Cinnamon-Spiced Homemade Caramels

Soft, buttery, gently spiced cinnamon caramels, the kind that remind you of cold mornings, cozy mugs, and crinkly wax-paper wrapped sweets. These caramels use a classic, reliable method for homemade caramels, but with a warm cinnamon twist that makes them perfect for gifting, holiday boxes, or keeping in your freezer for “just one more” moments.

They’re simple in terms of ingredients and technique, but a little bit special.. chewy without being tough, rich without being overly sweet, and beautifully balanced with vanilla, salt, and warm spice. Think cinnamon-latte-meets-buttery-caramel.

If you’ve never made caramel before, consider this your starter-friendly guide: predictable, approachable, and full of helpful notes to guarantee success.

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Why You’ll Love These Caramels

Soft-chew perfection — These caramels hit that ideal sweet spot: firm enough to hold shape, soft enough to melt slowly on the tongue.
Warm spice, not overwhelming — Cinnamon rounds out the sweetness, adding a gentle coziness without turning them into “holiday caramels.”
Beginner-friendly — The recipe relies on temperature, not guesswork. Once your caramel hits 120 °C / 240 °F, you’re golden.
Perfect for gifting — Wrapped individually, they look and feel like luxury candy shop treats.
Freezer-friendly — They store beautifully and keep their texture for weeks.

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FAQ & Troubleshooting

My caramel turned out too firm. What happened?

It was likely cooked past 120 °C. Even a few degrees makes a noticeable difference, so keep your thermometer clipped in the pot and eye-level. Make sure it's not touching the bottom, as this will skew your numbers.

My caramel is too soft. How can I fix it?

Soft caramels usually mean the mixture didn’t reach a high enough temperature. You can melt the batch down and cook again, just monitor more closely.

The caramel crystalised / tastes grainy.

Crystallisation happens when sugar on the sides of the pot contaminates the mixture. Use a clean spatula, avoid over-stirring at the early stages, and ensure the syrup/butter mixture fully melts before boiling.

Can I use a different syrup?

Golden syrup and corn syrup are best because they prevent crystallisation. Maple syrup will add flavour but is less stable.

Why cinnamon?

Cinnamon adds gentle warmth that rounds out the caramel’s sweetness without overpowering it—just enough to be cozy.

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