Learn how to make buttery, soft, chewy homemade caramel candies with a warm hint of cardamom. This unexpected flavor pairing is delicious and always a crowd-pleaser—perfect for gifting, parties, or an everyday treat.
Why you’ll love these caramel candies
After several test batches to perfect the texture and balance of flavors, these caramels turned out incredibly addictive. Friends and family always ask for more—so I happily oblige. These caramel bites are:
- Beginner-friendly: Made with just six ingredients and simple steps.
- Great for making in bulk: One batch yields many servings, ideal for parties or gift packages.
- Easy to prep ahead: Store them for later so you always have a homemade treat on hand.
Once you try these spiced homemade caramels, store-bought versions will seem tame in comparison.
Key ingredient notes
- Unsalted butter gives a rich base and helps create the soft, chewy texture. If you only have salted butter, omit any added salt in the recipe.
- Granulated sugar caramelizes during cooking and provides the familiar brown color and deep flavor.
- Heavy whipping cream contributes a creamy mouthfeel thanks to its high fat content.
- Light corn syrup helps prevent sugar crystallization, keeping the caramels smooth instead of grainy.
- Freshly ground cardamom offers the best flavor. Because ground cardamom loses potency quickly, buy whole pods, lightly toast them, remove the seeds, and grind just what you need.
- Kosher salt balances sweetness and enhances the other flavors.
How to make cardamom caramel bites
Start by lining an 8-inch square baking pan with aluminum foil and generously buttering the bottom and sides.
- Combine all ingredients in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
- Boil the mixture uncovered, stirring now and then, until it reaches 250°F (120°C) on a candy thermometer—about 15–20 minutes—maintaining a steady boil.
- Pour the hot caramel into the prepared pan and spread it evenly.
- Cool completely at room temperature, about 2 hours.
- Cut the set caramel into small pieces and wrap each piece tightly in wax paper or pre-cut caramel wrappers. Enjoy.
Time-saving tip
Wrapping candies in tiny pieces of wax paper takes time. Pre-cut caramel wrappers are a simple way to speed up the finishing steps and make assembly easier.
Tips for success
- Always use a candy thermometer for accuracy. Visual or water-drop tests are less reliable and can lead to overcooked or undercooked candy.
- Butter the foil, parchment, or wax paper before pouring the caramel. If the pan isn’t greased well, the candy can stick and ruin the batch.
- Keep the pot attended while cooking and stir frequently. Caramel can overcook quickly if left unattended.
- Customize the flavor by omitting cardamom for classic caramel, or try gingerbread spice or cocoa for a twist.
Storing tips
- Store wrapped candies in an airtight container at room temperature for up to one week, or refrigerate for several weeks.
- Freeze the individually wrapped pieces for up to three months; thaw at room temperature or in the fridge before serving.
FAQs
Caramel sauce is a pourable topping used for desserts, while caramel candy is cooked to a higher temperature and set into a solid, chewable form. Candy recipes often include corn syrup to prevent crystallization and create a smooth, stable texture.
Using caramel sauce to make candy is not recommended because it won’t set properly. Candy needs to be cooked to a specific temperature to achieve the right firmness and chew.
Granulated sugar is ideal because it melts and caramelizes predictably. Its clear color also helps you monitor the caramelization stage to avoid burning.
More homemade candy recipes
- Microwave Peanut Brittle Recipe
- Old-Fashioned Divinity Recipe
- Chocolate Peanut Brittle
- Double Chocolate Peppermint Fudge
Cardamom Caramel Candy
Ingredients
- 4 tablespoons (55 g) unsalted butter, plus more for the pan
- 1 cup (200 g) granulated sugar
- 1 ½ cup (360 ml) heavy whipping cream
- ½ cup (120 ml) light corn syrup
- ½ teaspoon freshly ground cardamom
- ¼ teaspoon kosher salt
Instructions
- Line an 8-inch (20 cm) square baking pan with aluminum foil and generously butter the bottom and sides.
- In a large heavy saucepan, combine all ingredients and heat over medium, stirring occasionally until the mixture comes to a boil. Continue boiling uncovered, stirring occasionally, until the mixture reaches 250°F (120°C) on a candy thermometer, about 15–20 minutes.
- Pour the hot caramel into the prepared pan, spread evenly, and cool completely at room temperature, about 2 hours.
- Cut the set caramel into small pieces and wrap each in wax paper. Store in an airtight container.
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Tips & Notes
Storing Tips:
– Store wrapped candies in an airtight container at room temperature for up to one week, or refrigerate for several weeks.
– Freeze wrapped candies for up to three months; thaw at room temperature or in the fridge before serving.
Nutrition
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This post was originally published on November 30, 2015, and last updated on December 8, 2019.