Homemade Caramels

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 down to the recipe card to get the measurements and full instructions!

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.

My caramels are super hard, what did I do wrong?

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.

Can I fix hard caramels?

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.

My caramels are too soft and not setting up

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.

homemade caramels cut into squares on a cutting board

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

Yield: 64

Homemade Caramels

Classic homemade caramels that are chewy, buttery, and delicious!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

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

Recipe from Betty Crocker The New Cookbook

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 74Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 16mgCarbohydrates 10gFiber 0gSugar 10gProtein 0g

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

Did you know there is a Dinners, Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a coffee to say thanks!

Author
Recent Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

OTHER RECIPES YOU MIGHT LIKE:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Tina W

Thursday 19th of December 2013

Roasted Brussel sprouts. I can't get enough of them lately.

Melinda Stephens

I'd make a roast lamb.

Annette

I'd cook a chicken basted with balsamic vinegar.

Katie Blankenship

I think I would make a big pot roast.

Stephanie C.

I would make either a baked spaghetti or maybe stuffed cannoli....