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Brown Sugar Caramels

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Brown Sugar Caramels are the perfect sweet treat to make and give this holiday season — just try not to eat them all yourself!

Brown Sugar Caramels4
Anyone else have a really hard time keeping your hand out of the candy bowl when there are soft, chewy caramels in there?

…Yeah, me neither…

But seriously. There is just something about homemade caramels. (By the way…do you say “car-muhl” or “care-a-mell”?) It only takes a few humble ingredients and a little bit of heat to make magic happen when it comes to making caramel.

Brown Sugar Caramels2
I made these Brown Sugar Caramels just before Thanksgiving and took them to my family. Let’s just say that 75 caramels did not last long. They were super impressed – I did not admit to them how easy they were to make.

Much like sharing family recipes with you every Christmas, I seem to have need to encourage you to pull our your candy thermometers about once a year. (Exhibit A: My great-grandmother’s Peanut Brittle recipe.)

I know that candy making can feel intimidating, but it really is not that scary. Get yourself a good candy thermometer – this one on Amazon is very similar to the one that I use – keep your eye on it, and you are set.

This recipe makes around 75 caramels – this can increase or decrease depending on how big you cut your candies – which is plenty to give as gifts or take to a holiday party this month. In fact, this recipe is a perfect addition to this month’s #12Bloggers theme – Holiday Party Treats!

Holiday Party Treats

Regardless of the occasion – be it a work shindig, school party or a soiree with the in-laws – we have you covered this month. Make sure to check out my fellow 11 bloggers’ recipes for fun and tasty holiday party treats:

Brown Sugar Caramels

Yield: Approx 75 caramels

Brown Sugar Caramels

Brown Sugar Caramels
Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 3 hours
Total Time 3 hours 20 minutes

Ingredients

  • 1 1/2 cups heavy cream
  • 1/4 cup unsalted butter
  • Pinch of salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla
  • Sea salt to top

Instructions

  1. Lightly grease an 8x8-inch square pan and line with parchment paper (the baking spray helps keep the parchment in place). Set aside.
  2. In a large glass measuring cup, add the cream, butter and salt. Microwave on high in 30-second intervals until cream is hot and steamy and the butter is melted, stirring or swirling gently between microwave intervals. Set aside.
  3. In a large heavy-bottomed pot (I used my 3-quart dutch oven - you want a large pot for this as the mixture boils up quite a bit), add the sugars, corn syrup and water. Whisk until thick and grainy. Use a wet pastry brush to wipe down the inside of the pot. Clip your candy thermometer to the side of the pot, making sure the tip is submerged but not touching the bottom of the pot.
  4. Turn the heat to medium. Without stirring, heat to 260 degrees. Remove from heat, then slowly whisk in the cream mixture. Mixture will boil up.
  5. Return to heat and, again without stirring, heat to 250 degrees. Turn off heat, quickly but gently whisk in the vanilla, and carefully pour into the prepared pan. Do not scrape the bottom of the pot, as this will have burned sugar that you do not want in your caramels.
  6. Top caramels lightly with coarse sea salt and allow to cool completely, at least 2-3 hours or, preferably, overnight. Cut into squares or rectangles and wrap each piece in waxed paper.

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emma williams

Friday 22nd of November 2019

You don't need a thermometer..Just use the cold water to drop small amt into and forms a solid ball..Never have used thermometer for anything in my life. Okay if you have one, but don't delay making the caramels if you don't. Love this recipe...HAPPY HOLIDAYS TO ALL!!!! P.S. Use Stephie recipes a lot ! Always good..

Susann McCoy

Saturday 29th of December 2018

This recipe is great but the temperatures did not work for what I wanted. I wanted to cut them into squares and wrap them in parchment as individual candies. At these temperatures the candy (although tasted awesome) was too soft to cut. I increased the first temp up to 320 degrees, then added the cream/butter mixture, then took it to 245 degrees and it was perfect to cut. Still chewy. I also did rum extract instead of vanilla for a little change. My husband and neighbors ask for this every year!

Vienna

Thursday 20th of July 2017

I am in the waiting stage as I type this and man do they smell sooooo good! I have never made them with brown sugar but I was really short on white sugar to make them with just white sugar. I figured brown would work but finding your recipe is a life saver. Thanks!

Caterina Snyder

Tuesday 22nd of December 2015

These caramels are exactly what I've been looking for! THANK YOU! I just can't get enough of caramel sauces made with unrefined muscovado sugar and thats what I used in these and they turned out PERFECT! Slightly sweet with a rich brown sugar flavor and a touch of salt and smoke. YAY!! Now I just have to try to not eat them all before I give them away as Christmas gifts.....

Stephie

Wednesday 30th of December 2015

You're most welcome! And thank you for the lovely comment! Great to know that the unrefined muscovado sugar works well in this recipe.

Heather

Friday 13th of November 2015

Is there anything I could use to substitute corn syrup in this recipe? My parents don't buy corn syrup and I really wanted to make some of these for my younger siblings...

Stephie

Saturday 14th of November 2015

Hi there - Honestly, I don't have a substitution for you. Corn syrup really does serve a purpose in candy making - I know some people have successfully subbed out corn syrup in candy recipes, but I've never had a chance to try it and couldn't attest to how it would work for this recipe.