Betty Crocker Caramels

Indulge in the rich, buttery bliss of homemade Betty Crocker Caramels—a timeless treat perfect for any occasion. Made with simple pantry staples like granulated sugar, light corn syrup, and heavy whipping cream, these caramels boast a velvety texture and deep caramelized flavor that’s impossible to resist. The recipe employs straightforward candy-making techniques, guided by a trusty candy thermometer to achieve the perfect soft-ball stage (240°F) for irresistibly chewy results. Enhanced by a touch of vanilla and a pinch of fine sea salt, these caramels strike the ideal balance of sweet and salty. Perfect for gifting, snacking, or elevating your dessert game, this recipe yields 64 luscious caramel squares that can be artfully wrapped in wax paper for a professional touch. Whether you’re a seasoned candy maker or trying your hand at it for the first time, this recipe promises homemade confections that are as delightful to create as they are to eat.

Nutriscore Rating: 26/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 64

Ingredients

• 2 cups Granulated sugar
• 1 cup Light corn syrup
• 1 cup Butter (salted)
• 2 cups Heavy whipping cream
• 1 cup Light brown sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Fine sea salt

Directions

Step 1

Grease a 9x9 inch baking pan with butter or line it with parchment paper, ensuring the edges overhang for easy removal later.

Step 2

In a heavy-bottomed large saucepan, combine granulated sugar, light brown sugar, butter, heavy whipping cream, and light corn syrup.

Step 3

Cook the mixture over medium heat, stirring constantly, until the butter is melted and the sugars are dissolved.

Step 4

Attach a candy thermometer to the side of the pan, ensuring the tip is immersed in the caramel without touching the bottom.

Step 5

Continue cooking the caramel mixture until it reaches 240°F (soft-ball stage) on the candy thermometer, stirring occasionally to ensure an even consistency.

Step 6

Once the desired temperature is reached, remove the saucepan from the heat.

Step 7

Stir in the vanilla extract and fine sea salt until fully incorporated.

Step 8

Quickly but carefully pour the hot caramel mixture into the prepared baking pan, spreading it evenly.

Step 9

Let the caramel cool completely at room temperature, about 2-3 hours, until set.

Step 10

Once cooled, lift the caramel out of the pan using the overhanging parchment paper, if used, and transfer it to a cutting board.

Step 11

Cut the caramel into 1-inch squares or desired shapes using a sharp knife or a bench scraper.

Step 12

Wrap each square in wax paper or parchment paper to prevent sticking, and store in an airtight container for up to 2 weeks.

Nutrition Facts

Serving size	1562.1 grams (1562.1g)

Amount per serving	% Daily Value*
Calories	6272

Total Fat 352.00g	451%
Saturated Fat 217.50g	1088%
Polyunsaturated Fat NaNg
Cholesterol 997mg	332%
Sodium 2244mg	98%
Total Carbohydrate 778.30g	283%
Dietary Fiber 0.00g	0%
Total Sugars 778.30g
Protein 2.00g	4%

Vitamin D 117IU	584%
Calcium 176mg	14%
Iron 1mg	3%
Potassium 309mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 0.1%

Carbs: 49.5%