Vanilla Cream Caramels

Vanilla Cream Caramels are the kind of candy that feels timeless. Soft, buttery, and gently chewy, they remind me why simple flavors done well are often the most satisfying. What really matters with caramels is patience—rushing the cooking stage or eyeballing temperatures can quickly turn them too soft or too firm. Once I learned to trust the thermometer and let the caramel cook slowly, the texture became exactly what I wanted: creamy, smooth, and melt-in-your-mouth with a clean vanilla finish.

These are the caramels I make when I want something elegant but comforting. They’re perfect on their own, wrapped in parchment, or served alongside coffee after a meal.

Ingredients

Vanilla Caramel Base

• 1 cup heavy cream
• ½ cup unsalted butter
• 1½ cups granulated sugar
• ½ cup light corn syrup
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract

Optional Enhancements

• Flaky sea salt for sprinkling
• Vanilla bean paste instead of extract

Instructions / Method

Step 1: Prepare the Pan

Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides for easy removal later. Lightly butter the parchment.

Step 2: Heat the Cream and Butter

In a small saucepan, gently heat:

• Heavy cream
• Butter

Warm just until the butter melts. Keep warm on very low heat—do not boil.

Step 3: Cook the Sugar Base

In a medium, heavy-bottomed saucepan, combine:

• Granulated sugar
• Corn syrup
• Salt

Cook over medium heat, stirring just until the sugar dissolves. Once it starts boiling, stop stirring and let it cook until it turns a deep amber color.

Step 4: Add the Cream Carefully

Slowly and carefully pour the warm cream mixture into the caramelized sugar. The mixture will bubble vigorously—this is normal. Stir gently until smooth.

Step 5: Cook to Temperature

Attach a candy thermometer and continue cooking over medium-low heat, stirring occasionally, until the mixture reaches 245°F (firm ball stage).

Step 6: Add Vanilla

Remove from heat and stir in the vanilla extract or vanilla bean paste.

Step 7: Set the Caramels

Pour the hot caramel into the prepared pan. Let sit at room temperature for 3–4 hours, or until fully set.

Step 8: Cut and Wrap

Lift the caramel slab out using the parchment paper. Cut into small rectangles using a lightly buttered knife. Wrap each piece in parchment or wax paper.

@bakeorbreak

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Setting Time: 3–4 hours
• Total Time: About 4½ hours
• Servings: 40–48 caramels

Tips for Perfect Vanilla Cream Caramels

• Use a candy thermometer for consistent results.
• Warm the cream first to prevent the caramel from seizing.
• Cook slowly for the smoothest texture.
• Don’t overcook—even a few degrees makes a big difference.
• Butter your knife when cutting for clean edges.

Serving Suggestions

Vanilla Cream Caramels are wonderful:

• Wrapped individually for gifting
• Served with coffee or tea
• Chopped and folded into cookies or brownies

They also pair beautifully with:

• Dark chocolate
• Sea salt flakes
• Espresso or cappuccino

Storage

• Room Temperature: Store wrapped caramels in an airtight container for up to 2 weeks.
• Refrigerator: Can be stored longer, but let sit at room temperature before serving.
• Freezer: Freeze wrapped caramels for up to 3 months.

Variations to Try

Salted Vanilla Caramels

Sprinkle flaky sea salt over the caramel before it sets.

Vanilla Bean Caramels

Use scraped vanilla bean seeds for a deeper vanilla flavor.

Chocolate-Dipped Caramels

Dip set caramels in melted dark chocolate.

Dairy-Free Option

Use coconut cream and dairy-free butter.

Espresso Vanilla Caramels

Stir in 1 teaspoon instant espresso powder with the vanilla.

Common Mistakes to Avoid

• Skipping the thermometer – inconsistent texture
• Cold cream addition – seized caramel
• Overstirring while boiling – grainy candy
• Overcooking – hard, brittle caramels

FAQs

Why are my caramels too soft?

They didn’t reach a high enough temperature. Next time, cook a few degrees higher.

Why are my caramels too hard?

They cooked past 245°F. Even small temperature changes matter.

Can I make these without corn syrup?

Corn syrup helps prevent crystallization, but honey can be used as a substitute.

Can I flavor these differently?

Yes, extracts like almond or maple work well.

Do I need parchment paper?

Strongly recommended—it makes removal and cutting much easier.

A Candy Worth Taking Your Time With

Vanilla Cream Caramels are simple, classic, and incredibly satisfying when done right. They reward patience and attention, and the result is a soft, creamy candy that tastes far more special than its ingredient list suggests. Whether you’re gifting them or keeping a stash for yourself, these caramels are always worth the effort.