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An image of a sheet of caramel that has been cut into small squares.
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5 from 19 votes

Homemade Caramel Cream Candy

These Easy Homemade Cream Caramels are soft and chewy and buttery and oh so much fun to make! Make sure you have a good hour to make these as they really can't be rushed and need some attention and frequent stirring to prevent burning while the caramel flavor slowly develops.
Prep Time10 minutes
Cook Time45 minutes
Additional Time8 hours
Total Time8 hours 55 minutes
Course: Sweets & Treats
Cuisine: American
Servings: 80 Caramels
Calories: 67kcal
Author: Amy Nash

Ingredients

  • 2 cups granulated sugar
  • 1 cup corn syrup, light or dark
  • ¾ cup salted butter, cut into chunks
  • ¼ teaspoon salt
  • 2 cups heavy cream, divided
  • 2 teaspoons pure vanilla extract

Instructions

  • Line a 9x9-inch pan with a parchment paper sling. It helps to spray the pan with a little cooking spray first to help the parchment paper stick in place.
  • In a large, heavy bottomed pot that is at least 4-quart capacity, combine the sugar, corn syrup, butter, salt, and 1 cup of the cream. Slowly heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula, until the butter is melted and the mixture comes to a boil.
  • Heat the remaining cream in a bowl in the microwave for 1-2 minutes until hot. Slowly pour the cream into the caramel mixture, stirring constantly until combined.
  • Continue to cook over medium heat, stirring frequently, until the caramel reaches 240-245°F on a candy thermometer. This can take quite a while! You can also test the caramel by dropping a spoonful in a bowl of cold water and shaping it into a ball. If it is pliable and soft but holds it's shape, then it is ready.
  • Remove the caramel from the heat and stir in the vanilla. Carefully pour the caramel into the prepared pan (it's very hot so don't get any on your fingers!). Do not scrape the bottom of the pan.
  • Let the caramel cool completely for at least 8 hours or overnight before cutting into small squares.
  • When the caramel is set, lift the parchment paper sling out of the pan and use a sharp knife or pastry cutter to cut out the caramels. Wrap individual caramels in 5-inch square pieces of wax paper, twisting the ends to secure.

Notes

  • Wrapped caramels will keep at room temperature for up to two weeks. Or you can freeze them for up to 1 month and thaw on the counter before enjoying.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 5mg | Sugar: 8g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg