Homemade Caramel Candy is chewy, sweet, and buttery
- 2 cups granulated sugar
- 1 cup light brown sugar
- 2 cups half and half
- 1 cup light corn syrup
- 1 cup (2 sticks) Salted Challenge Butter, cubed
- 1 tablespoon vanilla extract
- 1 tablespoon of flaked sea salt (or more depending on your preference)
- Line a 9×9 baking pan with foil and coat with nonstick spray, or butter. Set aside.
- In a medium heavy saucepan combine the granulated sugar, brown sugar, half and half, corn syrup, and butter over medium-low heat. Cook and stir constantly until the mixture reaches 250°F on a candy thermometer. The mixture will bubble up and get thick as it cooks, while turning an amber color. The process will take over an hour, so be prepared to stir!
- Once it reaches 250°F remove the pan from the heat and stir in the vanilla.
- Pour the mixture into the prepared pan. Wait 30 minutes and sprinkle with sea salt.
- Cover the pan with foil and place in refrigerator until set.
- Remove the candy from the pan with the foil. Gently peel the foil from the sides and bottom of the caramel. Allow the candy to come to almost room temperature before cutting into pieces.
- Wrap each candy with a small piece of wax paper.
Keywords:: caramel, candy, candy making, brown sugar, candy recipe