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.
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.
So far, so good! I am making these right now. What I am not sure of is should I keep stirring for the last part of cooking when the candy thermometer is in the pot??
Hi Jane, it’s best to stir the caramel constantly while cooking, even when the candy thermometer is in the pot. We hope you enjoyed the caramels!
These caramels are super delicious and so easy to make!! I put them in a silicone mold and they came out perfect!! Thank you!!
Hi Carmen, we’re so happy to hear you loved the recipe! Thank you for sharing your positive feedback with us!
Can I add lactase enzyme to the sweetened condensed milk
Hi Joanne, that’s a good question! We’ve never tried lactase enzyme in this recipe before to say for sure. If you decide to give it a try, we’d love to hear how it goes!
This recipe made me the hit at all of my Christmas parties last year! Thank you! Now that fall is approaching, I am wondering if this recipe can be converted into apple cider caramels. Any idea how to make that work?
Hi Kate, we haven’t tested out an apple cider caramel recipe to say for sure. If you decide to give it a try, we’d love to hear how it goes!
They came out perfect! Delicious.
I’m so surprised at myself.
I’ve never tried to make candy before. At first I thought I messed up due to the light color.. but I pressed on. Stirring and stirring till I could feel the muscles in my right arm tone up. Success!!
I must give some away because I’ll
Eat the entire dish. Ha! Thankyou for the recipe and clear instructions.
Yay! We’re so glad the caramels were a success for you, Carol! Thank you for taking the time to share your experience with us.
How long is this caramel shelf stable without refrigeration ? Thanks!
Hi Vanessa, thank you for your question! They’ll last up to a week at room temperature. We recommend cutting them, then wrapping them in wax paper or parchment candy wrappers, before storing them in an airtight container.
I made these for the holidays and they were amazing! I got a ton of compliments and will be making them again this year.
My question – I love them so much I am wondering if you have ever tried adapting the recipe to make a cake drip or caramel sauce?
Hi Sarah, thanks for sharing your experience! We haven’t tried adapting this one, but we do have a dairy-free caramel sauce recipe that may be of interest.
Just as the mixture came to 238 degrees F the butter separated out. I stirred as much as I could, but there is a layer of butter on the top of the caramel in the pan. what caused this and how can I avoid it in future?
Hi Anita, hmm that’s a hard one. If you were stirring constantly while cooking, the other main culprit is typically the butter and sugar not melting evenly at the beginning. If your stove burners run hotter, it might be worth lowering the heat and trying more of a medium/low setting to allow both ingredients to slowly and gently melt from the start. Heating or cooling caramel too fast can shock the mixture and cause the butter to separate. We hope this helps!
Question: After you insert the thermometer, do you still stir the mixture until it reaches 240 or not stir it?
Hi Diane, good question! Yes, unlike other caramel recipes, you’ll want to stir this caramel constantly while cooking.
I would like this recipe sent to my email please.I love Carmel so do my grandchildren, they really love when I make it. I want to use this recipe.
Hi Lillie, towards the top of the page there is a pink box that reads “Want to save this recipe?” and if you type your email into that box and click “Save recipe” it will email the recipe to you. We hope you all enjoy the caramels!
I’ve been using this recipe since 2015 I believe. Had it come up bad once..I believe it was the humidity that time. Everyone loves them. You’re right about a labor of love, stirring and standing for an hour does take a toll on you…but I put the evaporated milk in one ounce cups so it gives me something to do and it seems to make the time go faster(although it doesn’t). Thanks for sharing.
Thank you for sharing your experience with us, Lori! We’re so glad you love the recipe!
Do you stir constantly while bringing it to a boil, and do you continue stirring constantly after adding the milk?
Hi Karen, unlike other caramel recipes, you’ll want to stir this caramel constantly while cooking. We hope you enjoy the caramels!
I see Ms Peck used 2 13 oz cans of evaporated milk and you use 2 12 oz cans.I guess it doesn’t make any difference.Do you just use a sharp knife to cut the slab of caramels into pieces? thank you
Hi Cheryl, the two 12 oz cans work well in this recipe. A sharp knife should work great to cut the caramels. We hope you enjoy!
Just wondering if the recipe calls for salted or unsalted butter. Thanks!
I use salted butter!
Hi, I haven’t tried this yet but am looking for a recipe where I can use heavy whipping cream in place of condensed milk. Have you tried that method before? Thanks!
Hi Chelsea, unfortunately that won’t work as they have different fat/liquid ratios. We recommend the evaporated milk used in this recipe. Thanks for your question!
Could you supply a link to a stainless steel pan to use in making these delicious caramels. Thx in advance
Hi Reta, any stainless steel pot will do! We just prefer that material type over an enameled Dutch Oven for this recipe. We hope you enjoy the caramels!
this is the best i now know i am not the only one out there