Homemade Caramels

Prep time
50 minutes
Total Time
2+ hours
2 ratings

Sit beside a warm stove and stir caramel in a pot for a calming half-hour and you can treat your loved ones to homemade candy and finish the last chapter of a novel at the same time.

For the nuts, use pecans, walnuts or hickory nuts. Or, if you prefer caramel without interruptions, then don’t “go nuts.”



1. Butter a 9-by-12-inch pan. Combine sugar, corn syrups, butter and 1 cup of the cream in heavy saucepan. Bring to boil over medium heat, stirring constantly.

2. Slowly stir in remaining cream. Continue to boil, stirring slowly and constantly, until mixture reaches 245-247 degrees on candy thermometer, 30-40 minutes.

3. Remove from heat and stir in nuts, vanilla and salt. Pour into prepared pan.

4. Caramels may be cooled in the refrigerator, but let them soften out of the refrigerator before cutting. Cut with sharp knife into small rectangles; roll each caramel in a square of wax paper and twist the paper at both ends to secure.


This recipe comes from my cousin’s family; she makes the caramels every year around Christmas time…and every year I hope I’m around when she’s sharing them!

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Terese Allen from Organic Valley on September 25th, 2013
Hi Teresa,
This recipe uses sugar plus light and dark corn syrups. (I believe the previous question was about substituting organic sugar for the regular sugar). Organic corn syrup is available on the market, so you go that route to make these caramels. (Oganic dark corn syrup is harder to find, though. If you can't find organic dark corn syrup, you can use all light instead.)
Teresa from MD on September 24th, 2013
HI I love your products and I've been looking for a organic caramel for this apple season and to make homemade caramel popcorn so thanks for posting recipe! However how is it organic if you're using corn syrup!? I assume the previous question about using organic sugar was in place of corn syrup? If not what's the alternative to corn syrup?
Terese Allen from Organic Valley on September 19th, 2013
Hi Sue - Yes, indeed, that should work. If you're doing this after the caramel has cooled and firmed up, I suggest cutting it into pieces and reheating it in a double boiler (over simmering water) with a tablespoon or two of water. Heat and stir until the caramels melt into a thick, smooth coating consistency. After you've dipped the apples, refrigerate them to firm up the caramel again.
Sue from New Berlin, WI on September 11th, 2013
Can you use this caramel recipe for caramel apples?
Terese from Organic Valley on December 22nd, 2010
Hi Thomas - This should work with organic sugar. There are two possibilities I can think of why your other caramel recipe didn't work. If the heat on your thermometer never registered above 217 degrees but the caramel burned, it sounds real possible that your thermometer wasn't accurate. Another thing I wonder is if the organic sugar particles you used were thicker or denser than "regular" white sugar. I don't think that should make a difference, but then again...! Good luck with your next attempt and let us know how it turns out.
Thomas from East Stroudsburg, PA on December 21st, 2010
Does this work with organic sugar as well? I tried another caramel recipe with organic sugar and the temperature couldn't get above 217 and then the whole thing burned.

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