Homemade caramels are soft, chewy, and buttery, with the perfect balance of sweetness and richness. These melt-in-your-mouth treats are surprisingly easy to make with just a few pantry ingredients. Whether you enjoy them plain, dipped in chocolate, or sprinkled with sea salt, they make the perfect holiday gift, party favor, or indulgent snack!
Why You’ll Love This Recipe
- Soft & Chewy: Perfect texture that’s not too hard or too sticky.
- Easy to Make: No candy thermometer required, but helpful for precision.
- Customizable: Add sea salt, nuts, or dip them in chocolate.
- Great for Gifts: Wrap in wax paper for homemade holiday treats.
- Better Than Store-Bought: Fresh, buttery flavor with no preservatives!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Light corn syrup
- Heavy cream
- Unsalted butter
- Sweetened condensed milk
- Vanilla extract
- Salt (optional, for salted caramels)
Directions
Step 1: Prepare the Pan
- Line an 8×8-inch baking dish with parchment paper and lightly grease it with butter or nonstick spray.
Step 2: Cook the Caramel
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and butter over medium heat. Stir until melted.
- Slowly add sweetened condensed milk and heavy cream, stirring constantly.
- Cook, stirring frequently, until the caramel reaches 240°F (soft ball stage) on a candy thermometer. If you don’t have a thermometer, drop a little caramel into cold water—it should form a soft ball that holds its shape.
Step 3: Add Vanilla & Pour
- Remove from heat and stir in vanilla extract (and salt, if making salted caramels).
- Pour the hot caramel into the prepared pan and let it cool at room temperature for 2-3 hours until firm.
Step 4: Cut & Wrap
- Once set, cut into small squares using a buttered knife.
- Wrap each caramel in wax paper or parchment to prevent sticking.
Servings and Timing
- Servings: 40-50 small caramels
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cooling Time: 2-3 hours
- Total Time: 2.5-3 hours
Variations
- Salted Caramels: Sprinkle flaky sea salt on top before cooling.
- Chocolate-Dipped Caramels: Dip in melted chocolate and let harden.
- Nutty Caramels: Stir in chopped pecans or almonds before pouring.
- Vanilla Bean Caramels: Use vanilla bean paste instead of extract.
- Spiced Caramels: Add cinnamon, nutmeg, or a pinch of cayenne for warmth.
Storage/Reheating
- Room Temperature: Store in an airtight container for 2 weeks.
- Refrigeration: Keeps for up to 3 months in a sealed container.
- Freezing: Freeze for up to 6 months; thaw before eating.
FAQs
Do I need a candy thermometer?
It helps for accuracy, but you can test by dropping caramel into cold water to see if it forms a soft ball.
Why is my caramel grainy?
Graininess happens if sugar crystallizes. Stir constantly and avoid scraping sugar crystals from the pot sides.
Can I make these dairy-free?
Use coconut milk and vegan butter for a dairy-free version.
How do I make firmer caramels?
Cook to 245°F (firm ball stage) for a firmer texture.
Can I use dark corn syrup instead of light?
Yes, but the flavor will be richer and more molasses-like.
Why did my caramels turn too hard?
They likely cooked past 240°F. Try microwaving for a few seconds to soften before eating.
Can I make caramel sauce instead of chewy caramels?
Yes! Cook to 220-230°F for a pourable caramel sauce.
What’s the best way to cut caramels cleanly?
Use a sharp, buttered knife or a pizza cutter for smooth cuts.
Can I double this recipe?
Yes! Use a larger pan and a deep saucepan to prevent boiling over.
How do I keep caramels from sticking together?
Wrap them in wax paper or parchment for easy handling.
Conclusion
Homemade caramels are a buttery, chewy, and decadent treat that’s surprisingly simple to make. Whether you enjoy them plain, salted, or chocolate-covered, these soft caramels make the perfect homemade gift or indulgent snack. Try this recipe today and enjoy fresh, melt-in-your-mouth caramels made right at home!
PrintHomemade Caramels Recipe
These Homemade Caramels are soft, buttery, and melt-in-your-mouth delicious! Made with just a few simple ingredients, they’re perfect for holiday gifts, party treats, or an anytime indulgence.
- Prep Time: 5 minutes
- Chill Time: 2-3 hours
- Cook Time: 15-20 min
- Total Time: 3 hours 30 min
- Category: Candy, Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 1 cup (240 ml) heavy cream
- ½ cup (115 g) unsalted butter, cut into pieces
- ½ cup (120 ml) light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Optional:
- ½ teaspoon sea salt (for salted caramels)
- ½ cup chopped nuts (pecans or almonds)
Instructions
1️⃣ Prepare the Pan
- Line an 8×8-inch baking dish with parchment paper and lightly grease it.
2️⃣ Cook the Caramel
- In a heavy-bottomed saucepan over medium heat, combine sugar, brown sugar, cream, butter, corn syrup, and salt.
- Stir constantly until the butter melts and the mixture starts to boil.
3️⃣ Heat to the Right Temperature
- Attach a candy thermometer and cook, stirring frequently, until the mixture reaches 240°F (116°C) (soft-ball stage).
- If you don’t have a thermometer, drop a small amount of caramel into cold water—it should form a soft, pliable ball.
4️⃣ Add Vanilla & Pour
- Remove from heat and stir in vanilla extract (and sea salt or nuts, if using).
- Pour into the prepared pan and let cool at room temperature for 2-3 hours.
5️⃣ Cut & Wrap
- Once set, lift the caramel out of the pan and cut into small squares or rectangles.
- Wrap each piece in wax paper or parchment paper to prevent sticking.
Notes
Tips & Variations
📌 Extra Soft Caramels? Cook to 236°F (113°C) instead of 240°F.
🍫 Chocolate-Dipped? Dip cooled caramels in melted dark or milk chocolate.
🔥 No Candy Thermometer? Use the cold water test for soft-ball stage.
🌊 Salted Caramels? Sprinkle with flaky sea salt before they cool.