Golden Caramels

These golden caramels are made with heavy cream, butter, sugar, and corn syrup. The flakes of gold are optional, but oh-so fancy.

golden caramels —literally, that’s what these are in taste, color, and decoration. Decorate each caramel square with 24-karat gold.–Flo Braker

Golden Caramels

Golden Caramels
These golden caramels are made with heavy cream, butter, sugar, and corn syrup. The flakes of gold are optional, but oh-so fancy.
Flo Braker

Prep 50 mins
Total 50 mins
144 caramels
32 kcal
5 from 1 vote
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  • 1 vanilla bean
  • 2 cups heavy cream
  • 1 cup light corn syrup
  • 2 cups granulated sugar
  • 4 tablespoons unsalted butter (2 ounces) softened and cut into 4 pieces
  • 1/2 teaspoon salt
  • 24-karat gold leaf for garnish


  • Line the bottom and sides of a 9-inch square pan with parchment paper.
  • Using the tip of a small paring knife, split the vanilla bean in half and scrape the seeds cream into a 1 1/2-quart saucepan and add the cream. Reserve the vanilla pod for another use or discard. Place the pan over medium heat just until a skin forms over the cream and bubbles begin to form at its edges, 1 to 2 minutes. Remove from the heat but keep the saucepan near the stove.
  • In a deep, heavy-bottomed, 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally, until the mixture becomes rather fluid-like and most of the sugar appears to be dissolved, about 6 minutes. Stop stirring, increase the heat to medium-high, and gently boil until a candy thermometer registers 305°F (150°C), which is the hard-crack stage, 9 to 10 minutes.
  • Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-infused cream in a slow, steady stream without letting the boiling stop (be careful, as the mixture will foam up and is hot and steamy). Reduce the heat to medium and continue to boil gently until the thermometer registers about 248°F (120°C), stirring occasionally to prevent scorching, 14 to 17 minutes.
  • Let the candy stand for about 3 minutes to allow the bubbling to subside, then pour it into the prepared pan without scraping the saucepan. Let cool at room temperature for at least 5 hours.
  • Invert the caramels onto a cutting board. The cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage, wrap the entire block of caramel in parchment paper and then aluminum foil and cut off portions as needed. To make individual caramels, cut the block into 1/2-inch-wide strips, then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small, new artist’s brush to lift a tiny patch of gold leaf about the size of an oatmeal flake and deposit it on top of a caramel. Store cut caramels in layers, separated by aluminum foil, in an airtight metal or plastic container in a cool place for up to 3 weeks.
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Dark Chocolate Caramels Variation

It’s simple to make richly flavored Dark Chocolate Caramels from this same recipe. Just add 6 ounces bittersweet chocolate (such as Valrhona, Scharffen Berger, or Callebaut), coarsely chopped, to the sugar and corn syrup in Step 3. Mmmmm.
To make Chocolate-Dipped Caramels, just dip the caramels, one by one, into tempered chocolate, allow any excess to drip off, and transfer to a sheet of aluminum foil until the chocolate sets up.

Show Nutrition

Serving: 1caramelCalories: 32kcal (2%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mg (2%)Sodium: 11mgPotassium: 3mgSugar: 5g (6%)Vitamin A: 58IU (1%)Vitamin C: 1mg (1%)Calcium: 3mgIron: 1mg (6%)

Recipe Testers’ Reviews

I have found that many caramel recipes that I try result in a candy that is too soft to cut or too hard to cut or eat. This recipe for golden caramels created a rich, buttery caramel that was easy to make and the perfect chewy consistency. Cooks often shy away from recipes that involve a candy thermometer, but this recipe is easy to follow with many good descriptions to help the first-time candy maker. I can’t wait to give these to my friends at the holidays!

Originally published April 27, 2020


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    1. Some candy recipes rely on refined sugars to provide the optimal chemical reactions. You may need to tinker with the proportions a bit when substituting. Try replacing a cup of light corn syrup with 1/2 cup agave, and increasing other liquids in the recipe by up to 1/3 of a cup. Let us know how it turns out!

    2. Margo, thanks for checking with us. I’ll ask one of our testers and/or someone else on staff familiar with the recipe to answer your question. Personally, I don’t have any experience using agave. Actually, I only have a couple corn-syrup recipes and they’re from my grandmother so no amount of health consciousness can make me change them, for nostalgia’s sake.

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