Cinnamon Caramels
Delightfully rich and buttery cinnamon caramels that melt in your mouth, perfect for family gatherings and cozy evenings.
Ingredients
Main Ingredients
- 1 cup granulated sugar For sweetness
- 1/2 cup unsalted butter Adds richness
- 1/2 cup heavy cream Provides creaminess
- 1 teaspoon ground cinnamon Adds spice
- 1/4 teaspoon salt Balances sweetness
- 1 teaspoon vanilla extract Enhances flavor
Instructions
Preparation
- Line an 8-inch square baking dish with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment paper with butter or cooking spray.
- In a medium saucepan, combine the granulated sugar, unsalted butter, and heavy cream over medium heat. Stir gently until the mixture melts and comes to a gentle boil.
- Once boiling, reduce the heat to low. Add the ground cinnamon, salt, and vanilla extract to the mixture, stirring to incorporate all the flavors.
- Use a candy thermometer to monitor the mixture; it should reach a temperature of 240°F (soft ball stage). Keep stirring to avoid burning. This typically takes about 10-15 minutes.
- Once at temperature, carefully pour the hot caramel into the prepared baking dish. Let it cool completely at room temperature, which usually takes about 2-3 hours.
- Once cooled, use the parchment paper to lift the caramel out of the dish. Cut into desired square pieces and wrap them in wax paper if gifting or storing.
Notes
If you want a dairy-free version, replace heavy cream with coconut cream and omit the butter. Store in an airtight container at room temperature for up to two weeks, in the refrigerator for about a month, or freeze for up to three months. Lightly spray utensils with non-stick spray to avoid mess.