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!
Sabrina Paradis says
First time trying this recipe and omg it’s so so good!! Will keep this recipe. I only had one can of evaporated milk so used that and then used heavy whipping cream. Turned out amazing. Thank you for sharing
Joscelyn says
I use this recipe every year it is always fantastic, I do heat up the evaporated milk in the microwave so that it doesn’t have to be added so slowly. Temperature is key!
Erin Collins says
That’s a great time-saving tip! Thanks for sharing. Glad you enjoy the caramels 🙂
Jody says
I made these again tonight bcz the 1st time, although delicious did not give me firm enough caramels to leave at room temperature. This time I cooked till 250 degrees (after looking up how to achieve the firm ball stage) and the caramels are still too soft. They’ve been at room temperature for a few hrs now but they’re still too soft to cut. Not sure why they didn’t firm up enough to cut. I’ll have to put them in the fridge or freezer to firm up more before cutting.
Leanne Pearson says
Just wondering how long these caramels would keep after being made and also what is the best way to store them? Thank you.
Leanne P.
Jody says
I made these and they are beyond delicious. My entire family can’t believe how good they taste. I had to store mine in the freezer though. Although I cooked them to 238 degrees they didn’t set up solid enough. Not sure why. Maybe my candy thermometer is off. I plan on making again and cooking a bit longer. I halved the recipe and it was plenty.
Heidi says
These are without a doubt the BEST caramels I have ever made. I have made 2 batches and both have turned out perfectly. This recipe is going in the family favourites cookbook and will be made for years to come I am sure
rose elms says
I made these for the past two years. Love them..you will two..
Janet says
Can you make the caramel with just the sugar and corn syrup, salt and a bit of water to cover and heat to the 238F mark, remove from heat, add butter first and when melted and evaporated milk, stir and then pour into parchment lined pan? This way you may not have to stir at all?? Just asking…I have made caramel for a tart using this method and not sure why it wouldn’t work for making candy too???
Rose Clark says
Hi, Janet…I am going to try this method…I will write again after I do. It sounds like it would be so much easier…less stirring, and all. lol Rose in Georgia
Debbie Abernathy says
Did you try Janet’s way of making them? If so, did it work?
Kathy Warner says
Did this method work? I want to make turtles?
Thank you
Hamed says
Its very nice and good taste
I send a photo i want to make this
Soft caramel