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)
A recipe for soft, chewy, gluten free caramel to eat plain or use in your favorite gluten free recipes.
- 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
- Line an 8-inch square pan with parchment paper so that it overlaps on two sides for easy removal. Oil all sides; set aside.
- To a small saucepan over medium heat, add the butter, cream, and salt. Heat until the butter melts; set aside.
- 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.
- 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**.
- 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.
*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.
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