Creamy Old Fashioned Caramel Candies, the best creamiest five ingredient Caramel Candy. Perfect plain or dipped in chocolate.
Creamy Old Fashioned Caramel Candies
Creamy Old Fashioned Caramel CandiesI love to bake and I love to cook but making candy has always been something I really didn’t do much of. Yes I did make Sponge Toffee and Fudge. But not a creamy candy.
This year I decided I really wanted to make one of those old fashioned Homemade types of candies that needs a candy thermometer. 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!
Five ingredients and you have the creamiest caramel you will ever eat. After I made these Caramel Candies my daughter asked me what they were as she popped another one in her mouth, and I told her “Toffee” and then I said “no caramel oh it doesn’t matter it’s the same thing”.
The difference between Toffee and Caramel
And then I thought “are they really”? 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 (maybe next year)!
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 waxed paper then put them in a fancy tin and they become the perfect gift. Enjoy!
Creamy Old Fashioned Caramel Candies
Ingredients
- 1 cup granulated sugar 200 grams
- 1/4 cup + 2 tablespoons corn syrup 116.25 grams
- 1/4 cup butter 55 grams
- 1 cup cream (whole/heavy or whipping cream) divided 230 grams
- 1/2 teaspoon vanilla 2.10 grams
Instructions
- In a medium non stick pot add sugar and corn syrup, butter and 1/2 cup cream. Cook stirring (whisking) continuously until syrup has dissolved and boils. Slowly add remaining 1/2 cup 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 from heat add vanilla and stir to combine. Immediately pour into a greased (buttered) baking pan 8x6 inches (21x16 centimeters). Let cool and then cut into squares (or you can let it get hard and just break into pieces). Enjoy!Dip pieces in melted chocolate or wrap in waxed paper.
Video
Nutrition
Updated from December 23, 2016.
Kim says
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!
Rosemary says
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!
Nux says
How can I tell the temperature if I don’t have a thermometer
Rosemary says
Hi Nux, personally I really think you need a candy thermometer to make good candy. I have never made this without a thermometer. Sorry.
Nux says
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.
Rosemary says
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. 🙂
Keonna M. says
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!
Rosemary says
Hi Keonna, thanks so much, so glad you liked it. Have a great week.
Molly Uhlir says
Sounds amazing! Can I make this into a chewy Carmel candy?
Rosemary says
Hi Molly, I think these were quite chewy and creamy. Let me know if you try it.
Jaxson says
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
Rosemary says
Hi Jadson thanks so much, so glad you like it and great idea with the cocoa. Have a great week.
susan robinson says
can i freeze , and how long does it last please
sue.
Rosemary says
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.
Linda says
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.
Rosemary says
Hi Linda, thanks for sharing the substitutions, and glad you like the candy. Have a great week.
April says
Love this, Rosemary! Hope you have a wonderful Christmas.
Rosemary says
Hi April, thanks and I hope you have a wonderful Christmas too. 🙂