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 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 13x9 pan and cool completely. Cut and serve. Enjoy!
Floyd Olden says
Made these for the first time. Turned out beautifully. My wife wants some with English walnuts, so will chop 1 and 1/2 cups and see how it goes.
Erin Collins says
I’m so glad they turned out for you! Adding walnuts sounds delicious!
Judy says
How long will these keep wrapped in wax paper?
Erin Collins says
If you store them in an airtight container, these will keep for up to 10 days.
NADINE says
When I am adding the milk slowly am I to turn down the heat or add the milk while it is boiling?
Erin Collins says
You want to add the milk slowly and allow it to continuously boil while stirring. I hope this helps!
Dee M says
Awesome recipe, I used plant based butter and lactose free evaporated milk and it came out perfect. The best caramel I ever made.
Erin Collins says
That’s great to know it worked with those substitutes!
Paula says
Hi! Do you have to wrap these? I would like to gift them in candy boxes.
Erin Collins says
Yes I usually always wrap them! You can see the link for the wrappers I like in the post above.
Amanda says
This was a super simple and easy recipe (and it was my first time ever making homemade caramels).
I did half a batch, and poured into a 9X5 loaf pan because wasn’t sure how the 9X13 would turn out with half the amount. They’re still cooling, but look perfect!
The only mistake I made was using too small of a pot, so when it started reaching the top i had to transfer to a larger one. The temp dropped but recovered quickly, and it didn’t seem to affect the candies at all.
Will make again; they taste buttery and AMAZING!! Thanks!
Madeline Anderson-Balmer says
I’ve been looking for a caramel recipe to incorporate with my caramel latte scone recipe. I think this may be it! Thanks.
Mary menis says
This recipe sounds so easy.i can not wait to make these.thank you
Aleta Plummer says
Hi,
Is this made with salted or unsalted butter?
Erin Collins says
I use salted!
Constance says
For those of you who ended up with too soft of a caramel, like I did, I put my (too soft) caramel mixture in the frig to harden up.. I rolled then into balls then and put back on frig to harden again. I ended up making dipped chocolates out of the soft caramel balls. Thay were amazing! They turned out to be the creamiest “Chocolate Covered Caramels” ever. !!!! I will do this fortunate mistake again. next Christmas
Carol says
Oh the best caramel ever. Follow this exactly as far as the temperature goes and you will have the soft and the nicest caramels you have ever had.. Oh my yes. I make them all of the time and can not keep them long enough to have many myself.
Yuna says
Hi Erin, is it possible to halve the quantity of ingredients and get the same results? Would I cook it to the same temperature? I would like to practice making it first before making a larger batch.
Erin Collins says
Yes that should work great! You will cook it to the same temperature with half the ingredients.
Lisa says
I made these today.. I did add the milk a bit faster then you said but it still came out great.. I added both cans in about 11 mins, And yes need patience.. lol Thank you for a great recipe,,
Christie Rozycki says
Fantastic Carmels! My whole family loved them. Best recipe I have ever tried. Thank you for sharing Edna”s recipe!
Barb says
I love these I make them a lot.
Nicole says
What elevation are you making these at? I live in Montana, at a higher elevation, do I need to change the temp because of that?
Erin Collins says
Great question! I would do what’s called a boiling water test to adjust to the altitude you live at. Put your candy thermometer in water as it comes to a boil and note what temperature it reads when the water comes to a boil. Subtract that number for 212 (the usual temp for boiling water – it boils at a lower temperature at altitude) and then whatever the difference is subtract that from 238F. That is the temperature you’ll need to cook it to. I hope this helps!