Soft, buttery homemade caramels! A tried-and-true recipe you’ll want to make every Christmas. Hundreds of reviewers agree these are the most delicious homemade soft caramels around!
This post was originally published in 2012. It has been updated with new step-by-step photos but the recipe is still the same treasured recipe from an old church cookbook.
I’ve tried other caramel recipes over the years, but always come back to this one. These are perfectly soft, but not such a soft caramel that they fall apart.
This recipe makes a ton of caramels! I usually make them for my yearly Christmas neighbor gifts. It’s a family tradition to make a batch or two the weeks leading up to Christmas.
(Original photo from 2012 post)
I actually look forward to spending the evening wrapping caramels in wax paper (and sneaking some bites!) and hanging out with family.
VIDEO: How to Make Caramels
Homemade Soft Caramels
This recipe makes a ton of caramels, so you’ll want to recruit the whole family to help wrap them and package them in gift boxes for friends and neighbors. They’re a creamy indulgence and quick treat everyone will love!
Long ago my Grandma would cut individual pieces of wax paper to wrap up these caramels. Now I just buy a pack of pre-cut wrappers on Amazon. I like these wax paper squares or these clear wrappers.
The original recipe my Grandma used came from an old church cookbook. It was submitted by a woman named Elda Peck.
So wherever you are Elda Peck, thank you! Your soft homemade caramels are a classic candy favorite at our house!
Why You’ll Love this Recipe
- Soft, melt-in-your-mouth texture
- Great for the holidays
- Deep caramel flavor
- Makes a large batch for gifting
Ingredients You’ll Need
These homemade caramels are made with simple, easy-to-find ingredients. The magic is in the method of making them!
- Sugar: It’s important to use white granulated sugar to create the best rich caramel flavor. No other type of sugar will work! I like Domino brand best.
- Butter: I like to use salted butter for these caramels!
- Corn syrup: For the best caramels, use light corn syrup (not dark corn syrup).
- Salt: Kosher sea salt is best for this recipe — it gives the best texture and flavor!
- Evaporated milk: Evaporated milk helps give these soft chewy caramels a creamy, smooth texture.
Optional but delicious: I also love adding the seeds of a vanilla bean to these caramels. Just add scrape the seeds out of the vanilla bean pod and add them in with the sugar. They’re also delicious topped with some flaky sea salt.
How to Make Homemade Caramels
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat or medium-high heat.
- Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5-10 minutes per can and stirring constantly. A labor of love indeed.
- Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft.
- Pour into a parchment lined 13×9 pan and cool completely. Cut and serve. Enjoy!
Storage Instructions
For a perfect bite size candy, individually wrap these creamy caramels in pre-cut wrappers from Amazon. From there, you can store them in an airtight container or in a candy jar. You can store them at room temperature or in the fridge. They’ll last up to a week at room temperature and even long in the refrigerator.
Caramel Recipe FAQs
Some reviewers had reported good success with microwaving the evaporated milk to warm it up before adding it. The key is you want the caramel mixture to keep boiling the whole time you’re adding the milk.
(Adding warm milk won’t bring the temperature down as much so you can add it faster while still maintaining a boil.)
Yes! You can easily half this recipe and use an 8×8 or 9×9 inch pan.
Yes! A sprinkle of salt makes a delicious addition to these caramels. I highly recommend this maldon salt. Sprinkle the salt over the caramels immediately after pouring them into the pan so the salt will stick.
I love adding the seeds of a vanilla bean to these caramels. Just add scrape the seeds out of the vanilla bean pod and add them in with the sugar.
Once the caramels have been cut and wrapped in wax paper or parchment candy wrappers, they will keep in an airtight container for several weeks. I like to keep them in the fridge!
Expert Tips & Tricks
- Testing the temperature: The most important part of making homemade caramels is to be sure they come up to the right temperature. For soft caramels 238F is the perfect temperature. I like to use a candy thermometer while I’m stirring/cooking the caramels then MOST IMPORTANTLY double check the temperature with an instant thermometer. Be sure to check the temperature in the middle of the caramel mixture! If the thermometer is touching the bottom of the pan the temperature won’t be correct.
- Testing the consistency: I highly recommend using a thermometer AND the cold water test to be sure you get perfectly chewy candies. To do the cold water test, simply fill a small cup with cold water then drizzle a little of the caramel into the cup. You should be able to use your fingers to form it into a stable ball, but it will still be soft and easy to squish.
- Use a stainless steel pot if possible! These caramels turn out much butter when made in a stainless steel pot (as opposed to an enameled Dutch Oven).
We also might this tried-and-true marshmallow fudge every year!
More Recipes from My Grandma’s Cookbook
I hope you love this recipe as much as we do! If you try these homemade caramels, be sure to leave me a comment/rating below. I’d love to hear from you!
Soft, Buttery Homemade Caramels
Video
Ingredients
- 4 cups (800g) granulated sugar
- 2 sticks butter 1 cup (226g)
- 2 cups (480ml) white corn syrup
- 1 teaspoon kosher salt
- 2 12 oz. cans (708ml) evaporated milk
Instructions
- Line a 9×13 pan with parchment paper and set aside.
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed pot over medium heat. (A stainless steel pot works best for these caramels.)
- Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 10-15 minutes per can and stirring constantly. A labor of love indeed.
- Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft. (This will take another 15 minutes or so!) I highly recommend double checking the temperature with an instant read thermometer as it comes to temperature.
- Immediately pour into the prepared pan and cool completely. (Once the caramels are cool – I recommend freezing them for 20-30 minutes before slicing. Or you can refrigerate them for a few hours. You don't want them to be frozen solid, but if they're cold this helps the caramels hold their shape when cutting/wrapping.) Cut and serve. Enjoy!
Notes
- Testing the temperature: The most important part of making homemade caramels is to be sure they come up to the right temperature. For soft caramels 238F is the perfect temperature. I like to use a candy thermometer while I’m stirring/cooking the caramels then MOST IMPORTANTLY double check the temperature with an instant thermometer. Be sure to check the temperature in the middle of the caramel mixture! If the thermometer is touching the bottom of the pan the temperature won’t be correct.
- Use a stainless steel pot if possible! These caramels turn out much butter when made in a stainless steel pot (as opposed to an enameled Dutch Oven).
Nutrition
Caramel FAQs
Caramels are made by heating white sugar until the molecules break down, resulting in a dark brown, rich flavored syrup. This recipe also includes butter, white corn syrup, Kosher salt, and evaporated milk.
Corn syrup is a necessary ingredient in caramels because it keeps the sugar molecules from crystallizing after they break down. This creates a soft, smooth texture, rather than a grainy texture.
Butterscotch and caramel flavors are certainly similar. However, there is a slight difference: caramels are made with white sugar, and butterscotch is made with brown sugar.
Hey there, corn syrup isn’t available where I am so are there any substitutes I can use? The only syrups I see a lot here are golden syrups.
Hi Sam, good question! Yes, golden syrup should work, or honey or brown rice syrup. Note that corn syrup prevents crystallization. If you substitute, avoid stirring once the sugar dissolves and consider adding 1–2 teaspoons lemon juice or vinegar to help keep the caramel smooth. Hope that helps!
Followed the recipe exactly and they turned out perfect thank you
Hi there, glad to hear it! Thanks so much for the review!
These are a Christmas tradition for a few years now. Everyone expects them! Thank you
Hi Cyn, that’s so great to hear! Thanks for sharing, it means a lot!
They taste amazing! I didn’t have a thermometer and think I didn’t get the hot enough because they’ve been in the fridge over night and are still too soft to cut.. whoopsie!
Hi Em, sorry these didn’t turn out as expected! A thermometer is definitely helpful to get the temperature just right, but glad you could still enjoy them!
My caramels have been refrigerated for hours, and I just tried to cut them, but my knife is sticking like crazy and pulling the caramel. Any suggestions?!
Hi Stacie, sorry you’re having trouble! You could try oiling or buttering the knife slightly, or even warming up the knife under hot water (dry before using). Hopefully that helps and they should be soft and creamy once wrapped!
My candy thermometer did touch bottom of pan! I couldn’t lift it higher because the brittle only covered the bottom of pan at about 2 inches. Plus the rim of pot is thick so clip was barely holding it in place. Hopefully it turns out regardless…it has a blonde color instead of golden brown
Hi Kim, if you’re able to use a smaller pot in the future that might help? Good luck and hope you can still enjoy them!
I subbed cream for the evap milk. I also used 1 cup dark brown sugar plus the three cups white. I make gelato, so I felt that warming the cream before combining the sugar mixture would help cut down on time for incorporation. Seemed to work beautifully! I whisked constantly after incorporation until 240 (soft ball stage). That took around 20 minutes. Added the vanilla and they are now in the pan cooling. I tried a small bit from the pan and they taste great and I like the texture. I’ll do the freezer method before cutting. These will also be gifts. Thanks for the recipe!
Hi Kathy, thank you so much for the thoughtful review, it means a lot and we’re so glad these turned out well for you! Happy holidays!
The flavor is great. Is there a solution for the candies sticking to the wrapper? I think mine are too soft too. I kept getting inconsistent temps but I was trying just an instant read and water test…
I probably undercooked them? Next time I’ll try a different brand evaporated milk.
Hi there, we highly recommend freezing the caramels for 20-30 minutes before slicing to make the task easier! Did you use parchment paper?
I made this recipe yesterday. It did take time, and I made sure I did not leave the stove. However, I used the trick with the water to make sure I was at softball stage. This is the first time I’ve ever made caramel. I love it. Everyone will be getting caramel this year. Thank you for a great recipe and instructions. I wish I could share a picture of how beautiful they turned out. The color came with the time. I know some people said they came out very light.
Hi Melissa, so glad this was a success for you! Your friends are lucky to have you—and your caramels! 🙂
Do I keep stirring after all the milk is added while I’m bringing it up to 238 degrees? I ask because I’ve made these five times now and you say it takes about 15 minutes to get up to temp, but with stirring, it takes me an hour.
Hi Ashley, yes, you should continue stirring. It sounds like you might need to increase the temperature a bit if it’s taking that long! Are you keeping the burner on low? Or medium high?
Excited to make these for gifts. Is it possible to sub brown rice syrup for the corn syrup to accommodate an allergy? Or would I regret it and should choose something else?
Hi Ann, we haven’t tried subbing the corn syrup, so we can’t advise on that, sorry! We’d love to hear how it turns out if you try it!
Your picture of ingredients shows unsalted butter so that is what I used. Next time I will use salted butter. This is the first time I have successfully made caramels. Thanks for sharing a great recipe and providing excellent instructions! Have a Blessed Christmas %
Hi Patsy, sorry for the confusion! We always use salted butter, but it makes sense you went with unsalted! Glad they turned out well for you!
Hello! I recently moved and no longer had a stainless steel pot so I braved the dutch oven. Unfortunately, I overcooked them by just a few degrees as I was struggling to get an accurate read on the thermometer. I saw online that mixing more cream or butter may help soften them again. Have you ever tried to salvage them this way? Do you just throw them out? What do you suggest?
Hi Sydney, sorry these didn’t turn out as you expected! We haven’t tried that but you could definitely see how it goes—probably better than completely throwing them out!