Homemade caramels couldn't be any easier to make, especially when utilizing a candy thermometer to achieve the correct temperature.
If you have any caramels left, there is so much you can do with these sweet, classic treats. Add them to cookies, such as the best chocolate chip cookies, cakes, such as the warm chocolate cake, or simply add to coffee, or atop ice cream for a quick treat.
Another great option: add to yeast rolls, such as the apple caramel rolls.
- Cook Time
- Prep Time
- 64 caramelsServings
2 cups sugar
2 cups heavy cream
4 tablespoons butter, cut into small pieces
¼ cup honey
1. Line an 8x8-inch square pan with parchment paper and set aside.
2. Combine sugar, heavy cream, butter, and honey in a large pot. Allow room for the caramel to bubble up. Stir the ingredients to combine.
3. Place a candy thermometer into the pot. Place over medium heat and cook without stirring until temperature reads 252°F/122°C. Do not stir at all.
4. Once the temperature is reached, immediately remove from heat and carefully pour the hot caramel into the prepared pan. Tap the pan on the counter a few times to remove any air bubbles.
5. Allow the caramel to cool for at least 2 hours before cutting.
6. Wrap cut candies in parchment or wax paper.