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.
Can I use sweet condensed milk? That is all I could find in the stores right now
Hi there, we don’t recommend using sweetened condensed milk in this recipe. Due to the sugar content and thickness, both the flavor and texture would be impacted. Thank you for your question!
Hi, once it initially comes to a boil, do you keep it boiling the whole 30 minutes you’re adding milk? Or should it be a lower simmer? I stirred the whole time while adding the milk but they turned out hard as a rock
Turned out great, we did have to cook a lot longer to evaporate the water out. We stirred constantly, added vanilla paste and flaky sea salt on top. We wrapped them in waxed paper, recipe made 120 Carmels.
We’re so glad you enjoyed the caramels, Jolynn! Thank you for sharing your experience with us. Happy baking!
This recipe looks delicious! Can you add vanilla extract to the caramels after you take it off the heat and before pouring it in the pan?
Hi Hayden, we haven’t tried adding vanilla extract, but adding it then should work. Another way to add vanilla flavor it to add the seeds of a vanilla bean. Just scrape the seeds out of the vanilla bean pod and add them in with the sugar. We hope you enjoy the caramel!
Can you recover the recipe if the milk is added to fast and you loose the boil?
Hi Leigh, you can try gradually heating it up over medium heat, stirring constantly to reincorporate the ingredients and avoid burning. Continue to gradually cook it until it reaches the ideal temperature. Sometimes this issue will cause separation to occur as the caramel cools, but it’s worth trying to recover the mixture while it’s still cooking. We hope you enjoy the recipe!
SUPER important note for anyone at high altitude – reduce the temperature that you cook them to by about 2 degrees (F) per 1000 feet. I’m only at 4,500 feet above sea level and my caramels came out pretty chewy and sticky at 238F but still tasty.
I also think this recipe could use a bit more salt, but that’s personal preference. I sprinkled some in at the end of cooking and it vastly improved the flavor. Overall solid recipe! Will be making again.
Hi Maddy, thank you for sharing your experience at high altitude! Yes, the boiling point is different at high altitudes and this recipe was created at sea level so adjustments would be needed. We love topping them with flaky sea salt for extra salty-sweet goodness. We’re so glad you enjoyed the recipe! Happy baking!
Hi there!! I made this recipe but am having a very difficult time cutting. The caramels won’t maintain their shape as they’re way too soft. Any tips? I tried putting them in the freezer and had some success but then they stuck to the wax paper when unwrapping.
Hi Kerry, we’re sorry you had this experience! Too soft caramel is usually a sign that the mixture didn’t reach the right temperature of 238-240°F. If the caramel isn’t cooked long enough, then it won’t firm up to the right texture when cooled which makes it hard to cut and work with. We hope you still enjoyed the flavor and that next time goes better!
The first time I made these caramels, they were perfect. I made them last night and it was a huge fail. I used silicone molds but don’t think it was the problem. The caramels are a sticky mess. They did not form up at all. I had them in the refrigerator and then the freezer. In the freezer, once nearly frozen I could pop them out, but you can’t unwrap them. Any ideas what I could have done wrong?? Thank you!!
Start to finish – 2 hours – same issue as above, took a full hour to reach 238. BUT absolutely delish!!!! Thank you
We’re so glad you loved the flavor despite the extra cook time. Thanks for sharing your experience with us!
I’ve made these twice and both times the caramels won’t come off of the paper for cutting. I’ve tried it room temp and chilled. Any ideas on how to get them out of the 9×13?
Hi Ashley, we’re sorry you had this experience! You could try greasing the parchment paper. Parchment paper is supposed to be nonstick, but it sounds like it needs a little help. Beyond that, you could try chilling the caramel longer and running a spatula or butter knife around the edges to loosen it off the parchment paper gradually. We hope these ideas help!
Best caramel recipe ever! The first time I made this recipe i didnt have evaporated milk so after a quick search for substitutes i discovered that heavy cream is a good substitute so i used that. I also read that heavy cream resists curdling, so i wait for it to boil and add a fourth to a half cup at a time. It takes 5 minutes and i have made it 6 times so far. It’s always perfect! I like to put mine in silicone molds and dip them in chocolate so i take them to 246- firm ball stage. Then i use a candy funnel to put fill the molds. I keep the pot on low until im done so that it doesnt set up before i get done. When the caramel comes out of the mold it holds its shape, even when dipping quickly in a melted but cooler chocolate. They are incredibly sticky. The only thing I have found that works after unmolding them is a silicone mat for baking. They dont stick to that. After they are dipped in chocolate they are easy to handle. Delicious!
We’re so glad you love the recipe, Amanda! Thank you for sharing your experience with us. We love the chocolate dipped idea! Happy baking!
Worked out great so far!
My only question is at medium heat, cooked to the correct temp using two thermometers, after I pour out the caramel, a thin bottom layer of the pan has burnt caramel on it.
Is this expected and/or will it affect the flavor?
Hi David, thank you for your question! We don’t typically experience a burnt layer. It could be a sign of uneven heating causing some of it to get too hot. Next time, you could try reducing the heat just slightly so it cooks slower and make sure you stir constantly. The burnt layer could impact the flavor a bit, but unless a lot burned, it shouldn’t have too much of an impact. We hope this helps!
This is my second year making this recipe. It is ALWAYS a hit with family and friends. My only issue is that as my caramel cools, there is always a small amount of separation (maybe butter?) on top and around the edges. I can easily scrape it off while cutting the caramels and the caramels still have a perfect flavor and texture. Any idea what might cause this? I usually notice the separation happen right as it gets to around 230°.
Hi there, we’re so glad the recipe has been such a hit! A bit of separation can occur if the butter doesn’t fully incorporate during the cooking process. We recommend stirring constantly and adding the evaporated milk very slowly so the butter can better emulsify with the mixture. Beyond that you could try cooking it at a slightly lower heat, though that would impact the cooking time. We hope these ideas help!
Can I add any other flavor? If so, how?
Hi Amber, we haven’t tried mixing in other flavors. If you decide to give it a try, we’d love to hear how it goes!
Wonferfull!
We’re so glad you loved the caramel, Omayra! Happy baking!
Hi!! I’ve made this recipe once and my whole family loved it! I was thinking of making these as gifts for the holidays and wanted to know how long they can keep for when stored properly
Hi Lily, we’re so glad the recipe was a hit with the whole family! They’ll last up to 1 week at room temperature and even longer in the refrigerator. Happy baking!
2nd time making these and they were perfect again! Question, both times I have ended up with a think slick of butter coming to the surface once I pour them. Is that the quality of the butter I’m using?
Hi Jodi, we’re so glad you loved the recipe! The quality of the butter could lead to that issue if it has a higher water content (can cause it to separate). Besides the butter, make sure you’re stirring consistently as this recipe calls for a lot more stirring than many caramel recipes. Also, make sure the mixture is getting to the right temperature. All these things will help the ingredients to properly emulsify for smooth caramel. We hope this helps!
Any idea why the last step after all the milk was added is taking MUCH longer than 15 minutes? I’m currently at 110 minutes after I added the last milk and it’s still only at 220°F but it’s been really bubbly the whole time and I have a candy thermometer AND instant read.
Hi Linda, good question! If you were using both a candy thermometer and an instant read, then it sounds like an evaporation problem. Do you happen to be at high altitude or in a humid climate? Caramel can be finicky and either of those things can make a big difference. Besides that, it sounds like you’ll need to play with the heat a little by slowly increasing it beyond medium, just enough to heat it better without heating it too fast. You could also try a different kind of pot. We recommend a heavy-bottom pot because it distributes the heat well. We hope these ideas help!