Homemade Buttery Caramels with Walnuts
Rich, chewy caramels made by cooking sugar, corn syrup, and butter to hard-ball stage, then cooling and cutting into squares. The long cooking time develops deep caramel flavor, while walnuts add crunch and nuttiness. Perfect for gifting or serving after dinner. This version uses a traditional candy thermometer method and gradual cream incorporation for smooth, consistent texture without crystallization.
Ingredients
- 2 cup sugar
- ¾ cup light corn syrup
- ½ cup butter
- 2 cup half-and-half creamheavy cream1:1richeradds dairy
higher fat content
- ½ cup walnuts, broken
Instructions
- 1
Combine sugar, corn syrup, butter, and half of the cream in heavy pot.
- 2
Bring slowly to a boil over medium heat.
- 3
Gradually stir in remaining cream.
- 4
Stir frequently as mixture thickens.
- 5
Continue stirring constantly as mixture darkens.
- 6
Cook until mixture reaches 254 degrees F (hard-ball stage).
- 7
Pour into buttered baking sheet with walnuts scattered on bottom.
- 8
Refrigerate until partially set, then remove.
- 9
When completely cold, cut into squares.
- 10
Wrap each piece individually in plastic wrap.
Tips
Use candy thermometer for accuracy. Undercooking yields chewy caramels; overcooking makes them hard and brittle.
Add cream gradually to prevent boiling over. Stir constantly during darkening stage to avoid hot spots and uneven cooking.
Butter your baking sheet thoroughly and line with parchment for easier removal and wrapping.
Good to Know
Keep wrapped caramels in airtight container at room temperature up to 2 weeks. Store in cool location away from heat and humidity.
Make caramels up to 1 week in advance. Wrap and store before serving or gifting.
Serve as after-dinner treat or gift in small boxes or bags. Pair with coffee or hot chocolate.
Common Mistakes
Stir constantly toward end to avoid burnt bottom and uneven cooking.
Do not skip buttering the pan to prevent sticking and tearing during removal.
Use candy thermometer instead of cold-water test alone for consistent hard-ball stage.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use salted butter instead of unsalted?
Yes, use salted butter for added depth. Reduce added salt if recipe calls for it. The caramels will have a pleasant salty-sweet balance.
What if my caramels turned out grainy or crystallized?
Crystallization happens from temperature fluctuations or undissolved sugar. Next time, stir only until mixture boils, then avoid stirring. Use precise thermometer readings.
How long can wrapped caramels be kept?
Properly wrapped caramels last 2 weeks at room temperature in a cool, dry place. Refrigerate in humid climates. Freeze in airtight container up to 3 months.