Easy Gluten-free Caramel without Corn Syrup
This easy recipe for gluten-free caramel candy makes soft and buttery caramel that is just like your grandma used to make.
Ingredients
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 Cup Honey
- 14 OZ Sweetened Condensed Milk
- ½ Cup Butter Unsalted
- ¼-½ Teaspoon Sea Salt Optional
Instructions
- Lightly grease a baking pan, line it with parchment paper, and set it aside. I like to use an 8x8.
- 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.1 Cup Sugar, 1 Cup Brown Sugar, 1 Cup Honey, 14 OZ Sweetened Condensed Milk, ½ Cup Butter
- 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.
- Sprinkle the sea salt to the top of the warm caramel.¼-½ Teaspoon Sea Salt
- 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 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. My second favorite pan is stainless steel. I do NOT recommend using a non-stick pan to make caramel.
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, allow 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.
Use a Good Thermometer. - While I prefer a candy thermometer clipped to the pot, it's unnecessary. If you have a 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.
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 they 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.
Nutrition
Calories: 178kcalCarbohydrates: 43gProtein: 1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gTrans Fat: 0.01gCholesterol: 2mgSodium: 80mgPotassium: 22mgFiber: 0.1gSugar: 40gVitamin A: 41IUVitamin C: 0.1mgCalcium: 60mgIron: 0.2mg
Tried this recipe?Let us know how it was!