Making caramel at home may seem intimidating, but this recipe is straightforward and delivers rich, velvety caramels with the perfect balance of chewiness and flavor. You can cut them into bite-sized squares, wrap them in wax paper, and enjoy or share them as a delightful homemade gift. Plus, the recipe can be easily customized with sea salt, chocolate drizzle, or flavor infusions like vanilla or espresso.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Granulated sugar
Light corn syrup
Unsalted butter
Heavy cream
Sweetened condensed milk
Salt
Vanilla extract
Directions
Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper.
In a heavy-bottomed saucepan, combine sugar, corn syrup, butter, sweetened condensed milk, and heavy cream.
Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula until the butter melts and the mixture is smooth.
Continue cooking, stirring often, until the mixture reaches 245°F to 250°F (firm ball stage) on a candy thermometer.
Immediately remove from heat and stir in salt and vanilla extract.
Pour the hot caramel into the prepared pan and spread evenly.
Let it cool at room temperature for several hours, or until fully set.
Once firm, lift the caramel slab out of the pan using the parchment paper and cut into small squares or rectangles with a sharp knife.
Wrap individual pieces in wax paper or store them in an airtight container.
Servings and timing
This recipe makes about 64 bite-sized caramels. Preparation time: 10 minutes Cooking time: 20–25 minutes Cooling time: 2–3 hours Total time: About 3 hours
Variations
Sea Salt Caramels: Sprinkle flaky sea salt on top before the caramel sets.
Chocolate-Dipped: Dip cooled caramels in melted chocolate and let them set on parchment.
Espresso Caramels: Stir in 1 teaspoon of espresso powder with the vanilla.
Nutty Caramels: Add finely chopped pecans, almonds, or walnuts to the mixture before pouring it into the pan.
Spiced Caramels: Add a dash of cinnamon, cardamom, or nutmeg for a seasonal flavor twist.
Bourbon Caramels: Stir in 1 tablespoon of bourbon with the vanilla for a grown-up treat.
Layered Caramels: Pour over a shortbread or chocolate base for a candy bar effect.
Storage/Reheating
Store caramel candies in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. Wrap individually in wax paper or plastic wrap to prevent sticking.
For longer storage, freeze wrapped caramels in a sealed bag for up to 3 months. Thaw at room temperature before eating.
Do not reheat caramels after they are set, as the texture will change.
FAQs
Why is my caramel too soft or runny?
It likely didn’t reach the proper temperature. Be sure to cook to 245°F–250°F using a reliable candy thermometer.
Why did my caramel turn grainy?
This can happen if sugar crystals form during cooking. Stir gently and avoid scraping the sides of the pot once the sugar dissolves.
Can I make this without a candy thermometer?
It’s not recommended. A thermometer ensures precise results, but you can try the firm ball test by dropping a bit of caramel into cold water to see if it holds its shape.
How do I cut caramels cleanly?
Use a sharp knife lightly greased with oil or butter. Warming the knife can also help.
Can I double the recipe?
Yes, just use a larger saucepan and pour into a 9×13-inch pan instead of 8×8.
Can I use brown sugar instead of granulated?
Brown sugar can be used, but it will give the caramels a deeper, molasses-like flavor and a softer texture.
Is it okay to stir caramel while it cooks?
Yes, this recipe requires stirring, especially to prevent burning. Use a heatproof spatula or wooden spoon.
How do I make caramels firmer or softer?
Cook to a higher temperature (up to 250°F) for firmer caramels or slightly lower (around 240°F) for softer ones.
Can I use margarine instead of butter?
Butter is recommended for flavor and texture, but margarine can be substituted in a pinch, though results may vary.
What’s the difference between caramel candy and caramel sauce?
Caramel candy is cooked to a higher temperature to set firm, while caramel sauce is cooked to a lower temperature and remains pourable.
Conclusion
Homemade Caramel Candy is a rich and rewarding treat that’s easier to make than you might think. With the perfect balance of buttery smoothness and chewy texture, these caramels are a sweet indulgence that’s sure to impress. Whether you’re wrapping them for gifts or enjoying them yourself, this classic recipe is one you’ll come back to again and again.
Homemade Caramel Candy is a rich, buttery, and chewy treat made with simple ingredients. Perfect for gifting or indulging, these bite-sized caramels are smooth, sweet, and melt-in-your-mouth delicious.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:3 hours
Yield:64 pieces
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1/4 tsp salt
1 tsp vanilla extract
Instructions
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
In a heavy-bottomed saucepan, combine sugar, corn syrup, butter, heavy cream, and sweetened condensed milk.
Cook over medium heat, stirring constantly until the butter is melted and the mixture is smooth.
Continue cooking, stirring frequently, until the mixture reaches 245°F–250°F (firm ball stage) on a candy thermometer.
Remove from heat and stir in salt and vanilla extract.
Carefully pour the hot caramel into the prepared pan and spread evenly.
Allow the caramel to cool at room temperature for 2–3 hours until set.
Once firm, lift the caramel out using the parchment overhang and cut into small squares or rectangles.
Wrap each piece in wax paper or store in an airtight container.
Notes
Use a reliable candy thermometer for accurate results.For sea salt caramels, sprinkle flaky salt on top before the caramel sets.Dip in melted chocolate for an extra decadent variation.Warming the knife or greasing it slightly helps cut clean pieces.Wrap individually to prevent sticking and for easy gifting.
