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!
Patricia says
In 15 years, I have attempted 7 times to make homemade carmels. . . WITHOUT SUCCESS! When I found your recipe, Erin,, I said, “One more time.” Your recipe WORKED and is lovely. As the recipe states, “it is a labor of love indeed.”
This is my go-to carmel recipe! Thank you for sharing. I am so pleased I persevered.
DB says
My grandmother’s recipe calls for sweetened condensed milk instead of evaporated milk as practically every other recipe calls for. What’s the major difference?
Erin Collins says
Evaporated milk has more liquid and doesn’t have any added sugar. It’s just how this recipe was designed!
Fred says
Made them yesterday. Followed the instructions with one exception, I mixed in 1-1/2 t of vanilla after I poured the mixture into the 9×13. Came out perfect!, Will make again.
Erin Collins says
I’m so glad they turned out for you!
David Peterson says
Easy recipe to use, lots of stirring though but worth it
Erica says
Hi Erin,
Thanks for this recipe. Is there a substitute that can be used instead of corn syrup?
Bonnie says
I love this recipe. But for the life of me I can’t figure out what to wrap them in. Everything I use they stick. Help
Erin Collins says
The wrappers I’ve linked to in the post usually work for me! I hope that helps. This happens to me sometimes when the don’t fully come up to temperature too.
Tyosn says
I made these last year and they were the best carmels I’ve ever had. I can stop craving them. Getting ready to make another batch in a few minutes.
Elizabeth Gonzales says
Are the sugar, corn syrup and butter to be stirred when melting?
Erin Collins says
Yes! You melted all these together in the beginning. I hope this helps 🙂
MedicatedBaker says
If you only let these get to about 236F and placed some pecans down on a silicone mat or parchment paper and had a funnel (don’t know the proper term) you could pour your caramel into the funnel dollop just enough to cover the pecans, let set and then dip in chocolate mmmm
Somer says
My husband and I made this for our first time making caramel and it’s absolutely foul proof and delicious!!
Rod says
I Followed the recipe and instructions but my Carmel’s just didn’t set up enough. It seems so close. What do you think i did wrong?
Erin Collins says
This can happen when your caramels don’t come up to the soft ball temperature. Your thermometer might have been off so I always like to use 2 thermometers to double check (one candy and one instant read) and do the cold water test to be sure it forms a ball. I hope this helps!
Clarissa Dempsey says
Hi Erin,
I used to love caramels, but I’m both GF and DF, and haven’t been able to find any caramels that I can eat. Have you found a good DF evaporated milk?
Your recipes look amazing. I look forward to trying some.
Thank you! I look forward to your reply.
Clarissa
Erin Collins says
I have tried the brand Nature’s Charm Evaporated Coconut Milk and it works well in some things – but unfortunately not these caramels! It has more sugar and a different flavor than regular evaporated milk and this recipe won’t turn out. Sorry about that! Wish I had an easy DF suggestion.
Courtney says
I just made a batch of these, and they came out perfectly! I made a half-batch, and cooled them in a 9×9 silicone pan coated with cooking spray. I also added salt to the top of some of them, yum! Thanks for the recipe, it’s a keeper!
Ann Marcy says
These are amazing! We live at 5000 feet elevation so cooked it to 230 degrees and they’re perfect.
Walt says
Is there a way to make this without corn syrup?
Erin Collins says
Unfortunately no! I usually buy organic corn syrup to make these though.