Gluten Free Caramel Candy Recipe (Corn-Free)

This recipe makes soft and chewy, gluten-free caramels. You can wrap them individually to eat as candy, or use them in baking such as  Gluten Free Slated Caramel Cashew Cookies. They are so buttery that they melt in your mouth.

Homemade Gluten Free Candy Caramel (Corn-Free)

51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: Makes sixty-four 1 x 1 x 2/5-inch squares.

Homemade Gluten Free Candy Caramel (Corn-Free)

A recipe for soft, chewy, gluten free caramel to eat plain or use in your favorite gluten free recipes.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 1-3/4 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1/3 cup gluten free Lundberg Brown Rice Syrup (or dark corn syrup)
  • 1/2 cup filtered water
  • 2 teaspoons pure vanilla
  • Oil or gluten-free olive oil spray, for pan

Instructions:

  1. Line an 8-inch square pan with parchment paper so that it overlaps on two sides for easy removal. Oil all sides; set aside.
  2. To a small saucepan over medium heat, add the butter, cream, and salt. Heat until the butter melts; set aside.
  3. In a heavy, 3-quart saucepan, add the sugar and brown rice syrup. Slowly pour in the water without splashing anything onto the sides of the pan. (You want to prevent sugar from crystalizing.) Cook over medium-high heat until it boils. Carefully stir the center of the sugar, again, without splashing anything onto the sides of the pan. Cook for 5 to 15 minutes or until a candy thermometer reaches 250°F.
  4. Remove the sugar mixture from the heat and pour in the cream and butter mixture. (Be careful as it will bubble up quite a bit.) Stir gently, beginning from the center and do not splash on the sides of the pan. Return the saucepan to the burner and cook over a medium-high to high heat until the temperature reaches 250°F, 13 – 17 minutes. (There is no need to stir it other than to prevent from boiling over in the beginning.) To test its texture, see the Tips section**.
  5. Remove the pan from the burner and stir gently. Add the vanilla and stir to combine. Pour the caramel sauce into the prepared pan, and set aside to cool at room temperature. Refrigerate until firm enough to slice. Once cool, cut the caramel into squares and wrap each individual piece in a small sheets of wax paper, or use them in your favorite recipes. Store in the refrigerator only during warm weather.

Tips

*Brown rice syrup produces slightly softer caramels compared to corn syrup. Many enjoy brown rice syrup over corn syrup.

**Add a little cold water to a clear cup or bowl. Spoon some caramel, about the size of a pea or a little larger. Pick the piece of caramel up. If you can form it into a ball, it is ready. If not, return the saucepan to the stove and test it again once it reaches 250°F. Test it again. If it still is not firm enough, continue to cook the caramel until it reaches about 252°F. Anything above that temperature will likely cause this mixture will burn.

5 Replies to “Gluten Free Caramel Candy Recipe (Corn-Free)”

  1. This recipe is AWESOME! Best caramel ever! Please NOTE if you are at a HIGH ALTITUDE the max temperature should be reduced accordingly. I’m in Boulder, CO and so my max temp is only 136*/138*. A rule if thumb is reduce temp by 2 degrees for every 1000 ft above sea level, but use soft ball test in addition to help determine max temp. Thanks for this recipe 😊

  2. Kat, please DO let us know how well the coconut cream works because I have the same food issues you do and I haven’t enjoyed soft caramel for 3+ decades!

  3. Email question – October 16, 2013:

    “Will the recipe work with a non-dairy substitution for the heaving whipping cream? Can I use the top of refrigerated cans of coconut milk? Or would So Delicious Coconut Creamer work as a substitute? I can’t do dairy/casein or soy.
    Thank you.”

    ~K.

    1. Hi Kat,

      The caramel sauce is what creates the hardening of these candies. The whipping cream softens them. Therefore, I believe the cream at the top of a can of coconut cream will work nicely. Please update us here if you try it. I’m sure it would help a lot of people on a dairy-free diet. I would try it myself, but I don’t make too many coconut recipes because I am allergic to it.

      Thanks,
      Carla

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