Soft, Buttery Homemade Caramels! A tried-and-true recipe you’ll want to make every Christmas.
If you’re looking for the best soft, buttery homemade caramel recipe this is it. This recipe is tried-and-true and can’t be beat!
I’ve tried other caramel recipes over the years but always come back to this one. It has the ideal caramel flavor and texture if you ask me.
I like caramels when they are soft and melt-in-your-mouth. These are perfectly soft, but not too soft that they fall apart.
How to Make Homemade Caramels
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 double check the temperature with an instant thermometer.
The Cold Water Test for Caramels
You can also use a cup of cold water to double-check the consistency of your caramels! I highly recommend using a thermometer AND the cold water test to be sure your caramels turn out right.
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 smoosh. You can see the video in this post for a visual example!
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.
I actually look forward to spending the evening wrapping caramels in wax paper (and sneaking some bites!) and hanging out with family. This recipe makes a ton of caramels- so you’ll want to recruit the whole family to help wrap them.
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 always made comes 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 enjoyed by all year after year!
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Soft, Buttery Homemade Caramels
Ingredients
- 4 cups sugar
- 2 sticks butter, 1 cup
- 2 cups white corn syrup
- 1 teaspoon Kosher salt
- 2 12 oz. cans evaporated milk
Instructions
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
- Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 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 and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft.
- Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!
Annabel says
Hey! Can I half this recipe? If so, what type (size) of pan should I use 🙂 Thank you I can’t wait to make these!!
Erin Collins says
You can use a 9×9 or 8×8 pan for half a batch!
Judy says
Can these be made with pecans
Denny says
Has anyone ever tried mixing sugar with 1/2 Splenda?
KimH says
These are amazing. My first attempt didn’t go well, the butter separated as the caramels cooled. It also took 3 hours to make them. 🙁 I decided to give it one more try but this time I followed the instruction in the Edna recipe in this post and that worked beautifully for me. I now understand why the butter separated in the first attempt. I’m a rookie at making caramels so I’m learning.
KimH says
I made these caramels for the first time today. As it cooled I noticed white colored blotchy areas throughout all of the caramel.. After Googling I’m guessing the butter separated somehow? I tried the caramel.s and they tasted really good and texture was good. I am a rookie at making caramel.. Any any idea on what happened? Thank you
Elizabeth says
Will the recipe work if ingredient are cut in half? Anything I should do differently with the reduced amount of ingredients? I just can’t cope with 80 caramels the first time around. Thanks
Erin Collins says
You can follow the instructions the same! Just add one can of milk over 10-15 minutes. No need to stretch that time out or anything. I hope you like them!
Dave says
Wow ! I’ve been looking for the perfect caramel for ages ,just made this & it’s superb.
Erin Collins says
I’m so happy you like the recipe! Thanks for the comment!
Rachael says
I love that you use the cold water test! Old school method for sure! 🙂
Amanda Ramaswami says
These are exactly like my Grandmother made for me over 60 years ago. You will not find a better tasting Carmel any where including Russel Stover or See’s. Melt in your mouth goodness.
J. Scott says
What a WONDERFUL recipe! I have always loved caramels but never thought of making them myself. I was so pleased at the way they turned out, really better than any I have purchased. I want to stress using an instant thermometer or meat thermometer as my candy thermometer did not register the 238° and I would have over cooked the caramels. I also added flake salt to the top of my caramels right after they were poured. Don’t wait to sprinkle the salt as it will not stick as well. I have a bit smaller pan 8″X12″ that I used and that made nice fat caramels. I also ordered the little clear pouches from Amazon to pack them up. I then put them in clear bags with a Christmas bow. They looked so nice and made great gifts. They really were a hit with friends and family. I will make these each year now for gifting.
I want to thank you again for a great recipe!
Vanessa says
I have never made candy before but I love caramel and thought I would give it a try. These were so easy and delicious! Thank you!
Tracy Navarro says
Hi, just thought I’d let you know I’ve used this recipe for two years now and they are absolutely delicious. Thank you for sharing your recipe. Happy Holidays!
Erin Collins says
I’m so happy you like the recipe! 🙂
Thomas Schumer says
Taste is puuuurfect. Although i added vanilla. Pure vanilla. Gonna try dipping in chicolate and make rollos
Connie Robinson says
Good Morning!
I just thought I’d let you know that I’ve been making these caramels for 5 or so years now to give to my husbands coworkers at Christmas. They seriously start asking about them in October every year! Thank you so much for sharing this recipe and making me very popular
Erin Collins says
Ha! This is so great to hear. Glad the caramels are so popular! Thanks for the comment 🙂
Lisa says
If you half the recipe, do you still add the can of milk slowly over 15 minutes?
Thanks for sharing your recipe!
David Eaton says
The point of adding it slowly is so that the caramel doesn’t curdle. You should do it slowly regardless of the size of the recipe.