Sugar Mommas’ Homemade Caramels
2 mins read

Sugar Mommas’ Homemade Caramels

I am not exaggerating when I say I have been trying to make homemade caramels for years. It has become a family joke that I either burn caramel during cooking, or somehow alter the recipe so that it turns out too hard or soft. All I have ever wanted was to produce a flawless caramel candy.

I finally decided there was a higher being preventing me from making the ideal caramel as a thoughtful gesture because once I figured it out, I’d probably gain 500 lbs. Well, I did it! I mastered the perfect caramel. Now I have to master the art of eating it only in moderation…

You will need:

 *This recipe requires a candy thermometer

2 cups granulated sugar
1/2 cup unsalted butter
2 cups heavy whipping cream
3/4 cup light corn syrup
1 teaspoon vanilla extract
Sea salt for dusting


Grease the bottom and sides of an 8-inch square glass baking dish with butter. (Momma Reiner likes to give an additional light spray of non-stick cooking spray for good measure. Gosh forbid I go through all this effort and one spec of my caramel sticks to the pan!)

In a heavy 3 quart saucepan, place the sugar, butter, cream, and corn syrup over medium heat until it boils. Continue to boil uncovered, for approximately 30 minutes, stirring frequently so you do not scorch the bottom. The candy will turn from a whitish yellow to a golden amber color. Pay attention as the candy thermometer reaches 235°F. Stir constantly until it reaches 245°F (hard ball stage), and immediately remove the mixture from the heat. Carefully pour the caramel into your prepared dish. Sprinkle with the sea salt. Set aside for two hours to overnight to allow the candy to cool and set.

Place wax or parchment paper on a work surface. Remove the caramel block from the baking dish. Use kitchen shears or a good knife to cut the caramel into one inch squares. Wrap the candy in wax paper or plastic wrap. Enjoy!

Sugar Mommas Notes:

Make sure you do not use larger than a 3 quart saucepan. A larger pan allows too much moisture to evaporate, making the caramel cook too fast, and will burn your candy.

We use Glad Press ‘n Seal to wrap our candies, as it is self-adhesive.

Do not eat all the caramel at once. You may get a stomach ache, sugar high, or both.

Sass it Up: Use fancy sea salts such as Himalayan Pink or Grey Sea Salt.

Notify of
Inline Feedbacks
View all comments