These homemade caramels without corn syrup combine butter, sugar, and cream for a rich flavor and soft, chewy texture. The three-ingredient mixture cooks on the stovetop, making this a simple homemade candy for holidays or gifting.

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Why You'll Love These Homemade Caramels

Only three ingredients: Butter, granulated sugar, and heavy cream create the complete caramel mixture.
No corn syrup: The sugar is melted directly into the butter before the cream is added.
Soft and chewy: Cooking the caramel to 240°F (116°C) gives each piece a tender pull while helping it hold its shape.
Made for sharing: The slab cuts into 40 individual caramels that can be wrapped for holiday gifts.

These homemade caramels remind me of cozy afternoons when butter and sugar perfume the kitchen. I often prepare them around the holidays, then wrap each square for friends. They feel especially thoughtful beside my homemade peppermint bark. I also keep a few pieces to enjoy with coffee. That simple ritual makes this three-ingredient candy feel special every time.

I love how butter and cream soften the deep sweetness of caramelized sugar. The finished squares are rich and smooth, with a soft, chewy pull. Melting the sugar into the butter develops the caramel before the cream goes in. Cooking the mixture to 240°F (116°C) then gives the caramels their reliable set. Unlike my salted caramel sauce, this version cools into pieces that hold their shape.

Key Ingredients for Homemade Caramels

Only three ingredients are needed to make this caramel candy.

Unsalted butter: I use real butter to give the caramels a rich base and smooth, creamy flavor.
Granulated sugar: For me, granulated sugar creates the deep amber sweetness that defines homemade caramel.
Heavy cream: I add heavy cream for its velvety richness and the soft, chewy bite it gives each piece.

How to Make Homemade Caramels

You can find the complete printable recipe with measurements below. This overview shows how the caramel comes together.

1. Melt the sugar: Melt the butter in a nonstick skillet, then add the sugar and stir frequently until smooth and amber.

2. Add the cream: Slowly pour in the cream while stirring, then bring the mixture to a gentle boil. Reduce to medium-low.

3. Cook the caramel: Cook, stirring often, until the caramel reaches 240°F (116°C), about 15-20 minutes.

4. Cool and cut: Pour the caramel into the prepared pan, cool it completely, then lift out the slab and cut it into squares.

Tips for Homemade Caramels

Use a nonstick skillet: The wide cooking surface gives the sugar room to melt while making the thick caramel easier to stir.
Scrape the entire surface: Move the spatula across the center and around the edges frequently to limit sticking and uneven heating.
Follow the color change: The sugar will look clumpy before becoming a smooth amber caramel, so allow that transition to happen gradually.
Divide before cutting: Cut the cooled slab into even strips first, then cut across them to produce more uniform pieces.

Storage

I wrap each caramel separately in parchment paper and keep the pieces in a tin. They stay soft for up to two weeks, which makes them convenient for preparing before the holidays.

What to Serve With Homemade Caramels

I like serving these caramels with coffee or adding them to a holiday candy plate. Chocolate walnut fudge adds a nutty chocolate option, while lemon fudge provides a brighter contrast.

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Recipe

3-Ingredient Homemade Caramels

These 3-ingredient homemade caramels are made with butter, sugar, and cream-no corn syrup needed. Cook the mixture to the firm-ball stage for soft, chewy caramel candy that cuts cleanly.

5 from 2 votes

Print Rate

Course: Candy, Dessert

Cuisine: American

Prep Time: 5

Cook Time: 30

Cooling Time: 2

Total Time: 35

Servings: 40 caramels

Calories: 48

Author: Estefania

Ingredients

▢ 60 g unsalted butter
▢ 250 g granulated sugar
▢ 150 ml standard heavy cream

Instructions

Line a 10 × 3.5 inch (26 × 9 cm) loaf pan with parchment paper, leaving enough overhang to lift out the cooled caramel.
Melt 60 g unsalted butter in a nonstick skillet over medium heat.
Add 250 g granulated sugar . Stir frequently as the sugar clumps, melts, and turns into a smooth amber caramel.
Slowly pour in 150 ml standard heavy cream while stirring. Continue stirring until the mixture is smooth and evenly combined.
Reduce the heat to medium-low. Cook for 15-20 minutes, stirring frequently, until the caramel reaches 116 °C.
Immediately pour the caramel into the prepared loaf pan and spread it evenly. Let it cool at room temperature for 2 hours.
Lift the set caramel from the pan using the parchment overhang, then cut it into 40 pieces.

Notes

Pan size: Use a 10 × 3.5 inch (26 × 9 cm) loaf pan. A wider pan will produce thinner caramels, while a narrower pan will make them thicker.

Sugar stage: Wait until the sugar has completely melted and no hard clumps remain before adding the cream. Unmelted sugar can leave firm pieces in the finished caramel.

Adding the cream: The hot caramel will bubble vigorously when the cream is added. Pour slowly and keep your hands and face away from the rising steam.

Temperature reading: Keep the thermometer tip submerged in the caramel without touching the skillet. Contact with the pan can cause an inaccurate reading and affect the final texture.

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.