The most requested Christmas gift I get each year is these homemade gluten-free salted caramels. They take some effort, but the results are far better than any store-bought caramels I’ve tried. Making them at home also guarantees they’re truly gluten-free.
Rich and buttery, the sweet caramel is perfectly balanced by a light sprinkling of sea salt on top.
These are incredibly addictive—it’s really hard to stop at just one. I usually make them to give away at Christmas because otherwise I would eat far too many.
They are a true labor of love. The ingredient list is simple, but the process requires time and attention.
You will be standing over a hot pot, stirring constantly for 30 minutes to an hour. After cooking, plan to spend extra time cutting and individually wrapping the caramels—often another hour.
On the bright side, one batch yields at least 100 caramels, so you’ll have plenty to package and gift to family, friends, neighbors, teachers, or co-workers.
Tips for making homemade salted caramels successfully
- You MUST have a candy thermometer to make these. Accurate temperature is critical.
- Calibrate your candy thermometer before starting. A miscalibrated thermometer by even one degree can change the result.
- Choose a pot that allows you to clip the candy thermometer so it reaches near the bottom without touching it. If you pick a pot that’s too tall, you’ll end up holding the thermometer the whole time.
- Do NOT walk away while stirring. These caramels can scorch quickly if neglected.
- Your arm and shoulder will get tired—consider making them with a friend so you can alternate stirring.
- Line your jelly roll pan with parchment paper. This prevents oily residue on the caramel and avoids sticking. Spray or butter only the small exposed areas of the pan not covered by parchment. Do not substitute wax paper or foil.
- For wrapping, you can cut wax paper into squares, but pre-cut twisting wax paper is convenient and saves time.
- Candy making requires practice. Your first batch might be slightly soft or firm; you’ll improve with each attempt.
After the caramel has set and cooled completely, lift the whole slab out of the pan using the parchment paper and move it onto a large cutting board. A sharp pizza cutter makes clean slices to the size you prefer.
How big should you cut homemade caramels?
That’s up to you. Small squares are cute but require more wrapping. Large rectangles are easier to cut but are bigger to eat. I now cut medium rectangles—about 1″ x 2″—which yields roughly 115–120 caramels per pan in the size shown in the photos.
Hopefully these tips and photos are helpful—feel free to ask if you have questions. These caramels are worth the work and the sore arms!
Is caramel gluten-free?
Caramel itself should be gluten-free, but some commercial products include unexpected ingredients. I once received a caramel sauce labeled gluten-free that contained flour as a thickener. Also, shops that make caramels may also process pretzels or other gluten-containing items, increasing the risk of cross-contact. Making your own ensures no hidden ingredients or cross-contamination.
Note to anyone concerned about ingredients like corn syrup or sugar: this is an indulgent treat meant to be enjoyed in moderation. If you can accept that, you’ll enjoy these caramels. Make them to share—people will beg you for them each year.
If you prefer a softer caramel to drizzle over ice cream or brownies, try a gluten-free caramel sauce instead. For more holiday treats, consider classic caramel corn or other seasonal candies and barks to round out your gift packages.
Homemade Caramel Recipe:
Homemade Caramels {gluten-free}
These gluten-free homemade caramels are perfect to make and gift to friends and neighbors for Christmas.
10 minutes
45 minutes
15 minutes
1 hour 10 minutes
Ingredients
- 2 cups sugar
- 1 cup brown sugar
- 3/4 cup light corn syrup
- 1 cup evaporated milk (note: this is NOT a full can)
- 1 pint (2 cups) heavy whipping cream
- 1 cup unsalted butter (2 sticks or 16 Tbsp.)
- 1 tsp sea salt
- 1 tsp pure vanilla extract
Instructions
- Calibrate your thermometer by placing it in boiling water for 10 minutes. It should read 212°. If it does not, adjust your target temperature by the difference (for example, if it reads 210°, aim for 246° instead of 248°).
- Line a jelly roll pan (11″ x 15″) with parchment paper and lightly spray or butter the sides where the parchment doesn’t cover.
- In a large pot, combine the sugar, brown sugar, corn syrup, evaporated milk, heavy cream, butter, and sea salt. Cook over medium heat, stirring constantly with a rubber spatula. Scrape the sides and bottom frequently and do not leave unattended for more than a few seconds.
- Monitor the temperature with a candy thermometer and continue stirring until it reaches 248°. Temperature may fluctuate; stop once you have three readings at 248°. On a gas stove this usually takes 30–40 minutes; on electric it may take closer to an hour.
- When the mixture reaches 248°, remove it from heat, take out the thermometer, and quickly stir in the vanilla extract.
- Pour the hot caramel into the prepared pan and spread it evenly with a spatula.
- Wait about 10 minutes, then sprinkle large flake sea salt over the surface. If you add the salt too soon it will sink in; if too late it may not stick well.
- Once fully cooled, lift the slab out of the pan on the parchment and place it on a cutting board. Use a sharp pizza cutter to slice into squares or rectangles. I typically cut 1″ x 2″ rectangles for about 100 caramels and enjoy the trimmed edges as a snack.
- Store caramels at room temperature. Refrigerating or freezing will harden them.
Notes
Ensure the candy thermometer is not touching the bottom of the pan—keep it about 1/4″ above the bottom for accurate readings. Candy making improves with practice; your first batch may need small adjustments, but you’ll get better each time.
I hope you and your family and friends enjoy these gluten-free caramels as much as mine does!