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Classic homemade caramels that are soft, chewy, buttery, and delicious!
One of my favorite traditions for the holidays is making homemade caramels. I love just about anything when it involves gooey caramel like these Cashew Clusters or these Salted Caramel Brownies.
But when you have a soft and chewy caramel that is buttery, sweet, and delicious; those are downright amazing!
I didn’t start making homemade caramels until I was in college. It was something my husband took up, and it became our tradition. He is the engineer in the family. so anything that involves following directions and being precise is right up his alley. So I wasn’t surprised when he decided to learn how to make them.
Homemade caramels are really very simple to make. They only have a couple of ingredients, and everything comes together on the stove top. The hardest part is getting it to the exact right temperature so your caramels set up and are chewy, but not too hard you break a tooth.
What You’ll Need
- Butter
- Granulated Sugar
- Heavy Cream
- Light Corn Syrup
- Vanilla Extract
The easiest way to ensure you get perfect caramels every time is to use a good quality Candy Thermometer. This is the one I have and it is pretty accurate.
How To Make Homemade Caramel
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Get your pan prepped and ready to go. You need an 8 inch square baking dish that you like with parchment paper.
- Combine all ingredients in a large saucepan over medium heat. Stir constantly until mixture reaches 245º F on a candy thermometer. This will take probably 15-20 minutes of stirring constantly over medium high. Don’t turn up the heat to speed up the process, your caramels will not turn out. If you don’t have a thermometer; test in a cup of cold water. Drop a small amount into water, and shape into a ball. Once it holds is shape until pressed, it is done.
- Remove the pan from the heat immediately and stir in the vanilla extract.
- Pour into prepared baking dish, and allow to cool completely.
- Cut into 1 inch squares, and wrap individual in plastic wrap, foil, or wax paper.
Recipe Tips
- Caramels take awhile, this is one of those recipes that you need to be patient with. Heat over medium heat, and stir constantly. They will take 15-20 minutes once they are boiling to get up to near 245º F.
- A candy thermometer is the best way to know when they are done. But there is the cold water test as well. Have a cup of super cold water next to the stove. Drop a small amount into water, and shape into a ball. Once it holds is shape until lightly pressed, it is done. Fudge is done once it just holds it shape, caramels have to go just a little further.
- Calibrate your thermometer. Even with when paying the closest attention and doing everything “right” if your thermometer isn’t accurate, you will not get the results you are looking for.
How To Calibrate Candy Thermometer
This is a super easy test to do to make sure you boil your candy and anything else you are using it for to the right temperature. Place the thermometer in a large pot of water. Turn on the heat and bring the pot to a boil. Water boils at 212º F, check at what temperature your thermometer says when it starts to boil. If it says 215º you are off by 3º. So you would want to cook your caramel to 242º. If it boils at 205º you are 7º off and would boil until 238º.
This happens if the caramel is overcooked or the pan gets too hot. You want to be sure to keep a close eye on them and test the temperature or do the cold water test often to make sure you stop the cooking process at the right time.
You can try. The best way is to add them back to the pan with a few tablespoons of water. Melt them back down and cook to 244º F. Depending on how hard your caramels are this may or may not work, but it is worth trying.
This means that they weren’t cooked for long enough and did not reach a high enough temperature. You can try adding them back to a pan with 2 Tablespoons of water and cooking to 244º F. This doesn’t always work, but it is worth a try.
Storage
Caramels can be stored at room temperature. After they have cooled completely, slice them into small squares or rectangles. Then you want to individually wrap each one in plastic wrap, foil, or wax paper. Something to keep it from sticking to everything and keep the air out. They should stay soft for 2-3 weeks.
More Christmas Dessert Recipes
- Reese’s Fudge
- Peanut Butter Balls
- Chocolate Fudge
- Chocolate Peppermint Cookies
- Cream Cheese Spritz Cookies
- Buckeye Cookies
- Chocolate Covered Oreos
- Gingerbread Truffles
Homemade Caramels
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 3/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
Instructions
- Grease or line an 8 inch baking dish with parchment paper.
- Combine all ingredients in a large saucepan over medium heat. Stir constantly until mixture reaches 245º F on a candy thermometer. If you don't have a thermometer; test in a cup of cold water. Drop a small amount into water, and shape into a ball. Once it holds is shape until pressed, it is done.
- Remove the pan from the heat immediately and stir in the vanilla extract.
- Pour into prepared baking dish, and allow to cool completely.
- Cut into 1 inch squares, and wrap individual in plastic wrap, foil, or wax paper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I would make this recipe I have been wanting to try for chicken spaghetti casserole.
I would make lasagna
I would make my mom’s celery and cream chicken recipe.
Brocolli, rice, shrimp casserole
macaroni ‘n cheese!
I would make either a baked spaghetti or maybe stuffed cannoli….
I think I would make a big pot roast.
I’d cook a chicken basted with balsamic vinegar.
I’d make a roast lamb.
Roasted Brussel sprouts. I can’t get enough of them lately.