There’s something magical about the rich, buttery sweetness of homemade caramel candy, especially when paired with the luxurious creaminess of clotted cream. This recipe delivers a melt-in-your-mouth texture that’s both smooth and indulgent, with a deep, caramelized flavor that lingers on your palate. In just 24 minutes, you can create a treat that feels like a decadent escape from the everyday.
The combination of velvety caramel and the slightly tangy richness of clotted cream creates a balance that’s utterly irresistible. Each bite offers a perfect harmony of flavors, from the toasty sweetness of the caramel to the silky, melt-in-your-mouth cream. It’s a quick yet impressive recipe that’s sure to delight anyone with a sweet tooth.
Ingredients for Homemade Caramel Candy (with Clotted Cream)
- 3/4 cup (6oz/170g) white sugar (granulated sugar works best)
- 2/3 cup (4oz/115g) brown sugar (light or dark, depending on your preference)
- 5 tablespoons (3 1/2 oz/100g) golden syrup (substitute with corn syrup or honey if unavailable)
- 1 cup (8oz/225g) clotted cream (double cream can be used as an alternative)
- ½ teaspoon vanilla extract (use pure extract for the best flavor)
- 1/4 teaspoon salt (fine sea salt or kosher salt works well)
Step-by-Step Instructions
- Prepare the tin: Butter an 8×8 inch square tin and line it with parchment paper. Set aside.
- Combine ingredients: In a heavy-bottomed saucepan, add the white sugar, brown sugar, golden syrup, clotted cream, vanilla extract, and salt.
- Dissolve the sugars: Over medium-low heat, stir the mixture continuously until the sugars are fully dissolved.
- Simmer the mixture: Once the sugars dissolve, bring the mixture to a simmer for about 3 minutes. To test if it’s ready, drop a small amount into a cup of cold water. If it forms a soft ball, it’s done. (Alternatively, use a candy thermometer until it reaches 116°C / 240°F.)
- Beat the mixture: Remove the saucepan from the heat and beat the mixture vigorously for 2-3 minutes until it thickens.
- Pour and set: Pour the mixture into the prepared tin and let it sit for 30 minutes.
- Cut into squares: After 30 minutes, use a knife to mark the caramel into squares. Let it set completely before cutting into pieces.
- Store: Keep the caramel candy in an airtight container in the fridge for up to 4 weeks.
Perfect Pairings: Serving Suggestions
These homemade caramel candies are a treat on their own, but they pair beautifully with a cup of hot tea or espresso for a cozy afternoon indulgence. For a dessert twist, crumble them over vanilla ice cream or use them as a topping for apple pie. They also make a delightful gift when wrapped in parchment paper and tied with a ribbon!
Storage Secrets: Keeping Your Caramel Fresh
Store your caramel candies in an airtight container in the fridge for up to 4 weeks. If you prefer a softer texture, let them sit at room temperature for 10 minutes before serving. For longer storage, you can freeze them in a freezer-safe container for up to 3 months—just thaw in the fridge before enjoying.
Recipe Variations: Customize Your Caramel
Feel free to experiment with this recipe! Swap the clotted cream for heavy cream or coconut cream for a different flavor profile. Add a pinch of cinnamon or nutmeg for a warm spice twist, or mix in chopped nuts or sea salt for added texture and depth.
Equipment Essentials: Tools for Success
A heavy-bottomed saucepan is key to preventing scorching, and a candy thermometer ensures precise temperature control. Don’t forget to use a wooden spoon for stirring—it’s gentle on your pan and helps distribute heat evenly. Lastly, a sharp knife makes clean cuts when portioning your caramel.
Common Questions: Troubleshooting Tips
If your caramel doesn’t set, it may not have reached the correct temperature—use a candy thermometer to confirm it hits 116°C / 240°F. If it’s too hard, you may have overcooked it; try reducing the simmering time slightly next time. For a smoother texture, ensure all the sugar is fully dissolved before bringing the mixture to a simmer.
Homemade Caramel Candy (with Clotted Cream)
Equipment
- heavy-bottomed saucepan
- 8×8 inch square tin
- parchment paper
Ingredients
- 3/4 cup white sugar 6oz/170g
- 2/3 cup brown sugar 4oz/115g
- 5 tablespoons golden syrup 3 1/2 oz/100g
- 1 cup clotted cream 8oz/225g
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Butter and line an 8×8 inch square tin with parchment paper. Set aside.
- In a heavy-bottomed saucepan, add all of the ingredients.
- Over medium-low heat, stir until the sugars dissolve.
- Once the sugar has dissolved, bring the mix to a simmer for roughly 3 minutes. You can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready. (If you have a candy thermometer until the temperature reaches 116 °C / 240 °F)
- Remove from the heat and beat until the mixture becomes thick, around 2-3 minutes.
- Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container in the fridge for up to 4 weeks.
