Do I need a candy thermometer to make Soft Cream Caramels?

A candy thermometer is highly recommended. The caramel needs to reach approximately 241–242°F to achieve the desired soft ball stage. Since a few degrees can significantly affect the final texture, a thermometer makes the process much more reliable.

What does the soft ball stage mean?

The soft ball stage is a temperature range in candy making where hot sugar syrup forms a soft, flexible ball when dropped into cold water. It generally occurs in the low 240s Fahrenheit and helps produce caramel that sets without becoming hard or brittle.

Why are my homemade caramels too soft?

The caramel probably did not reach the required temperature. If the mixture is removed from the heat too early, it retains too much moisture and may remain sticky or difficult to roll. Check your thermometer and make sure the caramel reaches the correct temperature.

Soft Cream Caramels: Easy Homemade Candy Recipe

Name: Soft Cream Caramels
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1/2 cup heavy cream; 2 cups brown sugar; 1 teaspoon vanilla extract (for caramel); 1 teaspoon salt; 4 1/2 tablespoons shortening; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract (for filling); 2/3 cup light corn syrup

Description

These Soft Cream Caramels are old-fashioned homemade candies featuring a buttery brown sugar caramel exterior wrapped around a smooth, sweet vanilla cream filling. Each bite is soft, chewy, and deliciously creamy. Made with simple ingredients and cooked to the perfect temperature, these homemade caramel candies are perfect for Christmas, holiday dessert trays, parties, and edible gifts.

Ingredients

Scale

1 cup unsalted butter
1/2 cup heavy cream
2 cups brown sugar
1 teaspoon vanilla extract (for caramel)
1 teaspoon salt
4 1/2 tablespoons shortening
1 1/2 cups powdered sugar
1 teaspoon vanilla extract (for filling)
2/3 cup light corn syrup

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Instructions

Lightly grease parchment paper and line a baking pan or flat tray.
In a heavy-bottomed saucepan over medium heat, combine the butter, heavy cream, brown sugar, vanilla extract, and salt.
Bring the mixture to a boil, stirring constantly until a candy thermometer reaches 241–242°F.
Immediately remove the saucepan from the heat and carefully pour the hot caramel onto the prepared parchment paper.
Allow the caramel to cool completely until firm enough to handle.
Meanwhile, combine the shortening, powdered sugar, vanilla extract, and corn syrup in a mixing bowl. Beat with an electric mixer until a thick, smooth, dough-like filling forms.
Cut the cooled caramel down the middle to create two manageable portions.
Spread an even layer of cream filling over each caramel portion.
Carefully roll each caramel portion into a log, keeping the cream filling enclosed inside.
Use a sharp knife to slice each roll into individual bite-sized candies.
Serve immediately or wrap each caramel individually in parchment or wax paper.

Notes

Use a reliable candy thermometer to ensure the caramel reaches 241–242°F for the perfect soft and chewy texture.
Use a heavy-bottomed saucepan to distribute heat evenly and prevent scorching.
Stir the caramel mixture constantly while cooking.
Allow the caramel to cool completely before spreading the cream filling.
If the filling is too sticky, gradually add more powdered sugar.
If the filling is too dry or crumbly, add a small amount of corn syrup.
Lightly grease your fingertips if the caramel becomes difficult to handle.
Use a sharp knife and wipe or lightly grease the blade between cuts for neat slices.
Wrap candies individually in parchment or wax paper to prevent sticking.
Store in an airtight container at room temperature for up to 7 days.
Refrigerate if your kitchen is particularly warm, and allow the candies to soften slightly before serving.
For longer storage, wrap individually and freeze in an airtight freezer-safe container.
For variations, add maple extract, almond extract, flaky sea salt, or dip the finished candies in melted chocolate.
Nutrition information is approximate and will vary depending on ingredient brands and the final number of candies.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 caramel
Calories: 155 kcal
Sugar: 23 g
Sodium: 85 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 15 mg