Homemade Caramels Recipe

Introduction

Homemade caramels are a delightful treat that combines rich butter, creamy sweetness, and a hint of salt for the perfect balance of flavors. These chewy candies are surprisingly simple to make and are a wonderful gift or indulgence for any occasion.

Ingredients

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

Instructions

1. Step 1: Line an 8 inch square pan with parchment paper or grease it well with butter or oil.
2. Step 2: In a large saucepan over medium heat, combine sugar, honey, butter, and salt. Stir frequently until melted, combined, and the mixture begins to simmer, about 5 to 10 minutes.
3. Step 3: While the caramel mixture heats, warm the heavy cream in a small saucepan over medium-low heat. Stir frequently, avoiding boiling; small bubbles along the edges indicate it is ready.
4. Step 4: Once the caramel is bubbling, slowly pour in the warmed cream over several minutes, stirring constantly. Keep the mixture boiling and add the cream gradually to avoid seizing.
5. Step 5: Reduce heat to medium-low and continue to boil, stirring occasionally, until a candy thermometer reads 240°F. The mixture will become frothy, then darken and thicken. This can take 10 to 30 minutes.
6. Step 6: Carefully pour the hot caramel into the prepared pan. Let it cool and set at room temperature for several hours or preferably overnight.
7. Step 7: Lift the caramel out of the pan using the parchment paper and cut into small squares or rectangles with a pizza cutter or sharp knife. Spray the cutter with cooking spray if needed to prevent sticking.
8. Step 8: Serve immediately or wrap the caramels tightly in parchment or wax paper to store.

Tips & Variations

• Use a candy thermometer for precise cooking to ensure the caramels set properly and have the perfect chewy texture.
• Try adding a teaspoon of vanilla extract after removing from heat for extra flavor.
• For a pumpkin twist, stir in 1 to 2 teaspoons of pumpkin spice before pouring into the pan.
• Replace salted butter with unsalted and add a pinch more salt if you prefer full control over the saltiness.

Storage

Store homemade caramels tightly wrapped in parchment or wax paper in an airtight container at room temperature. They will stay fresh for about two weeks. For longer storage, refrigerate them but allow caramels to come to room temperature before eating for the best texture. Reheating is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light corn syrup instead of honey?

Yes, light corn syrup can be used as a substitute for honey to help prevent crystallization, although it may slightly alter the flavor of the caramels.

How do I know when the caramel is done?

The caramel is done when it reaches 240°F on a candy thermometer, also known as the firm ball stage. At this point, the mixture will be thick, frothy, and a deep golden color.

Homemade Caramels Recipe

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This Homemade Caramels recipe creates rich, buttery, and perfectly chewy caramels using simple ingredients like sugar, honey, salted butter, salt, and heavy cream. Cooked slowly on the stovetop to the perfect consistency, these caramels make a delicious sweet treat perfect for gifting or enjoying any time.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes plus several hours to set
• Yield: Approximately 36 small caramels 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Base

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

Additional

• ¾ cup heavy cream

Instructions

1. Prepare Pan: Line an 8-inch square pan with parchment paper or grease it well with butter or oil to prevent sticking.
2. Heat Sugar Mixture: In a large saucepan over medium heat, combine the granulated sugar, honey, salted butter, and salt. Stir frequently as the mixture melts and begins to simmer, which should take about 5-10 minutes.
3. Warm Cream: While the sugar mixture heats, warm the heavy cream in a small saucepan over medium-low heat. Stir frequently and watch carefully to avoid boiling; look for small bubbles along the pan’s edges to know it’s ready.
4. Add Cream to Sugar Mixture: Once the caramel base is bubbling, slowly pour the warmed cream into it over several minutes while stirring constantly. Keep the mixture boiling during this process and add the cream slowly to prevent the temperature from dropping.
5. Cook to Temperature: Reduce heat to medium-low and allow the caramel to continue boiling with occasional stirring until the candy thermometer reaches 240°F (soft-ball stage). The caramel will become frothy, then darken and thicken. This will take 10-30 minutes depending on heat intensity and pan.
6. Set Caramel: Carefully pour the hot caramel into the prepared pan and let it cool at room temperature until fully set. For best results, let it rest for several hours or preferably overnight.
7. Cut and Serve: Use the parchment paper to lift the caramel out of the pan and cut it into small squares or rectangles using a pizza cutter or sharp knife. Spray the cutting tool lightly with cooking spray to prevent sticking.
8. Storage: Serve immediately or wrap the individual caramel pieces tightly in parchment paper for storage or gifting.

Notes

• Use a reliable candy thermometer to ensure the caramel reaches the correct soft-ball stage at 240°F for chewy texture.
• Heating the heavy cream gently prevents splattering and avoids cooling the caramel excessively when combined.
• Allowing the caramel to set overnight improves the texture and makes cutting easier.
• Store wrapped caramels in an airtight container at room temperature to maintain freshness.
• Spraying the knife or cutter helps reduce sticking and keeps the caramel pieces neat.

Keywords: Homemade caramels, chewy caramel recipe, stovetop caramel, candy, dessert, sweet treats, caramel candy