Homemade chewy caramel candy without corn syrup is made with simple ingredients like granulated sugar, heavy cream, butter, vanilla, and salt. These caramels cook into a smooth, rich candy with that soft, chewy texture that makes them perfect for gifting, holidays, or keeping in a little jar on the counter.

I love this recipe because it gives me that old-fashioned caramel flavor without needing corn syrup. If you want a softer, pourable caramel for drizzling, you may also like my Homemade Soft Caramel Recipe (Without Corn Syrup). For a chocolate dessert made without corn syrup, try my Old-Fashioned Hot Fudge Sauce (No Corn Syrup, Just Real Chocolate!).

What Are Homemade Caramels Without Corn Syrup?

Homemade caramels without corn syrup are chewy caramel candies made by cooking sugar, butter, heavy cream, vanilla, and salt until the mixture reaches the right candy stage. Corn syrup is often used in caramel recipes to help prevent sugar crystals, but this recipe uses lemon juice and careful cooking to help keep the caramel smooth.

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Quick Look at This Recipe

Prep time: 15 minutes
Cook time: 20 minutes
Total time: About 3 hours 35 minutes, including setting time
Servings: About 30 small caramels
Texture: Soft, chewy, rich, and smooth
Best served: Wrapped as candy, tucked into gift boxes, or served with other homemade desserts

Why You’ll Love This Caramel Candy Recipe

These homemade chewy caramels are rich, buttery, and made without corn syrup. They have a deep caramel flavor from melted sugar, plus cream and butter for a smooth, soft bite.

I also like that this recipe uses simple pantry ingredients. You do need to watch the sugar closely, but once you understand the color and temperature, homemade caramel candy is very doable.

These caramels are wonderful on their own, but they also pair beautifully with chocolate and pecans. If you enjoy chocolate, caramel, and pecan together, you can use homemade caramel to make these Turtle Thumbprint Cookies (Chocolate, Caramel & Pecan!).

If you enjoy simple candy-style desserts, my Pecan Pie Bark Recipe (Easy Graham Cracker Toffee) is another easy treat made with a buttery brown sugar topping and pecans.

Ingredients

½ cup heavy whipping cream
7 tablespoons unsalted butter
1 cup granulated sugar
¼ teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla extract or 1 vanilla bean, scraped
Flaky sea salt, for garnish

Ingredient Notes

Granulated sugar is cooked first until it melts into a deep amber caramel. This gives the candy its rich flavor and color.

Heavy whipping cream makes the caramel smooth and creamy. Warm it with the butter before adding it to the hot sugar so it blends more easily.

Unsalted butter adds richness and gives the caramel a softer texture.

Lemon juice helps discourage unwanted sugar crystals in this no corn syrup caramel recipe.

Vanilla extract adds flavor at the end. You can also use the seeds from one vanilla bean for a deeper vanilla flavor.

Flaky sea salt is optional, but I love sprinkling a little over the cooled caramels before cutting or serving.

Equipment

Wax paper or parchment paper
1.5-quart loaf pan
2 small heavy-bottomed saucepans
Candy thermometer or digital thermometer
Heat-safe spatula or wooden spoon
Sharp knife
Cutting board
Small bowl of cold water, optional for testing

How to Make Homemade Chewy Caramel Candy Without Corn Syrup

Before you begin, grease a 1.5-quart loaf pan with butter or cooking spray.

Cut two pieces of parchment paper to fit the pan, placing them in opposite directions so they overlap and create a sling. Lightly grease the parchment paper and set the pan aside.

Step 1: In a small saucepan, warm the heavy cream and butter over medium-low heat until the butter is melted.

Stir in the salt and vanilla, then remove the pan from the heat and keep it nearby. The cream mixture should be warm when you add it to the caramelized sugar.

Step 2: Add the granulated sugar to a separate heavy-bottomed saucepan.

Cook over medium heat, watching closely as the sugar begins to melt. On my electric stove, this usually takes about 5 to 7 minutes, but I rely more on the color and temperature than the timer.

The sugar should melt into a deep amber syrup. If using a thermometer, the melted sugar should be around 350°F. It should look similar to the color of a copper penny, but not smell burnt.

Step 3: Remove the caramelized sugar from the heat.

Slowly pour in the warm cream and butter mixture while stirring constantly. The caramel will bubble up quickly, so pour carefully and keep your hands away from the steam.

Stir in the lemon juice.

Step 4: Return the pan to medium heat.

Cook the caramel, stirring constantly, until it reaches about 245°F to 250°F. This gives you a chewy caramel that is firm enough to cut but still soft enough to enjoy.

If you prefer a slightly softer caramel, aim closer to 245°F. If you want a firmer chewy caramel, cook closer to 250°F.

Step 5: Carefully pour the hot caramel into the prepared loaf pan.

Let it cool and set at room temperature for at least 3 hours, or overnight.

Step 6: Lift the caramel from the pan using the parchment paper sling.

Sprinkle with flaky sea salt, if desired. Use a sharp knife to cut the caramel into small pieces.

Wrap each caramel in wax paper or parchment paper.

How to Test Caramel Without a Candy Thermometer

A candy thermometer or digital thermometer is the easiest way to make chewy caramels, but you can also use the cold water test if you do not have one.

Drop a small amount of hot caramel into a bowl of cold water. Let it cool for a few seconds, then pick it up with your fingers.

If it forms a soft, pliable ball, it is in the soft ball stage. If it forms a firmer ball that is still bendable, it is closer to the firm ball stage, which works well for chewy caramel candy. If it turns hard or brittle, the caramel has cooked too far.

Tips for the Best Chewy Caramels

Use a heavy-bottomed saucepan so the sugar heats more evenly.

Warm the cream and butter before adding them to the melted sugar. Cold cream can make the caramel seize more easily.

Watch the sugar closely once it starts to darken. Caramel can go from amber to burnt quickly.

Use a candy thermometer or digital thermometer if you have one. It gives the most consistent texture.

Cook closer to 245°F for softer caramels and closer to 250°F for firmer chewy caramels.

Let the caramel set completely before cutting.

Lightly grease your knife if the caramel sticks while cutting.

How to Store Homemade Caramels

Wrap the caramels individually in wax paper or parchment paper.

Store them in an airtight container at room temperature for about 1 to 2 weeks. For longer storage, keep them in the refrigerator, but let them sit at room temperature before serving so they soften slightly.

Frequently Asked Questions About Homemade Chewy Caramel Candy Without Corn Syrup