Perfect, chewy caramels that we all know and love with a twist of added cinnamon for spice and warmth.
My mom loves caramels. They’re one of her favorite desserts. I can see why, as they’re chewy, soft, and have a complex flavor of burnt sugar.
I love classic chewy caramels. I’ve made them several times and wanted to change things up. I was searching for ways to mix up a recipe for caramels, and I stumbled upon one that used cinnamon oil. I loved the idea! The complexity of caramel and the warmth of cinnamon seemed like a perfect combination.
Making caramels is easy and nothing to be afraid of. You just need the right equipment and to stay focused. Get rid of all distractions, and caramel can burn in a minute if you’re not watching it and can also hurt others. Make sure you have a candy thermometer and pastry brush as well.
You’ll need to brush down the sides of the pan with the pastry brush to avoid sugar crystals, which will make your caramels gritty. Not good. Adding corn syrup (not high fructose!) will also help to avoid the formation of sugar crystals due to the molecular structure.
These caramels are everything you want in a classic chewy caramel: soft, chewy, just the right amount of sticking to your teeth, and a deep complex flavor. You’ll love these rendition on caramels since the cinnamon adds an irresistible spice. I’m sure you and your family or friends will devour them!
- 1/4 cup (56g) unsalted butter
- 1 and 1/2 cups (360g) heavy cream
- 1 and 1/2 cups (300g) white sugar
- 1/4 cup corn syrup
- 1/4 cup (60g) water
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons cinnamon (This yields a mild cinnamon taste. If you love cinnamon like I do, use 1 Tablespoon.)
- Caramel is easy to make, but can burn easily or burn a person. If you are careful and watch your caramel, you will be fine and have nothing to worry about! Just make sure all kids and distractions are out of the kitchen, and you have all your materials ready.
- 1. Put the butter and cream together in a measuring jug or bowl.
- 2. Line a 8 x 8 inch pan with parchment paper and spray with cooking spray.
- 3. In a large saucepan (tall is important), add the sugar, water, and corn syrup. Clip a thermometer to the pot and melt the sugar on medium-high heat. Brush down the sides of the inside of the pot with a wet pastry brush every few minutes, as to prevent sugar crystals. DO NOT STIR.
- 4. Cook the sugar mixture until it reaches 250 F - 325 F.
- 5. Take the sugar mixture off the heat and add the cream and butter. Be careful as caramel will bubble and rise. Whisk gently to combine.
- 6. Place the caramel mixture back on medium to medium-high heat and cook until the mixture reaches 245 F-250 F without stirring.
- 7. When it reaches the desired temperature, take the caramel off the heat. Quickly whisk in vanilla, salt, and cinnamon.
- 8. Pour the caramel mixture into the prepared pan, without scraping off the bottom and sides of the pan (sometimes there are burnt bits).
- 9. Allow several hours for the caramels to set before cutting. Wrap them in wax paper if desired.