Homemade Caramels Recipe (2024)

I love homemade caramels, but have always been so intimidated by them. I then got up the courage to make these, and they were out of this world. They were so easy to make and tasted absolutely amazing. You will love these.

For a sweet and kinda sticky treat, give our homemade caramels recipe a try. These soft and buttery homemade caramels are a perfect Christmas candy recipe to eat and share as gifts.

I was so excited when I first tried out our homemade caramels recipe. But, I’ll be honest, I was also a bit intimidated too because caramel can be a bit finicky and hard to master, which is why I had normally steered clear of making it myself.

However, this is the best homemade caramel candy recipe you will find. Not does this recipe make some of the best soft and buttery caramels, but it is also an easy recipe that does not have to be intimidating to accomplish.

My love of caramels started back when my grandpa would always have some of the soft Worther’s candies that he took joy in (or so I assumed) sharing with me, especially around the holidays. So not only is this a great Christmas tradition to eat the caramels, but now I can make my own and share the love of caramels with other too.

If you love caramel just as much as I do, then you need to make our Disney’s Apple Caramel Pie Recipe, Caramel Pumpkin Poke Cake Recipe, and definitely our Caramel Cheesecake Bars Recipe. They are all delicious and perfect holiday desserts to share.

Ingredients You Need to Make Our Absolutely Perfect Homemade Caramels Recipe:

Butter
Brown sugar
Salt
Light corn syrup
Sweetened condensed milk
Vanilla

How To Make Our Terrific Homemade Caramels Recipe:

Follow these simple instructions to make the best homemade caramels recipe.

Start by melting the butter over the stovetop in a large saucepan.

Then add the brown sugar and salt to the melted butter a mix it all together well.

Next, you will need to add in the light corn syrup and continue to stir it all together over medium heat.

Once that is done, gradually pour in the milk, making sure to constantly stir the ingredients until all the milk has been added to the pan.

Now, continue to let the ingredients cook over medium heat while stirring the candy mixture until it reaches the firm ball stage or 245 degrees.

Give the mixture time. It will take about 12-15 minutes to get it to the right temperature, but you don’t want to burn it so don’t get too tempted to raise the heat to high.

Once it does reach the firm ball stage or 245 degrees, then remove it from the heat and add in the vanilla extract and stir it all together until it is completely incorporated.

When you are done, carefully pour the hot mixture into a greased 9×13-inch pan and let it cool down completely.

Then simply cut the caramel slab into 48 pieces (6 lines down and 8 across) with a sharp knife.

After the caramel has been cut you can choose to either leave it in the pan and store it with a top at room temperature, or you can wrap each piece in wax paper.

To Make this Homemade Caramel Recipe You Will Need:

Large saucepan
Wooden spoon
Candy thermometer (while not 100% necessary, THIS one works great and is super helpful in making sure the caramel reaches the right temperature.)

What are Tips for the Perfect Caramels?

The biggest tip I can give you for making caramels is to make sure you are 100% prepared when you are ready to make caramel.

When making caramel a lot of the time is spent stirring the ingredients in the pot. By continuously stirring the pot you will avoid the caramel from burning and create the perfect creamy soft caramel you want.

So, make sure to measure out all your ingredients ahead of time and prepare the pan so it is ready to pour the caramel mixture into right away.

Is it Better to Use a Candy Thermometer or do an Ice Water Test?

In my personal option, I would say that using a candy thermometer is better to use than doing the ice water test.

The biggest reason for this is simply because the thermometer can sit in the pot with the mixture and you can see the temperature rising in real-time, making it super simple to know when it has hit 245 degrees.

As for the ice water test you have to guess and check every so often to see if the mixture is at the right stage. If you would like to learn how to do the ice water test without using a thermometer, Instructables has a great tutorial on how to perform the ice water test.

What Do You Wrap Individual Homemade Caramels In?

If you want to store the caramels individually or have made them to give as gifts to friends and family then choosing the right type of wrapping is key.

Since caramels are sticky you have to be careful when making your selection. The last thing you want to do is scrap your caramel off the wrapper.

So in order to avoid any scraping or unraveling of the caramels, use cut wax paper as the wrapper. You can cut a sheet of wax paper to fit the sizes of caramel you made and it is super cheap and efficient for homemade caramels.

How Long do Homemade Caramels Stay Fresh?

Caramels will stay fresh for a good amount of time. If you leave the caramels sitting at room temperature and stored them in an airtight container they will last for about 2 weeks.

However, you can store them in the fridge and they will last about 3-4 weeks. But I would suggest letting the candy come to room temperature before enjoying a piece.

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Totally Tasty Recipes Filled With Great Caramel Flavors to Try:

Salted Caramel Cookie Cups Recipe
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Homemade Caramel Popcorn Recipe
Pumpkin Cookies with Caramel Frosting Recipe
Overnight Baked Caramel French Toast Recipe
Caramel Toffee Pumpkin Cake Recipe

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Homemade Chocolate Caramels with Sea Salt Recipe

Serves: 50

Homemade Caramels Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

1 cup butter
2¼ cups brown sugar firmly packed
⅛ teaspoon salt
1 cup light corn syrup
14 ounces sweetened condensed milk 1 can
1 teaspoon vanilla

Instructions

Melt butter over stove top. Add brown sugar and salt, mixing well.
Stir in corn syrup.
Gradually add milk, stirring constantly.
Cook and stir over medium heat until candy reaches firm ball stage (245 degrees).
This will take 12-15 minutes approx.
Remove from heat and stir in vanilla.
Pour into greased 9×13 pan. Let cool.
Cut into 48 pieces with a sharp knife.
Optional: Wrap each piece in wax paper.

Notes

To make these caramels sweet & savory:

I just added a little bit of sea salt, to the caramel. Once it is in the pan, I would sprinkle it over. If you wait to long, you may be to press it in with your hands a little.

Nutrition

Calories: 115 kcal · Carbohydrates: 19 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 55 mg · Potassium: 44 mg · Sugar: 19 g · Vitamin A: 135 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 1 mg

Equipment

Saucepan
Non-stick Cooking Spray
9×13-inch Baking Pan

Recipe Details

Course: Dessert

Cuisine: American

(Recipe from Food.com)

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Join The Discussion

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Lindsay says:

I want to make that today! Thanks for the recipe, looks amazing!
Anonymous says:

Receipe looks easy. I am going to try these next Christmas.
MsAngelasFinds says:

Please add a pin it button to your posts. I love your recipes but when I try to pin one on Pinterest, it isn't able to find any images so then I can't pin it. :(
s buzzella :)) says:

ahhhh! I started making these and now I've realized that I don't know if you mean degrees ferenheit or Celsius :(
Six Sisters says:

I hope they turned out okay!
~ Adelaide says:

I am excited to try your caramel candy's!!!!
Ronda Ross says:

I love carmels I will definatly try this thanks for sharing!!
Ronda Ross says:

I love carmels I will definatly try this thanks for sharing!!
Ronda Ross says:

I love carmels I will definatly try this thanks for sharing!!
Mary says:

Will this work to cover apples?? Have you tried that??
Six Sisters says:

Hi Mary!
I haven't tried that, but I'm sure it would be delicious!
See Also
Peanut Brittle (Easiest Microwave Recipe!) - Cooking Classy
Brenda says:

Do the wrapped carmels freeze well? If so any suggestions?
Six Sisters says:

Hi Brenda,
I have never had enough left over to freeze them. I am not sure how it would work! I am so sorry I am not more help. Let us know if you try it!
The Better Baker says:

OOOOOOO - I Love Love Love caramels..yours look divine. MMM!
Carol says:

I think I will make these and dip them in chocolate. What is better than caramels and chocolate together?????
Ellie Burgau says:

Have you added the "Pin It" button to your bookmarks bar?
Six Sisters says:

YUM! Let us know how that turns out!! -The Six Sisters
Crystal Holliday says:

Thanks so much girls! I made these last night for my family and we really like them. Now I have to find someone to share them with. Thanks for sharing great content.
shelly says:

i made these, my first time trying to make caramels. my taste testers were so very impressed! one described it as "a nice creamy flavor and texture when you first put it in your mouth then after you swallow it , you get another beautiful burst of the most scruptious flavor your mouth will ever experience" thank you for this easy recipe and making me a big hit :) everyones already asking for more :)
Six Sisters says:

So glad they were a 'hit' for your taste testers! Merry Christmas! -The Six Sisters
Katie G says:

I am wondering if this recipe is good for making caramel apples and caramel popcorn?
Six Sisters says:

This is really similar to our caramel popcorn recipe on our blog.
Hallie Gibson says:

im gonna make these right now!
Sloane says:

These were super yummy! Thank you soooooo much!
Mariah says:

How long does it take to turn solid? Mines seems to be taking forever. Also can I make them solid by putting them in the oven or fridge?
Hannah Bozoa says:

Why are you called the six sisters?
Cyd says:

Because there are 6 of us and we are all sisters! :)
Ashley says:

How long do these take to cool? Also, can they be cooled in the fridge or will this make them too difficult to cut? Thanks!
Meridith Crane says:

I just found this recipe on Pinterest. It is very similar to my mom's classic recipe. Do your caramels harden when they cool or do they stay soft, or somewhat soft?
Deann says:

I followed the recipe exactly. The color and flavor is great but mine are really hard, instead of soft and chewy. Any thoughts? I took it off of the heat as soon as it hit firm ball. My son added some sea salt to the top of part of the pan so he could have sea salt caramel. Just wanted them to be soft. I'm stumped. Help please!
Cyd says:

They are somewhat soft.
Cyd says:

Let them cool for about an hour or so.
Marilyn Demas says:

I just saw this post the first time today. I would like to do this but I am a little concerned because of Deann's comment about them coing out hard instead of soft set. I don't see an answer to her question. Can you tell me what may have caused this so I don't make the same mistake. Also, can you tell me how long these candies will last? I don't have a bunch of family to gooble them up so I want to know if they will last a week or so in an airtight tin?Thank you! marilyn
Cyd says:

She doesn't say whether or not she used a candy thermometer. It may have cooked too long. These should be fine for a week in an airtight container. We wrap each piece in waxed paper.
Christine says:

Hello! I have a quick question. Did you make high altitude adjustments to this recipe?
Debra says:

No need to butter pans if you use silicone - works great! Just flip out onto a plastic cutting board before cutting. And I keep wrapped caramels in the fridge for a month or more this time of year and they keep perfectly fresh.
Kerry says:

I have made these twice. The flavor is outstanding but, both times I got an area on top where the caramel crystallized and was very gritty. I followed the directions exactly (stopped stirring when it started to boil, used a buttered dish and used a candy thermometer (I even cooked the second batch a little less in case my thermometer was off my caramels were not as firm but still gritty on top) What in the world am I doing wrong? I want to use these as gifts but so far only about 1/2 of the batch is salvageable. Help!
Linda Smith says:

I have made turtles for Christmas and need to know how to store them. I have read that you put them in an air tight container for a week. Well it's two weeks until Christmas and have no other time to make these. Are they going to be okay if left in the refrigerator until needed? I hate to have wasted all these ingredients and money involved. Thanks for any suggestions you can give me. Merry Christmas to you all and Happy New year. Hope to hear real soon from you. Also can they be put in layers in the container seperated with parchment paper without them sticking?
Cyd says:

They should be fine in the fridge in an airtight container. Parchment paper between them so they don't stick is perfect!
Elyse says:

Hi Kerry!I am so sorry! I can't figure out what the problem could be. I know humidity, elevation and so many things can change the outcome of recipes. I am so sorry about that!
Makenzie says:

You just wouldnt cook it to firm ball stage, soft ball temp would work best. Dont remeber off top of my head but most candy thermometers have it labeled right on them.
stacy law says:

Can cream be substituted for the sweetened condensed milk?
Cyd says:

With this recipe you need to use sweetened condensed milk.
Trina Ellis says:

This is the exact recipe I use for caramel corn.

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