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Homemade Caramels

5 from 2 votes
Kierste Wade | Old Salt Farm
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


  • 1 c. unsalted butter, 2 sticks
  • 1 1/2 c. packed brown sugar
  • 3/4 c. light corn syrup
  • 1 tsp. salt
  • ¼ c. heavy whipping cream
  • 2 tsp. vanilla extract
  • 1/2 c. chopped walnuts, optional


  • Combine all ingredients except vanilla and nuts in a large saucepan.
  • Cook over low to medium heat, while stirring constantly, until the caramel has reached a warm golden brown color and has reached the 244º F on a candy thermometer. I start checking the candy using the cold water method (drizzle a little bit of candy into a cup of very cold water, and check the consistency) at about 230 degrees. If you don't have a candy thermometer, you can make it using this method alone. Just look for the candy to be soft and chewy, to hold it's shape, but not runny or too hard.
  • Remove from the heat, add vanilla extract, and beat until creamy with a wooden spoon. Stir in nuts, if you decided to add them.
  • Pour into a buttered 9x13 glass baking dish. Let sit until the caramel has cooled enough to be handled.
  • Flip the caramel out onto the counter or plastic cutting board. I like to use kitchen scissors to cut it into pieces about 1 inch wide by 2 inches long. Roll the candy up into a piece of wax paper that's wide enough to twist shut on both sides.
  • Eat. ☺
Course :Candy
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