Homemade Caramel Candy

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cooling Time 3

Total Time 4 10

Servings pieces

Calories 73kcal

Author Deborah Harroun

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 8x8-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, 1x1-inch each. Wrap candies in waxed paper, if desired.

Notes

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.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition