Cake Batter Caramels

Homemade caramels are not just for the holidays! They are perfect in Easter Baskets or Eggs, at brunch, gifting year round or for party favors at a birthday party. This is my sea salt caramel recipe with cake batter flavor and sprinkles!

ISN’T CARAMEL HARD TO MAKE?

I’ll admit that I used to be intimidated by making caramel anything. Caramel sauce, caramel candy, caramel drip. Caramel has a reputation for being difficult to make which is why I designed this recipe to be for caramel beginners.

Most caramel recipes are a two step process of melting the sugar and corn syrup together and adding heavy cream and butter at the end. I found that using this method created a lot of room for error such as crystallization of the sugar, burning, and coming to a rapid boil before the caramel was done cooking.

This recipe is so easy, you pour all the ingredients into a large heavy bottom saucepan and stir until it reaches temperature. It is a fool-proof recipe without any weird ingredients. The best part is you won’t be able to put these caramels down!

These are the caramels that I sell every year around the holidays. They have became known by the Seattle Wedding industry to be some of the best and most requested. I’ve even heard stories from clients that they often end up in the grooms pockets secretly to enjoy the next morning.

They are perfectly soft, sweet, salty and buttery and I’ve built an entire business around this one single recipe. Wouldn’t it feel amazing to say that you have conquered caramels?

What You Need to Make Cake Batter Caramels

Follow these tips and steps and you be on your way to enjoying the best cake batter caramels! These make amazing gifts for the holidays for clients, family and friends, coworkers or even stocking stuffers.

1. USE QUALITY BUTTER– Using an off brand or generic butter may yield different results. Those butters typically have a higher amount of water. I’ve made this mistake before and it made a big difference. I use quality name brand butter or local butter. In Seattle, I use unsalted Tillamook or Darigold.
2. USE A LARGE HEAVY BOTTOM PAN– during the process, the caramel will foam up and bubble. Make sure to use a tall heavy bottom pan so the caramel doesn’t overflow. And a heat proof spatula or wooden spoon. I use a 3.7 quart sauce pan because it has slightly taller sides.
3. TEMPERATURE MATTERS– once the mixture begins to boil, it does take 20-30 minutes to come to temperature. If you take the caramel off too soon, the caramels will be too soft. Too late, and the caramels will be rock hard. Grab a candy thermometer (I prefer digital) because it will tell you the temperature immediately. The digital candy thermometer also allows you to set it to the temperature range that you want and will beep alerting you that it has hit that temperature. Set these caramels to Firm Ball (244 to 248° F). Caution* digital candy thermometer will not read accurately if it is touching the bottom of the pan so make sure it is clipped on properly.
4. USE QUALITY VANILLA– Vanilla pastes are my favorite to use as the it contains the vanilla beans/speckles which is a richer and more powerful vanilla flavor. Its so delicious in caramel! A few of my favorite options are: Nielsen-Massey Vanilla Paste or Vanilla Pods.
5. Highly-Concentrated Extract Flavor: Such as the LorAnn Cake Batter Extract because a little goes a long way.
6. GRAB A SEAT– caramels require patience. The first time making them, it can feel like it is taking forever to reach temperature. But it can happen quickly. So pull up a seat, listen a podcast or holiday music and stir patiently!

Ingredients:

• Light Corn Syrup (can use maple syrup or honey instead but it will alter the taste)
• Sweetened Condensed Milk
• Light Brown Sugar
• Salt
• Vanilla
• Unsalted Butter
• Cake Batter Extract

Equipment Needed to Make Cake Batter Caramels:

The caramels reach a high temperature of 244 to 248° F which means that you want to make sure that your equipment is durable and can handle that temperature.

• Heavy Bottom Quart Pan
• 9×13 Baking Sheet
• Medium Mixing Bowl
• Measuring cups and spoons
• Heatproof Spatula
• Parchment Paper
• Candy Thermometer
• Cutting Board

How To Make the Easiest Cake Batter Caramels

Follow this step by step guide and you will be on your way to enjoying the best caramels! TIP: read the entire recipe and each step before starting because once they are on the stove, you need to pay careful attention!

1. Grease a 9×13 pan with butter or oil, line with parchment paper (not wax, this will melt!) and coat with more butter. Set aside.
2. In a large heavy bottom quart pan (I use a 3.5 qt- 4qt pan that has tall sides) melt unsalted butter on medium heat.
3. While the butter is melting, combine brown sugar, sea salt, sweetened condensed milk, and corn syrup in a medium bowl.
4. Once the butter has fully melted- add the rest of the ingredients all at once from the medium mixing bowl. Turn heat to medium and stir mixture frequently until it comes to a rolling boil. This takes 10-15 minutes. It may not look like much is happening, but it is easy to burn the sugar during this step so continue to scrape the bottom of the pan with the spatula.
5. Once the mixture has reached a rolling boil, turn the heat back down to medium/medium-low, add the candy thermometer and set to Firm Ball Stage (244 to 248 ° F) and stir constantly, ensuring that you scrap the bottom of the pan. If you see dark speckles, this means that the caramel is burning. This shouldn’t happen if you turn the heat back down to medium and stir constantly but if it does, turn the heat down for 5 minutes and continue to stir. Make sure the mixture is still boiling. It can take 20-25 minutes for the mixture to reach the desired temperature of 248 ° F so pull up a chair!
6. Once the mixture has reached 248 ° F for several minutes and become thick and paste like and is a deep dark caramel color, remove from the heat and stir in the vanilla. Careful as it will bubble rapidly during this step. *Candy thermometers aren’t always 100% accurate and stoves will vary with temperature. The best way to tell if they are done is if the mixture is a deep caramel color and very thick and to use your nose! If it smells like they are almost burning- then its done!
7. Immediately pour the caramel into the prepared pan to cool. After 20-25 minutes of cooling, sprinkle the finishing sea salt all over the caramel.
8. Allow to cool overnight to completely firm up. Carefully pull the parchment paper with the caramels out of the pan and place on a large cutting board. Using a knife or pizza cutter (this works best), cut 1×1 inch squares and wrap in wax candy wrappers.

HOW DO I WRAP AND STORE HOMEMADE CARAMELS?

Allow the caramels to cool overnight to completely firm up. Carefully pull the parchment paper with the caramels out of the pan and place on a large cutting board. Using a knife or pizza cutter (this works best), cut 1×1 inch squares and wrap in wax candy wrappers.

Caramels have a 6 week shelf life at room temperature. These do no need to be refrigerated. They can also be individually wrapped and stored in a freezer bag for 3 months.

I hope this recipe can become a staple holiday dessert, party favors, or just a sweet treat to snack on for you and your family to enjoy and create new traditions in the kitchen!

If you like this recipe, you can also try our Chocolate Dipped Caramels or our Sea Salt Caramels.

*IF YOU WANT MORE BAKING & PARTY TIPS, RECIPES, AND LITTLE DOSES OF JOY- SAY HI ON INSTAGRAM & PINTEREST OR SUBSCRIBE TO MY BAKING TRIBE E-MAIL LIST! MY HEART IS ABOUT SPREADING JOY AND I ABSOLUTELY LOVE HAVING THE OPPORTUNITY TO CONNECT WITH EACH AND EVERY ONE OF YOU!

Happy baking and EAT MORE CAKE!

Cake Batter Caramels

Homemade caramels are not just for the holidays! They are perfect in Easter Baskets or Eggs, at brunch, gifting year round or for party favors at a birthday party. This is my sea salt caramel recipe with cake batter flavor and sprinkles!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings 130 pieces

Equipment

• Large Heavy Bottom Sauce Pan
• Candy Thermometer
• Heat Proof Spatula
• 9×13 Pan or 9×13 Jelly Pan

Ingredients

  

• 1 cup unsalted butter
• 2 1/2 cups light brown sugar firmly packed
• 1/4 tsp coarse sea salt
• 1 cup light corn syrup
• 1 14 oz can sweetened condensed milk
• 1 tablespoon Vanilla Paste or Vanilla Extract
• 2 teaspoons Lorann Oils Cake Batter Extract
• Sprinkles to top

Instructions

 

• Prepare pan: line a 9×13 Jelly Pan with parchment paper (not wax paper, this will melt) and coat the parchment paper with softened butter to ensure the caramels will easily release once cooled.
• In a large heavy bottom sauce pan/pot on medium heat- melt butter.
• In a medium bowl- combine sugar, salt, corn syrup and sweetened condensed milk
• Once the butter is fully melted, combine remaining ingredients in the large pot on the stove. Turn heat up to medium-high until mixture begins to boil (10-15 minutes).
• Once the mixture begins to boil, turn the temperature down to medium, add the candy thermometer and set to Firm Ball Stage (248 ° F) and stir constantly. This can take 20-30 minutes.
• Once the mixture has reached 245 to 248 ° F and become thick and paste like and is a deep dark caramel color, remove from the heat and stir in the vanilla and cake batter extract. Careful as it will bubble rapidly during this step.
• Immediately pour the caramel into the prepared pan to cool. After 20-30 minutes of cooling, Add sprinkles.
• Allow to cool overnight to completely firm up. Carefully pull the parchment paper with the caramels out of the pan and place on a large cutting board. Using a knife or pizza cutter (this works best), cut 1×1 inch squares and wrap in wax candy wrappers.

Notes

*If you are cutting the recipe in half, line a 8×8 baking pan. 

*Caramels have a 6 week shelf life at room temperature. These do no need to be refrigerated. 

*Caramels can be frozen for 3 months. Can freeze in wrappers.