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.
Have you ever added vanilla after taking it off the heat? I tried your recipe after I couldn’t find the one I had used previously and loved it but I know my other recipe called for vanilla. I wanted to add some but was scared I’d ruin it after all that stirring. Thanks for sharing your recipe.
Hi
What is the best way to store these and how long do they stay fresh or last?
Thanks and Happy Holidays!
They are usually good for up to 5 days. Maybe even longer but that’s what I shoot for!
Can you freeze these caramels?
I’ve never tried freezing them!
Yes I have them in the freezer. They just take a little bit of time to thaw
Delicious recipe!!
this recipe is very similar to my grandmother’s and yes, you can freeze them
Mine turned out perfect the first time. I bought tin foil wrappers in Christmas colors to wrap them. They look and taste amazing.
Oh and I got about 130 caramels from this recipe.
First time making these Carmel’s, I must have missed something or done something wrong. Followed directions, brought temp up to 238 no more, turned off heat and poured mixture in wax paper lined pan and set aside to cool. After about 4 hrs of cooling the texture/firmness was very pudding like, placed in fridge to cool for the rest of the night. Next morning found texture/firmness still pudding like. Where did I go wrong??
Hi Erin,
Mine did the same thing as josh and it was pouring rain yesterday. Can I melt it down and boil it again, or do I have to start from scratch?
I have never used a candy thermometer. Can I get some recommendations on brands that are tried and true (aka dependable).
I love harder, chewable caramel, like the old recipe “Sugar Daddy” on a stick from 50-60 years ago. Your teeth would stick in the candy when biting down on it. Anyone know the temp for this type candy?
Thank you so much in advance.
I follow a different caramel recipe but cook until 245-248 and theybturn our exactly like you described…do wait about 24 hours at cut
I have a thermapen and wouldn’t use anything else. If you cook alot like me it’s worth it. I use it for baking breads everything so if you make jam, breads or candy etc it’s well worth the price!
First time I made Carmel candy but I love it hope it turns out I am so excited I hope I saw the candy thrometer right hard to see with all the steam I enjoyed the making of them in a kitchen alone wish me Luck Kathy Kisthardt
Hi! So excited to try these! I was wondering if you use salted or unsalted butter? I was thinking unsalted since you add salt as well, but wanted to be sure. Thank you!
I’ve used both and they both work great actually!
could you please include the instructions for the nouget recipe
Is Karo syrup the same as just plain corn syrup?
Yes they are the same!
These are AMAZING I never leave comments. I even made it the first time without a thermometer using the ice water test and they came out perfect. BIG HIT! Made turtle with them and they are absolutely delicious only problem is I set them in wax paper and they stuck so bad I had to cut it off. Will it not stick like that with the parchment I hope?
I’m so glad they turned out for you! I highly recommend using parchment paper instead of wax paper because if the caramel is too hot it could stick to the wax paper. Sorry about that!
I just made these a minute ago but I didn’t have a candy thermometer so i just winged it by how much cooking time passed by. How long does it take to reach the temperature needed?
Would it be possible for you to add the directions for the Pecan Roll???
Hi! These look very good & seems easy enough to do so I tried them. Mine came out quite liquidy. Is this normal? Also is the sugar white or brown?
I live in at a high altitude, and have to go just a degree or two higher for my caramels. I use cream in mine vs. evaporated milk, but the amounts are the same. They turn out great. BTW, I’m a Peck decedent on my mom’s side. Good stuff!
Thank you so much for sharing this recipe. I absolutely loved it.