Homemade caramels from scratch, for a fun homemade holiday gift-giving! Surprisingly easy with one special tool!
I'm on a homemade candy bender.
It really freaks people out when you make homemade candy. I get a million questions about how this sweet treat they thought could only be bought in a store came out of my kitchen. Last week, when someone tasted my homemade marshmallows, they asked if I bought the round marshmallows at the store and melted them down to cut into squares. He was 100% serious.
When I picked my jaw off the floor, I went on a homemade candy mission. I want to make small batches of your favorite candy all day! Did you see my homemade apple cider caramels? <--Love those!
The only thing you need to make homemade caramels is a candy thermometer. I have one of those clip-on candy thermometers, but I also really love this one with the thermometer inside the spatula! Either will work for this recipe.
For homemade chewy, sticky, creamy BEST EVER caramels, you just have to be able to boil a mixture. Twice. To two different temperatures. I think we can handle that, yes?
Homemade caramels recipe, plus variations.
When you make your own homemade caramels, you no longer have to ask a Trader Joe's employee if they could give you all of the boxes of fleur de sel caramels they have in stock and a bigger shopping cart. (Guilty).
I want to try making all sorts of flavored caramels now. Even if you leave the vanilla out of the batch (like I did the first time), the caramels still taste great. I've got my eye on apple cider caramels next. I'm not from a state with abundant apples, so I'm not well versed in apple treats, but I want to be! Would you believe I've never had a proper apple cider donut? I'm on a mission!
Please, friends, be careful when making these caramels. Boiling things are, um, hot. Don't burn yourself. When the sugar gets to the right temperature, move quickly but skillfully. And please, whatever you do, do not scrape the pan! You will burn your fingers!
Use both hands to steady the pot of boiling hot stuff, and then be done with it. Let the caramels cool a few hours, or overnight (uncovered).
A small batch of homemade caramels with just 5 ingredients. Optional sea salt sprinkle on top!Homemade Caramels
Ingredients
Instructions
Nutrition Information:
Yield:
20
Serving Size:
1
Amount Per Serving:
Calories: 66Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 30mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 0g
Jennie @themessybakerblog says
Homemade caramel is the best. These look absolutely wonderful. Your photos here are gorgeous.
Jen @ Marshmallows and Margaritas says
My childhood best friend's mother used to make candy all the time, and I thought it was disgusting (she basically just used colored white choolate candy melts and molds, and I hate white chocolate!), so I associated homemade candy with "gross."
But now that I'm old, I am super into making my own marshmallows (obviously) and tried making bourbon caramels for Christmas two years ago. The result tasted good but didn't really firm up enough to cut into pieces, so I wrapped the whole thing in plastic and took a giant slab of caramel in my carry-on, which alarmed airport security. I should have been wary of that recipe, though, because it was from Bon Appetit and BA recipes rarely work for me.
Anyway, I am super excited to try THIS recipe, because these sound and look fantastic, and I trust you much more than I trust BA! :)
Carol at wild goose tea says
This sounds a little too too easy. Easy enough to be dangerous. But on the other hand caramel is my boss's passion. I see a promotion in my future.
Thalia @ butter and brioche says
I have never made my own caramels before! What a great idea and recipe.. i have a feeling too that they would be perfect for the upcoming festive gift giving season. Thanks for the idea Christina!
Angelyn @ Everyday Desserts says
I adore caramel! Thank you for the perfect recipe to make my own!
Esther robb says
I may have to try this one. My grandmother used to make caramels at Christmas time. She always made 4 different batches...soft with & without nuts and hard with & without nuts...I guess we were a picky bunch!
Gerry @ Foodness Gracious says
These look awesome! Did you know i have my own caramel business? #boringfact :)
kEITH l says
Try infusing some lemongrass stalks in the cream before starting the recipe. Start out with 3/4 cup of heavy cream and about six to eight stalks of lemongrass. Really bruise the stalks to release the oils before infusing. You can also add a few coins of ginger and/or kafir lime leaves for an even more "exotic" flavor.
Ari says
These look yum, but just one thing, what would you sub for light corn syrup? Is it like maple syrup or golden syrup? Not something we have on the shelves here.
Ken says
Can you use waxed paper instead of parchment paper to line the pan for the caramels. Thank you.
Christina Lane says
Hi Ken, I wouldn't. I'm worried the 250-degree mixture might melt the wax paper.
Ken says
Ok thank you I was just wondering . I'm going to make them today. Next month I start classes at Le Cordon Bleu in the Patisserie and Baking Program. I love making candy last week I made divinity for the first time and it turned out great. Thank you again.