Homemade Caramels
Homemade Caramels Without Corn Syrup are pretty easy to make and super tasty.
- Prep Time: :05
- Cook Time: :10
- Total Time: :15
- Yield: 24 1x
- Category: Dessert
- Method: Stove Top
Ingredients
Units
Scale
- 1 cup unsalted butter (use Earth Balance Soy Free Spread for allergy friendly version)
- 1 c brown sugar
- 1/2 c honey
- 1 tsp Vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- Candy Thermometer
- Kosher salt for topping
Instructions
- In a sauce pot, melt butter, honey, vanilla, and brown sugar on med. high until melted. Stirring constantly!
- Once melted reduce heat to medium or low and cook until candy hits 215-220 F.
- Turn heat on lowest possible and cook for 2-3 minutes, stirring constantly.
- Remove from heat and add salt and baking soda. Stirring constantly.
- Quickly poor in a GREASED baking dish and allow to cool.
- Once cool, cut in small rectangles, sprinkle top with kosher salt and wrap in small squares of wax paper.
Notes
- Put wrapped caramels in an airtight bag or canister in the pantry or a dry, cool cupboard. Wrap homemade caramel pieces individually in plastic wrap before placing them in a canister or zip-top plastic bag. Protect your caramels from moisture and they will stay fresh for up to three weeks at room temperature.
Find it online: https://goingmywayz.com/homemade-caramels/