Homemade Caramels

5 from 8 votes

This homemade caramels recipe is easy and straightforward, complete with tips for the perfect sweet taste and soft texture. Great for gift-giving, serving during the holidays, or curing a candy craving.

Prep Time5

Cook Time35

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: caramels

Calories: 60kcal

Author: Jennifer Fishkind

Ingredients

1½ cup granulated white sugar
½ cup honey
6 Tablespoons salted butter (¾ stick)
¼ teaspoon salt
¾ cup heavy cream

Instructions

Line an 8 inch square pan with parchment paper or grease it well with butter or oil.
Heat the sugar, honey, butter and salt in a large saucepan over medium heat until melted and combined and the mixture begins to simmer, about 5-10 minutes. Stir frequently.
While that is heating, heat the cream over medium-low heat in a small saucepan, stirring frequently. Do not boil the cream, if it begins to steam lower the heat. You will know the cream has finished heating when you see small bubbles begin to form along the outer edges of the pan.
Once the caramel mixture is bubbling, slowly pour in the warmed cream, over several minutes while stirring constantly. Be sure that your mixture continues to boil the whole time and do not add the cream too quickly.
Turn heat to medium low. Allow the mixture to boil and continue stirring occasionally, until a candy thermometer reads 240 degrees Fahrenheit. The caramel will go through a very frothy stage and then get darker and be more condensed. This process can take 10-30 minutes.
Carefully pour the hot caramel mixture into the prepared pan and allow it to cool and set at room temperature. . I recommend giving it several hours, preferably overnight.
Remove the caramel from the pan using the parchment paper to lift it out and then cut it into small squares or rectangles using a pizza cutter or sharp knife. Spray your cutting utensil with cooking spray if it is sticking.
Serve immediately or wrap tightly with parchment paper and store for later.

Notes

Storage:

To Store: If wrapped well, you can store your candy in a container or bag at room temperature for up to 6 months. You can also store them in the refrigerator for up to 1 year.
To Freeze: Wrap your caramels and store them in a freezer safe bag or container for up to 1 year.

Tips:

Be sure to have all your ingredients out and equipment ready so that you don’t have to try to rush to grab something while the caramels are boiling. You want to be able to give your attention to the delicious candy.
Make sure to slowly stir in the heavy cream. If you add the cream too quickly, the sudden change in temperature will cause the caramels to curdle.
If you don't have a candy thermometer, you can use the cold water test. Drop a small amount of caramel into a cup of ice water. If it forms a soft ball, it’s done. If not, keep heating it for about a minute and then try again.
You want the mixture to reach 240°F before removing it from heat. Don’t let it get hotter than 250°F or it will burn.
After the caramel has cooled slightly I recommend covering the pan well with plastic wrap so that it doesn’t take on any strange odors while it finishes cooling, especially if you decide to cool it in the refrigerator. You can refrigerate the caramel for a faster set but it will harden and will need to come back to room temperature before serving.

Nutrition