Homemade True Caramel
Learn how to make true caramel three different ways with this easy recipe. True caramel is the process of dry burning sugar until it caramelizes, which creates a caramel flavor. This is the old fashioned, real, or true way to make caramel. Easily make homemade caramel sauce, chewy caramels, or caramel hard candy by simply adjusting the ratios of sugar, butter, and cream.
Equipment
- Digital Food Scale
- Stainless Steel Pot
- High Heat Spatula
Ingredients
Caramel Sauce
- 454 grams cane sugar
- 113 grams salted butter (room temperature)
- 2 cups heavy whipping cream (room temperature)
Chewy Caramel Candies
- 170 grams cane sugar
- 57 grams salted butter (room temperature)
- ¼ cup heavy whipping cream (room temperature)
Caramel Hard Candy
- 454 grams cane sugar
- 57 grams salted butter (room temperature)
- ¼ cup heavy whipping cream (room temperature)
Instructions
- In a medium pot, add the cane sugar and put over medium heat. Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form until the sugar turns into a liquid.
- Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
- Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added. Once about half the cream is added you can add more at a time.
- Once completely combined, remove from heat. Strain the caramel with a strainer to remove any clumps. (This is optional, but if you are new to caramel making, this is a good idea as you learn).
- Transfer caramel to a glass jar for caramel sauce (let come to room temperature before using in recipes). If making chewy caramel candies, line a 1-pound loaf pan with parchment paper. Grease it lightly with butter. Pour the caramel in and let it set. Then, you can remove the caramel and cut into small squares. Or you can use molds like I did here. If making hard caramel, transfer to your lollipop molds.
Video
Notes
Tips for the Best Homemade Caramel
- Use a scale as the ratios really matter here.
- Use a high heat spatula. This is important because caramel gets hot and the spatula is in the pot doing a lot of work. If you don’t have a high heat spatula, you can warp your spatula.
- Be patient. Making homemade true caramel takes patience, so just breathe while you take your time.
- Work quickly but efficiently when it’s time to add the butter and cream. You need to be sure to stir quickly and entirely in order to prevent clumps from forming or from burning the caramel.
- Store homemade caramel sauce in a glass jar. It can be left at room temperature for about 2 weeks. You can store it in the fridge for about 1 month. Store homemade chewy caramel candies and homemade caramel hard candy at room temperature for up to 2 weeks.
- High Altitude – Follow the recipe as noted.
Nutrition
Calories: 139kcalCarbohydrates: 16gProtein: 0.5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 29mgPotassium: 16mgSugar: 16gVitamin A: 327IUVitamin C: 0.1mgCalcium: 12mgIron: 0.02mg
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