Homemade Caramels
These soft, chewy homemade caramels use honey instead of corn syrup and come together with only five ingredients. They've become one of my favorite holiday gifts.
Servings: 48 caramels
Calories: 60kcal
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.1½ cup granulated white sugar, ½ cup honey, 6 tablespoons salted butter, ¼ teaspoon salt
- While that is heating, heat the cream over medium-low heat in a small saucepan, stirring frequently. Do not boil the cream, because overheated cream can curdle. 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.¾ cup heavy cream
- 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 :
- Store at Room Temperature: Wrap each caramel individually in parchment or wax paper and place them in an airtight container. They will keep for up to 6 months. If your kitchen is warm, store them in a cooler spot to prevent softening.
- Refrigerate: Store wrapped caramels in an airtight container in the refrigerator for up to 1 year. Let them come to room temperature before serving, as they become quite firm when chilled.
- Freeze: Individually wrapped caramels can be frozen for up to 1 year. Thaw at room temperature before serving for the best texture.
- No candy thermometer? Drop a little caramel into a cup of ice water and shape it. It's ready when it's firm, malleable and slightly sticky.
- Too soft means the caramel didn't reach 240°F. Too hard means it went past it, and about 250°F is too far.
- You can warm the cream in the microwave in 15 to 45 second bursts, stirring in between. Don't let it get too hot, or it can curdle.
- Cover the pan with plastic wrap once it cools slightly so the caramel doesn't pick up odors.
Nutrition
Calories: 60kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 6mg | Fiber: 0.01g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 0.04mg | Calcium: 3mg | Iron: 0.02mg
