Homemade Chewy Caramel Candy Without Corn Syrup
Homemade chewy caramel candy without corn syrup is a delicious, old fashioned way to make these wonderful treats. Made with simple ingredients like butter, heavy cream, and sugar, these delicious caramels have a rich, smooth texture that’s perfect for gifting or enjoying as a sweet treat. With no corn syrup, it’s an ideal choice for those looking to avoid processed sugars while still indulging in a homemade, melt-in-your-mouth candy.
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Looking for a homemade caramel sauce recipe? Check out this one: Homemade Soft Caramel Recipe (Without Corn Syrup)
Why are my soft caramels hard?
Harder caramels indicate that the temperature got higher. The ideal temperature can vary depending on your location.
If your caramel is turning out too hard, try using a lower temperature and adjust to what works best for your area.
As a general guideline, if you’re closer to sea level, you’ll be working with the higher end of the candy temperature range, while at higher altitudes, you’ll need lower temperatures. (Temperature range is stated below in the “What is the water drop test for caramel?” section.)
To help remedy this, place the caramel and a couple of tablespoons of water in a saucepan over medium-low heat, stirring occasionally as it warms. Once the water is fully incorporated, test the consistency by dropping a spoonful into cold water. If it’s still too firm, add another tablespoon of water and repeat the process.
How to fix caramel that is too soft?
If your caramel is too soft, it likely didn’t reach the right temperature during cooking. To fix it, you can return the caramel to the stovetop and gently heat it again, allowing it to reach a temperature of around 245°F to 250°F (118°C to 121°C), which is the soft-ball stage. Stir frequently to prevent burning, and once it reaches the correct temperature, remove it from the heat and let it cool to firm up.
What is the water drop test for caramel?
The ice water test is a method used to check the consistency of caramel (or any sugar syrup) to see if it’s reached the right stage. Here’s how you do it:
- Prepare a small bowl of cold water: You only need a few teaspoons of cold water for this cold water test.
- Drop a small amount of the caramel mixture into the water: Use a spoon or a candy thermometer to drip a small amount of the caramel into the cold water after it has been cooking for a while.
- Test the consistency:
- Soft Ball Stage (about 235°F to 240°F / 113°C to 115°C): The caramel will form a soft, pliable ball when you pick it up with your fingers. This is the stage for soft caramels.
- Firm Ball Stage (about 245°F to 250°F / 118°C to 121°C): The caramel will form a firmer ball but will still be pliable. This is the stage you want for soft caramels that are firm but not hard.
- Hard Ball Stage (about 250°F to 270°F / 121°C to 132°C): The caramel will form a more solid ball that doesn’t flatten when removed from the water. This stage would result in firmer caramels.
- Adjust as needed: If the caramel is too soft (not forming a firm ball), cook it a little longer. If it’s too hard, lower the heat or add a bit more cream to adjust the consistency.
This test can be a helpful way to gauge the right texture if you don’t have a candy thermometer or want to double-check the temperature!
Equipment for Easy Homemade Caramel Recipe
Wax paper
2 heavy saucepans
Ingredients for Chewy Caramels
- ½ cup heavy whipping cream
- 7 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon juice (can help keep the caramel free of unwanted sugar crystals)
- 1 teaspoon vanilla extract or 1 vanilla pod scraped
- Flaky sea salt for garnish
Homemade Soft Caramel Recipe Without Corn Syrup
Grease a 1.5qt loaf pan with melted butter or cooking spray. Cut two pieces of parchment paper to fit the length of both sides of the pan. Place the parchment in the pan, overlapping them to create a sling. Lightly coat the parchment with butter or cooking spray. Set aside.
In a small saucepan, melt the butter into the heavy cream over medium heat. Then add the salt and vanilla to the cream and set it aside.
Measure one cup of white sugar and place it in a separate heavy small saucepan.
Turn the heat to medium (on my electric stove, I set it between 6 and 7).
Start your timer for 6 minutes! (It takes exactly 6 minutes from start to finish on my stove for the caramel to reach 350 degrees.)
As the sugar cooks, it will melt down and turn into a syrup. The goal is to allow the caramel to come to the perfect temperature, which is 350 degrees F, which takes about 6 minutes. Let it cook, undisturbed, for 5-7 minutes or until the mixture turns a golden amber color.
Once 350 degrees has been reached, the sugar should have a copper penny color. Keep an eye on it, as it can go from copper to burnt quickly!
Remove from the heat and, while stirring constantly, gradually pour in the butter and cream mixture into the hot caramel. Add the teaspoon of lemon juice.
Continue stirring until everything is well combined, then return the pan to medium heat.
Keep stirring constantly until the mixture reaches 250°F.
Remove from the heat and pour the mixture into the prepared loaf pan. Let it cool completely and set at room temperature, for at least 3 hours or up to overnight.
Once cooled, remove from the pan and use a sharp knife to cut caramels it into into small pieces. Sprinkle flaky salt on the cooled caramels and serve.
Enjoy your homemade caramel candy!
Looking for caramel corn? Check out this recipe: Homemade Caramel Apple Popcorn Without Corn Syrup
More Delicious Dessert Recipes
Homemade Soft Caramel Recipe (Without Corn Syrup)
How to Make the Best Homemade TEXAS Size Marshmallows
Simple New York Style Cheesecake Recipe (No Springform Pan)
Sourdough Discard Peanut Butter Blossom Cookies
Homemade Chewy Caramel Candy Without Corn Syrup
Equipment
- Wax paper
- 2 Heavy saucepan
- 1.5qt loaf pan
Ingredients
- ½ cup heavy whipping cream
- 7 tablespoon unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon juice can help keep the caramel free of unwanted sugar crystals
- 1 teaspoon vanilla extract or 1 vanilla pod scraped
- Flaky sea salt for garnish
Instructions
- Grease a 1.5qt loaf pan with melted butter or cooking spray. Cut two pieces of parchment paper to fit the length of both sides of the pan. Place the parchment in the pan, overlapping them to create a sling. Lightly coat the parchment with butter or cooking spray. Set aside.
- In a small saucepan, melt the butter into the heavy cream over medium heat. Then add the salt and vanilla to the cream and set it aside.
- Measure one cup of white sugar and place it in a separate heavy small saucepan.
- Turn the heat to medium (on my electric stove, I set it between 6 and 7).
- Start your timer for 6 minutes! (It takes exactly 6 minutes from start to finish on my stove for the caramel to reach 350 degrees.)
- As the sugar cooks, it will melt down and turn into a syrup. The goal is to allow the caramel to come to the perfect temperature, which is 350 degrees F, which takes about 6 minutes. Let it cook, undisturbed, for 5-7 minutes or until the mixture turns a golden amber color.
- Once 350 degrees has been reached, the sugar should have a copper penny color. Keep an eye on it, as it can go from copper to burnt quickly!
- Remove from the heat and, while stirring constantly, gradually pour in the butter and cream mixture into the hot caramel. Add the teaspoon of lemon juice.
- Continue stirring until everything is well combined, then return the pan to medium heat.
- Keep stirring constantly until the mixture reaches 250°F.
- Remove from the heat and pour the mixture into the prepared loaf pan. Let it cool completely and set at room temperature, for at least 3 hours or up to overnight.
- Once cooled, remove from the pan and use a sharp knife to cut caramels it into into small pieces. Sprinkle flaky salt on the cooled caramels and serve.
- Enjoy your homemade caramel candy!
