Perfect for gift giving, this Homemade Caramel Candy is even better than store bought! You only need a few ingredients to make this irresistible homemade candy.
These homemade caramel candies are perfect for a goodie plate! Pair them up with Meringue Cookies, the Best Sugar Cookies, Peanut Butter Blossoms and Hot Cocoa Cookies for the perfect goodie plate.
If there is one thing I get excited about every time December comes around, it’s the candy-making. Growing up, my mom always went crazy making candy for neighbor gifts, so homemade candy always makes me think of her. And as much as I love a good assortment of candy, the homemade caramel is where it’s at for me!!
Caramel Candy Ingredients
You only need 4 ingredients for this recipe!
Butter – I use unsalted because that is what I have on hand, but both will work here!
Light Corn Syrup – You probably have a bottle on hand after making that Pecan Pie for Thanksgiving, so this is a great way to use some of that up!
Sugar – You just need regular granulated sugar for this recipe.
Heavy Cream – Last but not least, you’ll need heavy whipping cream.
How to Make Homemade Caramel
1: Combine all of the ingredients in a 3 quart pan. DO NOT use a smaller pan. Even if it looks like it will fit. The mixture will bubble up a lot and even with a 3 quart pan, the caramel will come up to the edge.
2: Place the pan over medium-high heat and bring it to a boil, stirring the whole time.
3: Once it is boiling, let it cook. Keep stirring it occasionally.
4: The caramel mixture will start off quite light, but will start to darken as it cooks.
5: Keep checking and stirring occasionally. If using a candy thermometer, it should be in your pan now. If you don’t have a thermometer, read my instructions below. Cook until 238ºF.
6: Pour the caramel mixture into a baking pan that has been lined with parchment paper and buttered.
7: Let the caramel set up – at least 2 hours.
8: Remove the caramel from the pan using the parchment paper and cut it into squares.
Making Caramel Without a Thermometer
Candy thermometers are known to be pretty fickle. And they aren’t always accurate. If you are using a thermometer, I always suggest testing it before using it. Even if you used it last year and it was right. Even if you used it last week. (To test it, place it in a pan with water and bring it to a boil. It should read 212ºF at boiling. If it is off, you’ll just need to use some basic math to figure out the temperature on the thermometer.)
And honestly, even with an accurate candy thermometer, it’s just as easy to make this caramel recipe without a thermometer.
To make the candy without a thermometer, make the recipe as indicated, but keep a bowl of ice water close by. When the caramel starts darkening, test it by putting a small spoonful of the caramel into the ice water. If the caramel keeps its shape, but is pliable, it is done. Just be cautious of overcooking the caramel – it will get hard instead of pliable if it is overcooked.
More Homemade Candy Recipes
Cranberry Pistachio Fudge
Shaggy Dog Candy Recipe
Cherry Nut Chocolates
Pumpkin Fudge
Blonde Rocky Road
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Homemade Caramel Candy
Ingredients
- 1/2 cup butter plus more for buttering the pan
- 3/4 cup light corn syrup
- 2 cups sugar
- 2 cups heavy whipping cream
Instructions
- Line an 8×8-inch baking dish with parchment paper. Grease well with butter. Set aside.
- In a 3 quart pan (or larger), combine the 1/2 cup butter, corn syrup, sugar and cream. Bring the mixture to a boil, stirring constantly.
- Once the mixture is boiling, let it boil uncovered until it reaches 238ºF on a candy thermometer, stirring frequently. (Read the notes below for non-thermometer instructions.) This will take anywhere from 30-60 minutes, so be patient.
- Pour the hot caramel into the prepared dish. Let it cool completely.
- Remove the caramel from the pan using the sides of the parchment paper and transfer to a cutting board. Cut the candy into 8 rows by 8 rows, 1×1-inch each. Wrap candies in waxed paper, if desired.
Keith Fox says
My Mom used to make caramels entirely of heavy cream — no butter. I have guessed at her recipe a number of times. Basically you mix a c. of heavy cream, 1 c. of sugar and 1/2 c. of corn syrup and boil slowly to 244ºF. and then add another cup of heavy cream slowly and reheat to 244º again and then add the third and final cup of cream and then take it to 248º By this time the caramel color will be a very deep tan. Cool it a bit add vanilla and pecans and pour it in a 9″ x 9″ greased pan. You may want to alter of amount of sugar or corn syrup. Try it and see. Regardless, the exclusive heavy cream gives these caramels an unbelievably rich taste.
Deborah says
I’m definitely going to try this!
genz says
Can I use honey instead of corn syrup?
Deborah says
I haven’t tried it with honey so I’m not sure how it would turn out.
Barb says
I have an easy (no thermometer needed) microwave caramel recipe. It is delicious!! 1/4 cup butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup light corn syrup and a 1/2 cup sweetened condensed milk. Combine all in a mw safe bowl (this will swell in the mw so make sure your bowl is big enough). Original recipe said 6 minutes on high, stirring every 2 minutes. That didn’t work for me. It came out so hard, I couldn’t cut it. I do it for 5-1/2 minutes, stirring every 1-1/2 minutes. Pour into lightly greased pan and let it sit to cool for several hours or overnight. Cut into squares and wrap in waxed paper. This freezes well.
For the lady who is scared of sugar and heat….just be careful taking it out of the mw to stir. Make sure you have your oven mitts on and you’ll be fine.
Deborah says
It sounds great – I’ll have to give it a try!!
dena @ohyoucook says
Thanks for reminding me … have to add caramels to the list of candies to make this year.
CakeSpy says
I’m going to give this one a try – it seems very accessible!
Cat @ Breakfast to Bed says
I make caramels as well. I feel like they’re a good reminder of why modern dentistry is important to overall health. 😉
Judy says
After bringing to a boil do you turn the temp way down? That’s the only reason I can think of for it to take so long to reach 245. I make fudge every Christmas & it doesn’t take nearly so long to reach soft ball stage.
Alice @ Hip Foodie Mom says
Deborah, these are perfect! I’ve always wanted to make my own homemade caramels. . so lovely!!
Baby June says
Ah those look fabulous! Nothing like homemade candy 🙂
Memória says
I tried to make caramels for a get-together a few days ago but messed them up because of my candy thermometer…I think. maybe I should have waited longer… I don't know. I have since thrown that thermometer away and bought a new one yesterday, so I'll have to try my hand at caramels again.
Your caramels are lovely.
kat says
I would so like to make my own caramels but for some reason sugar & heat just scares me & has ruined a pan or two
Barbara says
Oh dear. I may have to make these. Don't I have enough fattening things around?? But I cannot resist caramels!
Donna Clark says
Does one stop stirring once it begins to boil?
Donna Clark says
NVM ‘ I re-read the recipe which clearly states “stir frequently.”
Dawn says
oh girl I have wanted to make my own caramels for two years now and still nothing.
I love my poor mans toffee my way for the holidays.
Katerina says
me too me too!
My favorite holiday treat is shortbread that has been covered in pecans and then caramel. So good!
Rosa's Yummy Yums says
Lovely caramels!
Cheers,
Rosa
MaryMoh says
These caramels looks so gorgeous. I have a candy thermometer….just have to go and find it. Thanks for sharing.