Candy Homemade Caramel Candy (with Clotted Cream) 5 from 10 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Chewy caramel candy is usually delicious, but if you add clotted cream, my Homemade Caramel Candy recipe (with Clotted Cream) gets taken to the next level! By Gemma Stafford | June 18, 2019 | 25 Last updated on November 12, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! As if caramel candy wasn’t good enough, I went ahead and made it extra Big and Bold by adding in my Homemade Clotted Cream! We all know and love caramel candy for its golden brown color, warm caramelized flavor, and chew. This Homemade Caramel Candy with Clotted Cream has all of that and then some! By using clotted cream in place of regular you get an unmistakably rich caramel candy. How Do I Make Clotted Cream? I specially created this recipe to utilize one of my all-time favorite Bold Baking Basic recipes, Homemade Clotted Cream. While Clotted Cream is really common in the UK, it can be hard to find in other countries. It’s such a lovely rich addition any dessert or tea time spread I wanted to create a way for all you bakers to try Homemade Clotted Cream no matter where you live. My Clotted Cream Caramels Are Very Sticky, What Happened? Making a caramel-based fudge can be tricky as you are really looking for the right balance between chewy and soft. With this recipe, you never have to worry if the caramels are too sticky! The clotted cream and golden syrup help to keep the caramels nice and smooth and never too sticky! If you ever have any question about the texture of your Caramel Candy, I highly suggest you do the “soft ball” test I explain in the instructions of the recipe. What Does Clotted Cream Add To Caramels? The addition of clotted cream adds so much extra richness and depth of flavor. Clotted cream is essentially cream reduced down into a rich spread. By adding the thicker clotted cream into the caramels instead of regular liquid cream you get a thicker, chewier texture. After taking one bite you will find these Homemade Caramel Candy with Clotted Cream to be the richest candy you have ever made. How Do I Store Clotted Cream Caramels? My Homemade Caramel Candies made with Clotted Cream can be wrapped up and stored, or given as gifts. For me, they are a perfect little afternoon treat! How Long Will They Last? They will last covered and stored for up to 4 weeks. Tips and Tricks to Making Homemade Caramel Candy with Clotted Cream: You can use store-bought or homemade clotted cream You can top your caramel with nuts for extra texture and flavor Top with flake salt for a salted caramel variation If you cannot find golden syrup, you can replace it with maple syrup, or dark corn syrup Try These Other Small Treats! Cookie Dough Truffles How to Make Praline Candy Bar Fudge And don’t forget to follow Bigger Bolder Baking on Pinterest! Try These Recipes! Old-Fashioned Birthday Cake FudgeSalted Caramel CandiesOld Fashioned Salted Caramel FudgeHomemade Buckeyes (Ohio Chocolate Peanut Butter Balls) Homemade Caramel Candy Recipe (with Clotted Cream) 5 from 10 votes Print Recipe Add to Favorites Loading… Chewy caramel candy is usually delicious, but if you add clotted cream, my Homemade Caramel Candy recipe (with Clotted Cream) gets taken to the next level! Author: Gemma Stafford Servings: 6 people Dessert Caramel Stovetop Saucepan Prep Time 20 minsCook Time 4 minsTotal Time 24 mins Chewy caramel candy is usually delicious, but if you add clotted cream, my Homemade Caramel Candy recipe (with Clotted Cream) gets taken to the next level! Author: Gemma Stafford Servings: 6 people Ingredients 3/4 cup (6oz/170g) white sugar 2/3 cup (4oz/115g) brown sugar5 tablespoons (3 1/2 oz/100g) golden syrup1 cup (8oz/225g) clotted cream½ teaspoon vanilla extract 1/4 teaspoon salt Instructions Butter and line an 8x8 inch square tin with parchment paper. Set aside.In a heavy-bottomed saucepan, add all of the ingredients. Over medium-low heat, stir until the sugars dissolve.Once the sugar has dissolved, bring the mix to a simmer for roughly 3 minutes. You can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready. (If you have a candy thermometer until the temperature reaches 116 °C / 240 °F) Remove from the heat and beat until the mixture becomes thick, around 2-3 minutes.Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container in the fridge for up to 4 weeks.