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Home » Recipes

Easy Five Ingredient Homemade Caramel Candy

Dec 9, 2020 · Leave a Comment

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These Easy Five Ingredient Homemade Caramel Candies are so soft and buttery, just like your grandma used to make. They are simply the best!

I absolutely love homemade caramel, which is probably more obvious than I think since I do have several caramel recipes on the site, haha. The thing is, most people love caramel, but most people don't love making caramel. I get it; it can seem complicated to make for a result that might not be what you were expecting.

Don't worry, I totally understand that, but I am here to tell you that it doesn't have to be hard or complicated and you can make it in no time flat. Your friends and family will be amazed by the sweet treat that you've made completely homemade.

Easy homemade caramel candy pieces sitting on parchment paper with a bite taken out showing off the texture with extra sea salt flaked on top.

Why you need to make these ASAP!

  • Simple Ingredients - Only 5 ingredients, and none of them are CORN SYRUP!
  • Easy to Make - Literally, you throw everything into one pot and let it cook!
  • Soft and buttery texture that will keep you going back for more!
  • Add a bit of salt for an extra fancy flair!
  • Perfect for the holidays and all year long!

Five Simple Ingredients

  • Sugar
  • Brown Sugar
  • Honey
  • Sweetened Condensed Milk
  • Butter
  • Salt (optional)

What makes these better than just sugar, cream, and butter? Traditionally, caramels are made of, and I do make it this way (see my Homemade Rollo Recipe), but that does require watching the sugar so it doesn't burn, which can be frustrating. This recipe is much easier, and I promise there is no guesswork here.

Caramel candy ingredients laid out including sugar, brown sugar, honey, sweetened condensed milk, butter and salt.

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Tips and Tricks

Use a heavy-bottomed pan

I actually prefer my enameled cast iron pan for making caramel because it heats really evenly. A heavy-bottomed pot will help the caramel ingredients cook at the same rate and reduce the possibility of scorching.

Make sure your ingredients are at room temperature

This is especially important for the butter. When all of the ingredients are at the same temperature, it allows everything to melt and cook evenly. If the butter is cold, it will melt at a different rate than everything else, and it can cause the caramel to separate. Don't worry if this happens; just keep whisking it, and it will all come together.

Cook it on Medium- Low

You don't want your caramel to cook too fast. You want the caramel to come together and then come to temperature as one. If it cooks too fast, some ingredients might not cook right, and it could separate.

Whisk Constantly

This will be a little hard at first as everything comes together but just keep whisking. This keeps the caramel moving and keeps it from getting hot spots and scorching, so it cooks evenly.

Use a Good Thermometer

While I prefer a candy thermometer clipped to the pot, it's unnecessary. If you have any good food-grade thermometer, you are good. You just want to watch the temperature, so you pull the caramel to get the results you want.

Soft or Hard Caramel?

This is a total preference, and both can be made with this recipe. I prefer my caramel super soft, so it melts in my mouth. When it comes to the final texture of caramel, it comes down to the temperature you cook. This is why a good thermometer is important.

For soft caramel, pull it when it reaches 220-225 degrees. I pull mine, usually about 222 degrees. If you want a little bit firmer caramel, you can take it closer to 230 degrees.

Let's Make Some Carmel Candy

  1. Grease and line a baking pan with parchment paper and set it aside.
  2. Combine all the ingredients, except the salt, into a pan.
  3. Cook the mixture over medium-low heat until it reaches 220-230 degrees, depending on the consistency that you prefer.
  4. Once the caramel is cooked, add salt if desired.
  5. Pour the caramel into the prepared pan and allow it to cool completely before enjoying.
All the ingredients to make homemade caramel candy in a pot ready to be cooked till golden perfection.

Storage Tips

Caramel can be stored at room temperature for about two weeks if it lasts that long before it's eaten.

I like to wrap individually in pieces of wax paper for easy grabbing when enjoying or sharing.

When cutting caramel, do not push straight down with a knife. The caramel will stick to the knife this way. Instead, lightly brush a knife with some butter and then cut back and forth like you are sawing. This will reduce sticking and allow the caramel to cut easier.

Caramel candy is poured into a parchment lined baking dish to cool completely before being cut and enjoyed.

Ways to Enjoy Homemade Caramel Candy

These caramel candies are good to enjoy in pieces by themselves, or you can make some homemade caramel truffles. Just shape the caramel once it's cooled and dip in chocolate. You can also pour the caramel into candy molds for fun little festive treats. You can even use this caramel recipe to make the best caramel apples. Just dip your apples into the caramel before it's cooled, and then enjoy!

More Caramel Recipes to Enjoy

Caramel Apple Pound Cake 

Caramel Dipping Sauce

Homemade Chocolate Pretzel Toffee Bark

Homemade caramel candy cut into squares and wrapped in wax paper ready to be enjoyed when the mood hits.
Easy homemade caramel candy pieces sitting on parchment paper with a bite taken out showing off the texture with extra sea salt flaked on top.

Easy Five Ingredient Homemade Caramel Candy

These Easy Five Ingredient Homemade Caramel Candy are so soft and buttery, just like your grandma used to make. They are simply the best!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24
Calories 37 kcal

Ingredients
  

  • 1 C Sugar
  • 1 C Brown Sugar
  • 1 C Honey
  • 14 OZ Sweetened Condensed Milk
  • ½ C Butter unsalted
  • ¼ - ½ teaspoon Salt Optional

Instructions
 

  • Lightly grease a baking pan, line it with parchment paper, and set it aside. I like to use a 8x8 because I like thicker pieces but you can also use a 9x13.
  • Attach a candy thermometer to a heavy-bottomed stockpot If you don't have one you can use an instant-read thermometor to check temperature while it cooks. A candy thermometer just makes it easier.
  • Combine all of the ingredients except the salt to the pan.
  • Cook the mixture over medium heat until it reaches 225 degrees for soft caramels. If you want a little bit firmer caramel, then cook it to about 230 degrees Add the salt if desired at this point.
  • Once the caramel has reached the desired temperature, pour it into the prepared pan and smooth it out.
  • Allow the mixture to cool completely and then cut it into desired sizes and wrap it into pieces of wax paper to store.

Notes

Use a candy thermometer - While not necessary it does make the process easier so you know your candy is at the right temperature for what you want it to do.
Use a heavy-bottomed pan - This helps to make sure your candy heats evenly and you don't end up with spots that are over or undercooked.
Stir Constantly - This keeps the caramel from scorching on the bottom of the pan and allowing it to cook more evenly. 
Keyword candy, caramel, Christmas, dessert, sweets, truffles

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I’d love to see what you come up with!

« The Best Soft and Chewy Snickerdoodle Cookies
Soft and Chewy Gluten-free Gingerbread Cookies »

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