Caramel candies

Caramel candies

Based on 6 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-25+
200 g 
cane sugar
200 g 
sugar
200 ml 
heavy cream
1 tsp 
vanilla extract
1½ tbsp 
butter (cold)
butter for greasing
Metric
Imperial
  • 200 g cane sugar
  • 200 g sugar
  • 200 ml heavy cream
  • 1 tsp vanilla extract
  • 1½ tbsp butter (cold)
  • butter for greasing

Utensils

  • small baking dish (13x19-cm / 5x7-in)
  • aluminum foil
  • cooking spoon
  • nonstick frying pan
  • cutting board
  • knife

Nutrition per serving

Cal
100
Protein
0g
Fat
4g
Carb
16g

Step 1/2

Add cane sugar, sugar, heavy cream, and vanilla extract to a nonstick pan set over medium heat and cook until sugar dissolves. Reduce heat and continue to simmer on low heat for approx. 15 min., without stirring. Add cold butter and swirl pan until butter is melted; don’t stir.
  • 200 cane sugar
  • 200 white sugar
  • 200 ml heavy cream
  • 1 tsp vanilla extract
  •  tbsp butter
  • cooking spoon
  • nonstick frying pan

Add cane sugar, sugar, heavy cream, and vanilla extract to a nonstick pan set over medium heat and cook until sugar dissolves. Reduce heat and continue to simmer on low heat for approx. 15 min., without stirring. Add cold butter and swirl pan until butter is melted; don’t stir.

Step 2/2

Grease baking dish lined with aluminum foil. Pour caramel mixture into baking dish and refrigerate for approx. 60 min., or until firm. Remove from baking dish and cut into equal-sized candies. Enjoy!
  • butter for greasing
  • aluminum foil
  • cutting board
  • knife
  • small baking dish

Grease baking dish lined with aluminum foil. Pour caramel mixture into baking dish and refrigerate for approx. 60 min., or until firm. Remove from baking dish and cut into equal-sized candies. Enjoy!