A step by step guide on how to make homemade caramel candy bars flavored with vanilla bean, also known as caramel toffee candy.
This caramel candy recipe is one I created I few years ago when I was selling small Christmas boxes filled with homemade treats and sweets. My clients loved the caramels so much, I thought I would share the recipe here so you can make these caramel candy bars at home. They make for a perfect gift, either to complement all those cookies during Christmas time, for a birthday or simply because someone needs to be celebrated! 😊 If you have never made them before, you are in for a surprise: they are rather easy to make! Hope you love them!
What is caramel candy?
Caramel candy is made with sugar, glucose and cream and needs to be cooked to a temperature of 117 C°/118 °C.
It can be also known as toffee candy.
How to make caramel candy at home?
To make homemade caramel candy all you must have is a candy thermometer (USA - Canada - UK - Australia - France).
Precision is the key when it comes to making caramels.
Sugar needs to be cooked in 2 stages at 2 different temperatures:
- Firstly, you need to cook the sugar, the water, and the glucose syrup to 150/160 °C (300 /320 F).
- Secondly, after you have added the cream, the butter, and the vanilla bean the caramel needs to be cooked to 117° C.
About the colour of caramel candy
The temperature you cook your sugar syrup will define the color of the caramel candy bars:
- Lower temperature of syrup = lighter initial caramel = lighter (and softer) caramel candies
- Higher temperature of syrup = Darker initial caramel = darker (and harder) caramel candies
Why can caramel candy be too soft?
- Caramels can become too soft if there is too much cream in the recipe.
- They can also become soft if cooked to a lower temperature than this caramel candy recipe calls for: 117 C°/243 F.
When should you cut the caramels into candy bars?
Once it has set and cooled off, after about 2 hours, you can cut the caramels using a very sharp knife.
However, I recommend letting them properly set overnight before cutting them. Your job will be easier, and they are less likely to stick to your knife.
If you notice caramels are sticking too the knife, grease your knife with a little baking spray or melted butter.
Caramels can be kept, wrapped in wax paper or parchment paper for up to 2 weeks at room temperature.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
Subscribe to the newsletter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 12 hours 45 minutes
Servings: 50 caramels
Nutrition: 70 cal
- 1. Line a 20 cm x 20 cm square mold with parchment paper. Lightly coat the parchment paper with baking spray. Place the mold somewhere safe, where it can stay overnight without being moved.
- 2. In a pot bring the whipping cream, the scrapped vanilla beans and half the butter to a boil. Set aside and keep warm.
- 3. In a large pot mix the sugar, the glucose syrup, and the water. Cook over medium high heat to 160 C° (320 F) without stirring. Brush the sides of the pan of the pan with ice cold water to prevent sugar from crystallizing. Sugar should be a soft brownish color.
- 4. Remove from the stove and whisk in the warm cream/butter mixture over the sugar. It will grow in volume at the begging and then it will settle down. Stop whisking after all the liquid has been added.
- 5. Return the pot to the stove and cook the caramel to 117 C°/ 242 F over medium/ medium high heat without stirring. If it is raining (or you live somewhere with a high humidity in the air), make it 118°C/ 244 F.
- 6. Remove from heat and whisk in the remaining 65 g of cold butter cut into small cubes.
- 7. Pour the caramels into the mold in one move. Tap the mold slightly against the counter.
- 8. Let the caramels set at room temperature overnight. Do not move the mold until they have completely set.
- 9. Transfer the caramels onto a cutting board and cut them into candies (4 cm x 0.5/1 cm) using a sharp knife.
- 10. Cut the wax paper or parchment paper into rectangles slightly larger than your caramel candies. Wrap each caramel with the wax paper or parchment paper and twist the ends. They keep for up to 2 weeks at room temperature.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!