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.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

Total Time 35

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