Creamy Old Fashioned Caramel Candies
Creamy Old Fashioned Caramel Candies, the best creamiest five ingredient Caramel Candy. Perfect plain or dipped in chocolate.
Creamy Old Fashioned Caramel Candies, the best creamiest five ingredient Caramel Candy. Perfect plain or dipped in chocolate.
So, several years ago I decided I really wanted to make one of those old-fashioned types of candies that needs a candy thermometer. If you want to make homemade candy, it really is the best tool to have.
Once I started making this recipe, little did I know that it would take longer than I expected – more of that non-stop stirring. But I have to tell you the end result was perfect. There is nothing better than Creamy Old Fashioned Caramel Candies.
I found the recipe in a collection I received from a friend’s mother. The same collection where I found the Lemon Thumbprint Cookies.
I didn’t want the fast and easy way out. I wanted an old-fashioned caramel like my grandmother made. And yes this is it. Again it is one of the pretty easy recipes that all that is required is time, and oh yeah stirring!
Ingredients
- Granulated sugar
- Corn syrup
- Butter
- Heavy cream or whipping cream
- Vanilla extract
- Salt
How to Make Homemade Caramel Candies
Place the sugar, corn syrup, butter, and cream in a nonstick pot. Heat them while whisking until the sugar melts and the butter mixture comes to a boil.
Slowly add the cream to the sugar mixture while whisking and cook the mixture at a low boil over low heat. Cook it until the caramel is 248°F. This will take a while so just keep whisking until it reaches that temperature.
Remove the pot from the burner and stir in the vanilla. Pour the caramel mixture into a prepared baking dish.
Let the caramel cool at room temperature and then use a sharp knife to cut it into pieces. You can wrap the pieces in wax paper or parchment paper, or dip them in melted chocolate and leave them at room temperature until the chocolate is set. You could also sprinkle some sea salt over the top of the candy before it sets to make salted caramel candy.
The difference between Toffee and Caramel
After I made these caramel candies, I thought “are they really different from toffee”? What is the difference between toffee and caramel?
Well, caramel is made with sugar, cream (or milk, I used cream), and butter and it is heated to a temperature of 248° F, whereas Toffee is made with sugar and butter and is heated to 300°F to make it crunchy.
How to store Homemade Caramel
It’s best to individually wrap the caramels and place them in an airtight bag or container. Keep them in a dry cool place or cupboard. This will protect the caramels from moisture and that way they will stay fresh for two to three weeks. Be sure to store different types of candy separately.
To freeze homemade Caramel Candies, place the wrapped candies in a freezer-safe bag or container. Stored properly they will last up to 6 months in the freezer.
Homemade Caramel Candies are delicious whether you dip them in chocolate or eat them plain. Wrap them in wrappers then put them in a fancy tin and they become the perfect gift.
More Caramel Recipes
Old-fashioned candy-making takes time but the results are so good! The taste for me brings back so many memories. Everyone will love to try these homemade caramel candies. Give them a try and enjoy!
Creamy Old Fashioned Caramel Candies
Ingredients
- 2 cups granulated sugar
- ¾ cup light corn syrup
- ½ cup butter
- 1 pinch salt (if you use unsalted butter then use ¼ teaspoon)
- 2 cups cream (whole/heavy or whipping cream) divided
- 1 teaspoon vanilla
Instructions
- Line an 8 inch square cake pan with parchment paper, set aside.
- In a large non stick pot add the sugar, corn syrup, butter, salt and 1 cup of cream. Cook stirring (whisking) continuously until syrup has dissolved and boils. Slowly add the remaining cream, mixing continuously and continue on a slow boil, over low heat until mixture reaches 248° F (this takes a while so don't be impatient).
- Remove the pot from the heat, add the vanilla and stir to combine. Immediately pour the mixture into the prepared pan, do not scrape the pot. Let the caramel cool in the pan for 30 minutes then sprinkle with sea salt or drizzle chocolate over it if desired. Cover the pan and refrigerate for 8 hours or overnight.
- Remove the caramel from the pan, cut into squares. Enjoy!
Nutrition
Updated from December 23, 2016.
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I think I’m gonna try this without corn syrup . I have none.
Can you safely double the recipe or do I need to make each 8×8 at a time?!
Hi Kathy yes you can double the recipe, use a 9×13 inch pan. I hope you enjoy it. Take care!
Can I use this for caramel apples? Any tips on preparation, like dip the apples right away or let the caramel sit for awhile? Thanks!
Hi Kim, I think it would be good for caramel apples. I would probably wait until it cooled just a bit, but not enough to harden. Instead of pouring into a pan maybe pour into a bowl and wait 5-10 minutes then dip. If you try it let me know. Take care!
How can I tell the temperature if I don’t have a thermometer
Hi Nux, personally I really think you need a candy thermometer to make good candy. I have never made this without a thermometer. Sorry.
You can drizzle it in a cup of ice water. It will cool immediately, then you stop at the consistency that you want, and pour onto lightly buttered parchment paper. I usually stop mine when they are like Wherther’s soft caramel.
Hi I have a few questions. Is whole cream the same as heavy cream because heavy cream is all I have? Also what substitute can I use for corn syrup because In my country I have never heard of that and most likely they don’t sell it here lol.
Hi Nux, yes whole cream is the same as heavy cream or even whipping cream. This post might help with substituting corn syrup. https://www.epicurious.com/expert-advice/how-to-substitute-corn-syrup-article Let me know how it goes. 🙂
Thank you! Out of the handful of recipes online I’ve tried with little to halfway success, this recipe turned out to be the winner for me. Excellent!
Hi Keonna, thanks so much, so glad you liked it. Have a great week.
Sounds amazing! Can I make this into a chewy Carmel candy?
Hi Molly, I think these were quite chewy and creamy. Let me know if you try it.
Oh my this caramel is just the greatest a nice creamy butter appeal to it really I feel you could put the vanilla as optional rather than a nesecity to the mixture after cooking I also did take a bit of the mixture to a separate pan and added a bit of cocoa to drizzle that over the finale caramel to appeal to the eyes and the pallet
Hi Jadson thanks so much, so glad you like it and great idea with the cocoa. Have a great week.
can i freeze , and how long does it last please
sue.
Hi Susan, yes you can, be sure to wrap them individually and place in a freezer safe bag or container. Stored properly they will last up to six months in the freezer.
I made this recipe with some modifications to reduce sugar. Instead of 1 cup sugar, I did 1/2cup coconut sugar,1/4 cup xylitol , 1/4 cup sugar. Instead of 1/4 cup & 2 tblsp corn syrup, I used 1/4 cup agave nectar & 2 tblsp corn syrup. Also added a pinch of salt at the end. Turned out great so I thought I would share.
Hi Linda, thanks for sharing the substitutions, and glad you like the candy. Have a great week.
Love this, Rosemary! Hope you have a wonderful Christmas.
Hi April, thanks and I hope you have a wonderful Christmas too. 🙂