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Home > Gluten-Free Desserts > Candy/Treats > Soft, Buttery Homemade Caramels

Soft, Buttery Homemade Caramels

LAST UPDATED: May 14, 2019 PUBLISHED: Nov 1, 2018 217 Comments
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Soft, Buttery Homemade Caramels! A tried-and-true recipe you’ll want to make every Christmas.

 
close up shot of caramel on white parchment paper

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.

 
caramel sliced into rows on white parchment paper
CLICK HERE TO PIN RECIPE FOR LATER! 
 

 

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!

 

caramel cooling in glass pan on wire rack

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.

 picture of old recipe for soft caramels

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!

wrapped caramels in red bowl
 

image for pinterest of close up shot of cut piece of caramel
 
CLICK HERE TO PIN RECIPE FOR LATER! 
 

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Soft, Buttery Homemade Caramels

Author: Erin Collins
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Soft, buttery and perfect. Our family's tried and true recipe!
4.95 from 40 votes
Servings: 80 servings
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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!
Nutrition Facts
Soft, Buttery Homemade Caramels
Amount Per Serving
Calories 69
% Daily Value*
Cholesterol 1mg0%
Sodium 39mg2%
Potassium 15mg0%
Carbohydrates 17g6%
Sugar 17g19%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 14mg1%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 69kcal

 

Soft, Buttery Homemade Caramels! A tried and true recipe you'll want to make every Christmas.
Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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    Recipe Rating




  1. Nicole says

    December 17, 2019 at 9:14 am

    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?

    Reply
    • Erin Collins says

      December 18, 2019 at 8:58 am

      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!

      Reply
  2. Barb says

    December 22, 2019 at 5:42 am

    I love these I make them a lot.

    Reply
  3. Christie Rozycki says

    December 24, 2019 at 9:57 am

    5 stars
    Fantastic Carmels! My whole family loved them. Best recipe I have ever tried. Thank you for sharing Edna”s recipe!

    Reply
  4. Lisa says

    February 02, 2020 at 5:56 pm

    5 stars
    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,,

    Reply
  5. Yuna says

    April 15, 2020 at 7:51 pm

    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.

    Reply
    • Erin Collins says

      April 16, 2020 at 8:03 am

      Yes that should work great! You will cook it to the same temperature with half the ingredients.

      Reply
  6. Carol says

    June 06, 2020 at 3:35 pm

    5 stars
    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.

    Reply
  7. Constance says

    July 15, 2020 at 12:35 pm

    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

    Reply
  8. Aleta Plummer says

    August 01, 2020 at 2:22 pm

    Hi,

    Is this made with salted or unsalted butter?

    Reply
    • Erin Collins says

      August 13, 2020 at 8:47 am

      I use salted!

      Reply
  9. Mary menis says

    August 10, 2020 at 7:22 pm

    5 stars
    This recipe sounds so easy.i can not wait to make these.thank you

    Reply
  10. Madeline Anderson-Balmer says

    August 17, 2020 at 3:30 pm

    I’ve been looking for a caramel recipe to incorporate with my caramel latte scone recipe. I think this may be it! Thanks.

    Reply
  11. Amanda says

    September 09, 2020 at 4:14 pm

    5 stars
    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!

    Reply
  12. Paula says

    September 25, 2020 at 11:04 pm

    Hi! Do you have to wrap these? I would like to gift them in candy boxes.

    Reply
    • Erin Collins says

      September 28, 2020 at 5:52 pm

      Yes I usually always wrap them! You can see the link for the wrappers I like in the post above.

      Reply
  13. Dee M says

    November 02, 2020 at 4:34 pm

    5 stars
    Awesome recipe, I used plant based butter and lactose free evaporated milk and it came out perfect. The best caramel I ever made.

    Reply
    • Erin Collins says

      November 18, 2020 at 9:09 am

      That’s great to know it worked with those substitutes!

      Reply
  14. Judy says

    November 21, 2020 at 2:48 pm

    How long will these keep wrapped in wax paper?

    Reply
    • Erin Collins says

      November 23, 2020 at 12:22 pm

      If you store them in an airtight container, these will keep for up to 10 days.

      Reply
      • NADINE says

        December 02, 2020 at 6:51 am

        When I am adding the milk slowly am I to turn down the heat or add the milk while it is boiling?

        Reply
        • Erin Collins says

          December 08, 2020 at 8:45 am

          You want to add the milk slowly and allow it to continuously boil while stirring. I hope this helps!

          Reply
  15. Floyd Olden says

    December 08, 2020 at 12:56 pm

    5 stars
    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.

    Reply
    • Erin Collins says

      December 09, 2020 at 4:10 pm

      I’m so glad they turned out for you! Adding walnuts sounds delicious!

      Reply
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Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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