When I went gluten free (almost 3 years ago now), I was surprised how many candies that I loved had wheat in them.  Actually shocked more like it.  One of my favorites, red licorice has wheat.  What?  How can that be?  Why oh why?  Oh well I thought at first.  It's better because now I can just stay away from sweets.  Right, like asking a bird not to fly or a dog not to bark.  I love sweets.  I love hard candy.  How can anyone ask me not to eat them.
Granted, I don't eat a lot of candy or very often but there are times you just want something to nosh on. Something that while reading or on the computer or drawing to fill that little void.
I also love caramel and the idea came about for these when I was making caramel one day but also I had just made my Molasses Buckwheat bread (recipe to come).  Hmmm I thought, betcha I can merge some ingredients here.
Hence these were born.  I like them because they can stick around so long on the counter.  Do be careful, as they warm up in your mouth, they become sticky.  Don't pull out a filling!

You can make this stove top or in the microwave.  You can also double or triple the recipe (make on stove top only)

2 TBSP Butter
1/4 cup Heavy Cream
1/3 cup Sugar
1/4 cup Dark Molasses
Juice from 1 lemon

Use a microwave safe bowl and one that is deep enough the ingredients will not bubble out of:

1.  Melt the butter
2.  Add the sugar and stir
3.  Add the Molasses and stir
4.  Add the heavy Cream and stir and finally add the lemon juice and stir

Heat on high 2 minutes, stir gently
Heat on high 2 minutes, stir gently
Heat on high 2 minutes, stir gently, it will froth at this time. BE VERY CAREFUL.  
Heat one more time 2 minutes.   Here is where you can use a candy thermometer or the water trick.  Have a bowl of cold water and let some of the mixture drip into the cold water.  It should when cool, be at a hard candy consistency (it breaks and becomes shards or threads).   If using a thermometer it should read 300-310ºF (149-154ºC).

You can make these a "soft crack" candy and cook them less time, if using the thermometer it should read 270-290ºF (132-143ºC).  When dropped into cold water it will get hard but won't crack like it does in the "hard crack".   Start checking at the 6 minute time.

Spray a little coconut oil into the molds
Pour carefully into molds and let cool to room temp
Pop out of the molds and wrap in wax paper or parchment paper
Will save at room temp about 2 weeks

I have candy molds for this.  This time I filled them all the way but normally just fill them halfway.  These were just too big to suck on and we ended up giving them a whack while still in the paper to break them apart.

This recipe makes 12 candies when the molds are filled all the way.  Normally I make 24 using 2 molds and filling half way.

*This is not a candy for small children as it is still "sticky" when sucked on and especially if you cracked it before eating.  The shards can be temporarily sharp.
I love these silicone molds. I still spray lightly with coconut oil because some sticking can occur.
Wrap in wax paper or parchment paper. You can also store them in a ziplock bag.
Leaving it in the wax paper, I gave it a good thump with a can and "shattered" the candy into much smaller pieces to suck on.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. This is based on these larger pieces.