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.
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Servings: 0
Equipment
- Wax paper
- 2 Heavy saucepan
- 1.5qt loaf pan
Ingredients
- ½ cup heavy whipping cream
- 7 tablespoon unsalted butter
- 1 cup granulated sugar
- ¼ 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!