These homemade caramels are buttery soft yet chewy, perfectly sweet and impossibly smooth. This is the kind of recipe that you pull out every December, or whenever you want to spoil the people around you.
No fancy gadgets, no candy-making drama. Just real ingredients and a pot that does the heavy lifting.
The Six Ingredients Needed To Make Caramels
Notes From Experience
Making caramel is one of those things that looks intimidating, but once you understand the process, it becomes the most reliable little treat in your holiday lineup.
Here’s what we’ve learned after making these more times than I can count:
Add the evaporated milk very slowly. The mixture needs to stay at a full boil the entire time you’re adding the milk. If the boil drops, the sugar crystals stop dissolving properly… and that’s when you get grainy caramel.
A heavy-bottomed pot keeps the heat even so the caramel doesn’t scorch. With a recipe that cooks for a long time, the pan you use makes a huge difference.
Stir more than you think you need to. Caramel rewards attention. Frequent stirring keeps the butter and sugars from separating and helps everything cook evenly. It’s the secret to that glossy, uniform texture.
Cook to exactly 238°F. This is the sweet spot — literally. At 238°F, the caramel sets into that perfect soft-chew that slices neatly and melts as you eat it. A couple degrees off can change the texture, so let your thermometer guide you here.
Let it cool on the counter, not in the fridge. Cooling slowly means the caramel sets evenly from edge to center. That’s why you get such clean, beautiful cuts.
A cold, wet knife glides right through the caramel and gives you those neat little squares that look like they came from a candy shop.
Wrap each piece to keep them soft and chewy. Wax paper or pre-cut candy wrappers keep the caramels fresh, protect the texture, and make them easy to gift or pack up in treat boxes.
Texture Guide (So You Know It Turned Out Right)
Your caramels should be:
- Soft but holding shape at room temperature
- Chewy, not sticky
- Smooth—not grainy or sandy
- Sliceable with light pressure
If you hit those marks, you nailed it.
Storage Instructions
Room Temperature: Up to two weeks in an airtight container
Fridge: Up to four weeks, wrapped
Freezer: Up to three months (wrap individually + freeze in a zip-top bag). Make sure to label the container so that you enjoy them before their best-by date.
They ship beautifully, too. Individually wrapped caramels hold up to mailing as long as they’re kept cool.
More Candy Recipes You’ll Love
Wrap them up in a pretty box or cookie tin with our gingerbread truffles and cashew brittle.
For more delightful candy recipes, our Martha Washington candy and cream cheese mints are both favorites.
Caramels Recipe
Ingredients
- 3 cups granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 2 cups light corn syrup
- 1 teaspoon sea salt
- 24 ounces evaporated milk
Instructions
- Prepare a 9×13 pan with parchment paper.
- Add the sugars, butter, corn syrup, and salt to a heavy-bottomed saucepan, then bring to a boil over medium heat.
- Add in the milk very, very slowly, whisking/stirring constantly while boiling. Make sure the addition of the milk isn’t slowing the boil. This should take about 20 minutes.
- Lower to medium-low heat and attach a candy thermometer, heat stirring often until mixture reaches 238°F. Remove from heat immediately and pour into the prepared pan.
- Allow to cool on the counter for 4 to 5 hours.
- Wet a sharp knife with cold water, and slice caramels into 10 rows across, then 8 rows lengthwise (or desired size/shape).
- Wrap with wax paper squares or pre-cut candy wrappers.
Notes
- Make sure you are using a heavy-bottomed pan. Thin pots tend to heat unevenly and may not give you the desired results.
- The temperature is key when making caramels. Make sure you are using a candy thermometer so that you can be precise.
- If you’re having difficulty cutting the caramels, you can throw them in the freezer for about 15 minutes to harden them up and make them easier to work with.
Nutrition
Comments
Karen says
This recipe is great. It never fails me and grandkids love them!
#ThankYou says
Thank You