Homemade Chewy Caramel Candy Without Corn Syrup
Homemade chewy caramel candy without corn syrup made with granulated sugar, heavy cream, butter, vanilla, lemon juice, and salt. These old-fashioned caramels are rich, smooth, and perfect for gifting or serving as a simple homemade candy.
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Servings: 30 small caramels
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
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
Instructions
- Grease a 1.5-quart loaf pan with butter or cooking spray.
- Line the pan with two pieces of parchment paper, placing them in opposite directions to create a sling. Lightly grease the parchment paper and set aside.
- In a small saucepan, warm the heavy cream and butter over medium-low heat until the butter is melted.
- Stir the salt and vanilla into the cream mixture, then remove from the heat and keep nearby.
- Add the granulated sugar to a separate heavy-bottomed saucepan.
- Cook the sugar over medium heat until it melts into a deep amber syrup. If using a thermometer, the melted sugar should be around 350°F.
- Remove the pan from the heat.
- Slowly pour the warm cream and butter mixture into the caramelized sugar while stirring constantly. Be careful, because the mixture will bubble up quickly.
- Stir in the lemon juice.
- Return the pan to medium heat.
- Cook, stirring constantly, until the caramel reaches 245°F to 250°F.
- Pour the hot caramel into the prepared loaf pan.
- Let the caramel cool and set at room temperature for at least 3 hours, or overnight.
- Lift the caramel from the pan using the parchment paper.
- Sprinkle with flaky sea salt, if desired.
- Cut into small pieces with a sharp knife.
- Wrap each caramel in wax paper or parchment paper.