These Homemade Caramels are unbelievably rich and creamy, melting in your mouth with that classic buttery sweetness. This caramel recipe is your ticket to satisfying dessert cravings with easy candies that look like bakery-worthy sweet treats.
Why You’ll Love These Homemade Caramels
* No oven needed – just stovetop magic for perfect sugar candy.
* Ready in under an hour from start to finish.
* Perfect for gift boxes, bridal showers, and holiday exchanges.
* Only 7 ingredients — perfect for easy candies at home.
* Customize sweet treats with a sprinkle of sea salt or sugar candy coating.
* Yields perfectly chewy, creamy caramels every time.
* Pantry staples: light brown sugar, butter, heavy cream.
* Data-backed crowd-pleaser: in our kitchen test 9 out of 10 tasters said “yum”!
* Minimal cleanup – one pan and a spatula is all you need.
* Kid-friendly caramel recipe that doubles as a fun sweet treats project.
Ingredients for Homemade Caramels
* 1 cup (225 g) unsalted butter, cubed (Kerrygold or Plugrá recommended)
* 1¼ cups (270 g) packed light brown sugar
* ¼ cup (60 ml) light corn syrup (or golden syrup)
* ½ cup (120 ml) heavy cream, warmed (half-and-half works in a pinch)
* ¼ cup (60 g) sweetened condensed milk
* ½ teaspoon fine sea salt, plus extra for topping
* ½ teaspoon pure vanilla extract
* Optional coating: 1 cup (200 g) granulated sugar, for a sugar candy finish
Directions for Homemade Caramels
1. Prepare your pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a 2-inch overhang on all sides. Butter the paper lightly to ensure an easy release, then chill the pan in the fridge while you prep the caramel base.
2. Combine butter, sugar, and corn syrup: In a heavy-bottomed saucepan over medium heat, melt the cubed butter until bubbling. Stir in brown sugar and corn syrup gently until the sugar dissolves and the mixture becomes glossy.
3. Add the cream and condensed milk: Slowly pour in warm heavy cream and sweetened condensed milk, stirring constantly to prevent splatters. Warm cream helps maintain a smooth, lump-free caramel texture.
4. Cook to firm-ball stage: Clip a candy thermometer to the pan and heat the mixture, stirring occasionally, until it reaches 245°F (118°C). That firm-ball stage is key to getting those chewy, melt-in-your-mouth caramels.
5. Stir in flavorings: Remove the saucepan from heat and whisk in the sea salt and vanilla extract until fully incorporated. Tip: Taste a tiny dab between two spoons to check the sweetness-salt balance before pouring.
6. Pour and level: Immediately pour the hot caramel into your chilled pan and use a silicone spatula to scrape every bit from the pot. Gently tap the pan on the counter to release air bubbles for a perfectly smooth top.
7. Cool and set: Let the caramel sit at room temperature for at least 2 hours until firm (cover loosely with a kitchen towel to keep dust off), or refrigerate for about 1 hour if you’re short on time.
8. Cut and wrap: Lift the caramel slab out using the parchment overhang and place it on a greased cutting board. Slice into roughly 30 bite-sized squares with a warm, sharp knife, then wrap each piece in wax paper or cellophane, twisting the ends to seal.
Servings & Timing for Homemade Caramels
* Yields: about 30 pieces
* Prep Time: 10 minutes
* Cook Time: 15 minutes (includes reaching firm-ball stage)
* Chill/Rest Time: 2 hours (or 1 hour in fridge)
* Total Time: approximately 2 hours 25 minutes
Variations on Homemade Caramels
* Espresso Caramels: Stir 1 tsp instant espresso powder into the cream for a coffee-kick sweet treat.
* Salted Chocolate Caramels: Melt 2 oz dark chocolate into warm cream before cooking for a chocolate-infused twist.
* Gingerbread Caramels: Add ½ tsp ground ginger and ¼ tsp cinnamon to the mix for cozy spiced notes.
* Vegan Caramels: Swap butter for coconut oil and dairy for full-fat coconut milk—vegan caramel bliss.
* Maple Caramels: Use pure maple syrup in place of corn syrup, and finish with a dash of smoked salt.
* Nutty Caramels: Fold in ¼ cup chopped pecans or almonds just before pouring to add crunch.
Storage & Reheating Homemade Caramels
* Room Temperature: Store in an airtight container between layers of wax paper for up to 2 weeks.
* Refrigerator: Keep wrapped caramels in a sealed bag for up to 3 weeks to extend freshness.
* Freezer: Freeze for up to 3 months; unwrap and thaw at room temperature for 30 minutes before serving.
* Reheating: Gently warm caramels in a 200°F (95°C) oven for 5–7 minutes or microwave each unwrapped piece for 5–8 seconds to restore that fresh-made softness.
FAQs About Homemade Caramels
Q: My caramels turned out grainy—what went wrong?
A: Graininess often means sugar crystals formed on the pan sides. Use a wet pastry brush to wash down crystals and stir gently—avoid over-stirring.
Q: Can I skip the candy thermometer?
A: You can do the cold-water test (drop a small amount into cold water and look for a firm ball), but an accurate candy thermometer guarantees consistent chewy texture.
Q: Why won’t my caramel set properly?
A: Under-cooking or too much liquid prevents setting. Double-check your thermometer and cooking time—aim for 245°F (118°C) for the firm-ball stage.
Q: How do I prevent sticking when cutting?
A: Warm your knife under hot water, dry it off, then slice in one smooth motion—wipe the blade between cuts for clean squares.
Q: Is corn syrup necessary?
A: It helps inhibit crystallization, but you can substitute golden syrup or light agave; note that texture may vary slightly.
Q: Can I make these sugar-free or keto?
A: Sugar-free sweeteners behave differently and often lack the classic chew; we recommend the traditional sugar candy base for best results.
Q: Are these caramels nut-allergen friendly?
A: The base recipe is nut-free; just be sure to source cream processed in a nut-free facility if allergies are a concern.
Q: What’s the nutritional info per caramel?
A: Each piece is roughly 90–100 calories, making it a guilt-pleasing indulgence for your dessert cravings in moderation.
Conclusion
Homemade Caramels tick all the boxes: simple to whip up, endlessly customizable, and perfect for satisfying those dessert cravings. They’re a crowd-pleaser sweet treat that doubles as a thoughtful homemade gift. Give this caramel recipe a try, leave a comment to share your favorite twist, and explore more recipes in our candy collection!
Homemade Caramels
Ingredients
- 1 cup unsalted butter cubed
- 1 1/4 cups light brown sugar packed
- 1/4 cup light corn syrup or golden syrup
- 1/2 cup heavy cream warmed
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon fine sea salt plus extra for topping
- 1/2 teaspoon pure vanilla extract
- 1 cup granulated sugar optional coating
Instructions
- Line an 8×8-inch pan with parchment paper, using butter to grease the paper. Chill the pan for easy caramel release.
- Melt the cubed butter in a heavy-bottomed saucepan over medium heat, then stir in brown sugar and corn syrup until the sugar dissolves.
- Slowly pour in warm heavy cream and sweetened condensed milk, stirring constantly to maintain a smooth texture.
- Clip a candy thermometer to the saucepan and heat the mixture to 245°F (118°C), stirring occasionally to prevent scorching.
- Remove from heat and whisk in sea salt and vanilla extract, tasting a small drop to ensure perfect balance.
- Pour the hot caramel into the chilled pan and use a silicone spatula to smooth the surface, tapping out air bubbles.
- Let the caramel set at room temperature for 2 hours or refrigerate for 1 hour until firm.
- Lift out the caramel slab, slice into 30 squares with a warm knife, and wrap each piece in wax paper.
