Ingredients

The following ingredients have 48 Servings
  • 3/4 cup salted butter
  • 1/4 teaspoon salt
  • 1 cup light corn syrup
  • 2 cups granulated sugar
  • 2 cups heavy whipping cream (divided (meaning, you'll add half at the beginning and half later))
  • 2 teaspoons pure vanilla extract

Instruction

  • Line an 8X8-inch pan with parchment paper and set aside.
  • In a medium heavy-bottomed saucepan, combine the butter, salt, corn syrup, sugar and 1 cup of the cream. Over low heat, warm the ingredients until the butter is melted. Gently stirring during this part is ok to help combine the ingredients - just take care not to stir too vigorously and splash the liquid high up on the sides of the pan; also, take care to use low heat for this step. Too high of heat can cause the ingredients to melt unevenly and cause the butter to separate.
  • Once the ingredients are warmed and melted, increase the heat to medium-low (I keep my stovetop dial between a 3 and 4 the entire time; each stove is different so just keep an eye on the heat). Because these are no-stir caramels, too high of heat will burn the ingredients on the bottom. Moderate the heat of your stove so that the mixture maintains a simmer without burning. If you turn down the heat and the caramel stops simmering, simply increase the heat little by little until a good simmer is reached and then leave it there. You'll be good to go.
  • Clip a candy thermometer to the side of the pan and bring the mixture to a simmer. Cook, without stirring, until the mixture reaches 236 degrees F. Pour in the remaining 1 cup cream. Gently swirl the caramel once or twice with a wooden spoon or spatula to incorporate.
  • Again, bring the mixture to a simmer (don't adjust the heat to sharply - I keep mine set the same as before) and cook until the thermometer registers 245 degrees F.
  • Off the heat, carefully stir in the vanilla. It will bubble; just like before, just gently swirl with a spoon or spatula.
  • Immediately pour the caramel into the prepared pan - don't scrape the sides, just tip the pan until no more drizzles out. Let the pan of caramels cool completely at room temperature before cutting into pieces.