An easy and favorite old-fashioned holiday candy. This simple homemade caramels recipe uses only 5 ingredients and creates chewy, buttery, melt-in-your-mouth caramels!
Homemade caramels are a truly indulgent and nostalgic treat. Today we are going to satisfy our candy cravings with caramels made from scratch.
I know making homemade candy seems intimidating. If you can stand at the stove and stir a pot, you are all set to rock this recipe!
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
My love for caramel runs deep as evidenced here, here and here.
This is a tried and true recipe. I make these caramels at Christmas every year. I only allow myself to make them once a year as they are SO good that I can eat an entire batch all by myself.
WHAT TOOLS ARE NEEDED TO MAKE HOMEMADE CARAMELS?
You will want to use a quality heavy bottomed saucepan. Cheaper and thinner saucepans won't distribute the heat as evenly and increase the chance of you scorching or burning the candy as it cooks.
A candy thermometer is also highly recommended. The thermometer is your friend in this recipe as it tells you when the candy is ready. I have a no-frills thermometer, but wouldn't mind a digital version. Hint, hint Santa.😉
CAN I MAKE CARAMELS WITHOUT A CANDY THERMOMETER?
Yes, you can use the cold water test if you do not have a candy thermometer. Fill a small cup with cold water. After the caramel has been boiling for 15 minutes or so, drizzle a little caramel into the cold water. You should be able to form the caramel into a ball with your fingers. It should be soft and pliable and a little sticky.
STEP BY STEP PHOTOS OF MAKING HOMEMADE CARAMELS
Start by lining a 9x9 baking pan with parchment paper and greasing the paper with butter. You can also use aluminum foil, but I tend to have the best luck with parchment paper.
Next melt the butter in a heavy bottomed saucepan. Once the butter has melted add the brown sugar and light corn syrup and cook over medium-low heat until the sugar is dissolved. Then add the sweetened condensed milk and stir to combine.
Increase the heat to medium and cook, stirring constantly, until the mixture reaches between 238° and 240° on a candy thermometer. This takes about 20-30 minutes. I typically add the candy thermometer after the mixture has been at a low boil for 8-10 minutes.
Start watching the candy thermometer closely once it reaches 230°. It can quickly move those last few degrees!
The mixture may bubble up slightly as you add the vanilla extract. Be sure to use caution pouring the extremely hot caramels into your prepared baking pan.
Allow the caramels to cool at room temperature for 3-4 hours (or overnight) until cool and set. You do not have to cover them.
HOW TO CUT AND WRAP CARAMELS
Remove the caramels from the pan by lifting out the parchment paper. Use a sharp knife to cut the caramels into your desired size.
I like to cut ten rows and then individually cut each row into 10 or 11 pieces.
To wrap the caramels, either cut wax paper into 4x5 inch rectangles, or use candy wrappers. Place a caramel in the center of the rectangle.
Then wrap the long sides of the paper over the caramel.
Finally, twist both sides of the waxed paper to seal in the caramel.
HOW TO STORE HOMEMADE CARAMELS
Wrapped caramels will stay fresh at room temperature for 1-2 weeks. You can also store them in the refrigerator, but I would allow them to come to room temperature before serving.
To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Come follow me on Pinterest and Instagram to see all the things that inspire me. Thank you for being here and happy baking!
Homemade Caramels
An easy and favorite old-fashioned holiday candy. This simple homemade caramels recipe uses only 5 ingredients and creates chewy, buttery, melt-in-your-mouth caramels!
Ingredients
- 1 cup unsalted butter
- 2 ¼ cups dark brown sugar*, firmly packed
- 1 cup light corn syrup
- 1 14 ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract
Instructions
- Line a 9x9 inch baking pan with parchment paper and butter well. Set aside.
- In a large, heavy saucepan, melt the butter. Add the brown sugar and mix until incorporated. Stir in the corn syrup. Cook over medium-low heat until the sugar is dissolved and the mixture is well blended, about 3 minutes.
- Stir in the sweetened condensed milk and increase the temperature to medium. Cook, stirring constantly, until the mixture reaches between 238° and 240° on a candy thermometer. This takes about 20-30 minutes.
- Remove the pan from the heat and stir in the vanilla. Pour the mixture into the prepared pan.
- Cool to room temperature, about 3-4 hours, or until completely set. There is no need to cover the caramels.
- Use the parchment paper to remove the caramels from the baking pan. Use a sharp knife to cut the caramels into your desired size. Wrap the individual caramels in waxed paper.
Notes
For optimal freshness store wrapped caramels at room temperature for 1-2 weeks or in the refrigerator for up to one month.
*You can use light brown sugar
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
LorAnn Oils 100 Count Twisting Wax Paper -
Taylor Precision Products Candy/Deep Fry Stainless Steel Thermometer
-
Calphalon 1932455 Classic Nonstick Sauce Pan with Cover, 3.5 quart, Grey
-
PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
-
USA Pan Bakeware Square Cake Pan, 9 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Nutrition Information:
Yield:
100 candiesServing Size:
1Amount Per Serving: Calories: 59Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 10mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
The nutrition information is an estimate and may not be entirely accurate.
Elain
With the one exception of salt in my recipe, i’ve been making this recipe for decades. I’ve been offered money for these caramels. They are amazing!
Tasia
Thank you! I've never tried this recipe with salt, but I know salted caramel is all the rage right now.
Candy
can you use this same recipe to make Caramel Apples?
Tasia
Hi Candy, I haven't tried this on caramel apples so I am not sure if it will work. If I were trying it, I would let the caramel cool at least 5-10 minutes prior to dipping.
Jeannie Kent
Yes but stop at 238-240 and be sure to dip apple in a simmer hot water bath for 5 sec and wipe with a bar mop like towel to get the wax off
LeeAnna
do you think I could add maple flavor to this recipe? PLEASE say it would work
Tasia
HI LeeAnna, if you use a maple extract in place of the vanilla, I think you would taste a subtle maple flavor. I've not tried substituting maple syrup, so I don't know if that would work. You could try experimenting with replacing a little of the corn syrup with maple syrup and see if that works; I'd try maybe 1/4 cup. If you try it, please let me know how it works out.
Rachel
What if I put them in the fridge??? I can’t get them out of the pan now… ugh I feel so dumb
Tasia
Hi Rachel, if they are stuck in the pan from the cold you could try letting them warm up to room temperature. You could also try setting the pan in a larger pan filled with hot water for a few minutes and see if that helps to release it from the sides {I would do it like you were doing a water bath for cheesecake}. Good luck!
Michelle Gorman
I made these and they were delicious. I accidentally left out one cup of the brown sugar so only made them with one and a quarter cups! They still turned out perfectly. They set nicely and did not stick to the wraps.
Tasia
Hi Michelle, thank you for coming back to leave a comment. I'm so happy you love them and to know they work with less sugar. I made two batches this week and almost forgot a cup of the brown sugar in my second batch!
Katherine | Love In My Oven
I would not be able to stop eating these!!! I just love caramels so much! They'd make for such a pretty gift too! Gotta try these! 🙂
Tasia
You will love them Katherine! The recipe makes a lot of caramels so they are perfect for gifting.
Nancy Lerer
I have made caramel a few times and the original recipe I followed turned out really well!! Unfortunately, I lost that recipe and tried 2 different recipes this year and both of them tasted good, but wouldn't keep their shape once cut. When cooking this recipe and taking it to the temperature you recommended will it hold its shape??
Tasia
Hi Nancy, if I am understanding your question correctly, you are asking it the candy will stay in the shape that you cut it into after they have fully cooled? If so, yes, I typically go to about 240°F when I make them and they are soft to the bite, but more firm and fully hold their shape once you cut and wrap them {like they look in the photos in this post}. I did test a batch over Christmas that I stopped at 238°F; at that temperature they are definitely soft, but did cut and hold a shape as well. I hope this answered your question, please let me know if it didn't.
Liz
I really need to give these a try! I've always been so scared to make caramels, or any candy for that matter but this looks really easy! 🙂
Tasia
Thank you Liz! You will be so surprised at how easy these really are! I look forward to hearing how you like them!
Sian
Hi, these look incredible! If I added chopped pieces to homemade ice cream would they freeze ok? Thank you!
Tasia
Hi Sian, thank you! While I haven't tried it myself, homemade caramels should freeze fine. If I were adding them to ice cream, I would make my pieces small so they are easier to eat when frozen. Please let me know how it turns out.
Marie Masters
Hi Tasia, can I use cannabutter, in place of butter?
Tasia
Hi Marie, I haven't tested the caramels with cannabutter so I cannot guarantee if it will work or not. In theory, it seems like it should work. Please let me know if you give it a try!
destiny
I made these with cannabutter, but cut the recipe in half, they were absolutely perfect!! Then I made another full batch with regular unsalted butter and they are more like taffy, it never hardened enough to cut them. So I’m not sure what happened…. I wonder if I can reheat this and try again??
Tasia
Hi Destiny, I am happy to hear that using cannabutter worked for you! For the second batch, my guess is that the caramel didn't get to a high enough temperature. I have never had to attempt to reheat caramels, but it would be worth a try. Land O Lakes recommends adding a couple tablespoons of water and reheating to 244°F. You'll have to let me know if it works!
Rita
can you use salted butter?
Tasia
Hi Rita, I think you'd be okay to use salted butter in this recipe.
TINA POWELL
I cant find how much brown sugar, butter either. Just see sweeten condensed milk & vanilla
Tasia
Hi Tina, the amounts for the ingredients are listed in the recipe card in this post. I will put them here for you as well ~ 1 cup unsalted butter (226g), 2 1/4 cups packed brown sugar (450g), 1 cup light corn syrup (240mL), 1-14 ounce can of sweetened condensed milk and 2 teaspoons of pure vanilla extract.
Sammi Cee
Love this recipe, Tasha! I thought caramels would be a lot more complicated. I only had half the amount of corn syrup so I did 50/50 corn syrup and honey. Delicious if you want to do a variant. I wouldn’t suggest using all honey, obviously. I think that would be too much.
Tasia
Hi Sammi, I'm so happy to hear you enjoyed this caramels recipe! It's one of my very favorites. Thank you for sharing your results with subbing in some honey, I will have to try that some time. 🙂
Tawnie
I’ve always bn too scared try make Carmel. Yet this recipe is so simple an SO delicious. Thx so much for sharing. I used my Carmel with rice crispy recipe an OMG!! Ther flying off counter even faster now! Carmel is just so yummy. Although mine doesn’t seem cut or b hardened enough too cut. Yet my Carmel n bowl for crispy is hardened. So I’m confused??
Tasia
Hi Tawnie! Thank you for the feedback. I love that you added the caramel to rice crispy treats ~ a brilliant and delicious addition! If the caramels are not holding their shape, it sounds to me like the caramels might not have cooked to a hot enough temperature. I typically cook mine to 239°-240°F. I just made a batch yesterday and stopped at 238°F, which has them on the very soft side, but still holding their shape and allowed me to cut and wrap them. The caramel in the bowl with the crispy treats likely hardened as it absorbed into the crispy rice cereal, which took some of it's moisture.
Sola
This was a quick and easy addition to my cookie boxes, and one of my friends said that it was the caramel ever! It was a spur of the moment thing, and I only had was paper, next time I will order candy wrappers, because I was short on time, and having to cut the paper was time consuming and annoying. Thank you so much for the recipe!!
Tasia
Hi Sola, thank you for the kind review! I'm happy to hear the caramels were enjoyed, they are one of my favorite treats. And I'm no stranger to having to cut paper and agree; candy wrappers make it so much easier!
Linda
can I had chopped pecans to my caramels?
Tasia
Hi Linda, I've not tested this so I cannot say for sure, but my gut says it should work just fine. I would stir in the chopped pecans when you add the vanilla. If you give it a go, I'd love to hear how it works out.
Wanda
I made these last year a d they turned out perfect…just follow the receipt as stated…I found the caramel a little hard to cut in pieces but they turn out fabulous…I am making them again today for Christmas..i use the Kosher salt & sprinkle on each chocolate caramel
Tasia
Hi Wanda, thank you for coming back to share a review! I'm so happy to hear that you love the recipe. {by the way, I'm making my caramels today too!}
Ignacio
Hi! How much is 1-14 oz in ml or cups? I am not from the US and genuinely don't understand oz. I also don't find anything on the internet that gives me an straight answer
Tasia
Hi, I found this information on Eagle Brand's website {which is usually the brand of sweetened condensed milk I use} ~ "Sweetened condensed milk is measured by weight, not fluid ounces, because of the product thickness. It does not measure the same as what we normally think of when measuring a regular liquid such as water or regular milk because of its density. If you take one fluid cup of water and one fluid cup of sweetened condensed milk and set them on scales side by side, you will find that the sweetened condensed milk weighs more than the water.
When poured into a liquid measuring cup, one 14oz can (shown as “Net Weight”) of sweetened condensed milk is 10 liquid ounces."
If you convert 10 US fluid ounces to mL it = 295.735mL. I hope this is helpful to you!
Stephy
Hi, I really want to do these for my family for Valentine's Day, but I was wondering if this recipe could be halved? I've never made caramel before so I'm also wondering if the candy thermometer should be placed in the pan right before or just after all the ingredients have been incorporated and cooking for a bit? Sorry if it these are newbie questions, just really wanna make sure they come out right. Ingredients are expensive now a days, hahaha! Thank you!!
Stephy
Also, if the recipe can indeed be halved, will the cooking temperature still be the same? Thank you!
Tasia
Yes, the temperature will remain the same!
Tasia
Hi Stephy, I have never personally halved this recipe, but don't know why it wouldn't work. Since you will have less volume of caramels, they will likely come to temperature more quickly. Once all the ingredients are combined and have started the low boil, I would add the candy thermometer. Just make sure the thermometer isn't touching the bottom of the pan. I think the trickiest part will be figuring out what pan to put them in. An 8x8 will make them rather thin and a loaf pan might make them too thick. Good luck!
Kristie
Hi Tasia. Your caramels look delicious! What altitude was this recipe developed at? I live at 6,000 feet and already know I will need to make adjustments so my caramel doesn’t turn into rocks. Thanks for sharing!
Tasia
Hi Kristie, I live in the Seattle area; so sea level. I hope you can get to enjoy them!