment paper overhang to lift the caramel block from the pan. Place on a clean cutting board and, using a large, sharp, buttered knife, cut into approximately 1-inch (2.5 cm) squares.
Notes
For dietary alternatives, use full-fat coconut cream and vegan butter. Troubleshoot grainy caramel by ensuring sugar is dissolved, hard caramel by cooking to exactly 118C (245F), and soft caramel by reaching 118C (245F). Use a heavy-bottomed pot to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 18g)
- Calories: 60 calories
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 5 mg
Keywords: chewy caramel, homemade candy, easy recipe, family-friendly, saffron, pistachios, dessert, sweet, caramel recipe