This soft and chewy homemade caramel candy recipe are a treat you’ll reach for again and again. This easy candy recipe is perfect for gifting to friends and family!
Need more candy recipes? A few favorites include rocky road candy, chocolate fudge and buckeyes!
Table of Contents
Homemade Soft Caramel Candy
I particularly have a soft spot for anything caramel-flavored, like these Rolo cookies, my chocolate fudge caramel brownies or my homemade Twix bars.
I can still remember the first time I had a homemade caramel candy. I was hooked and have been making these soft, buttery homemade caramels ever since!
Why You’ll Love This Recipe
- Perfect texture: This caramel candy recipe has incredible flavor that is melt-in-your-mouth delicious. It’s buttery, chewy and the best soft caramel!
- Easy to make: The best caramels take a little patience but the ingredients and steps are easy to follow. For an even easier option, though, make these microwave caramels!
Ingredients
Making homemade caramel candy does take a bit of time, but the ingredient list is relatively short and simple.
Find the full printable recipe with specific measurements below.
- Sugar. Make sure to use white sugar for this recipe. If you use light brown sugar, you’ll end up with butterscotch, not caramel!
- Corn syrup. Although some people say you can use either dark or light corn syrup, I prefer to use the light syrup. It has a more mellow flavor, whereas the dark one has a molasses taste.
- Salt. Any type of salt should work fine. However, I am a little partial to sea salt, especially with caramel!
- Butter. This helps give the caramel that warm, rich flavor. Make sure to use salted butter. I like to add it when it’s room temperature.
- Heavy whipping cream. Heavy cream is best for a homemade caramel recipe. You can find this in the refrigerated dairy section, next to the half and half.
- Vanilla extract. If you have been hoarding away your really good vanilla extract, use it for these homemade soft caramels! You don’t need a lot (1 tsp), but it’ll go a long way.
How to Make Homemade Caramel Candy
Start by adding sugar, syrup and salt in a large saucepan over medium heat. Stir until mixture is boiling and sugar crystals have dissolved completely. Slowly mix in the cream and keep stirring (don’t let it stop boiling).
Then mix in the butter and stir it into the mixture. Keep mixture at a boil for about 15-20 minutes, stirring constantly.
Keep a close eye on the temperature to see when it reaches the soft ball stage. Once it reaches 245°F immediately remove caramel sauce from heat and pour into a buttered 9×13″ baking dish.
Allow the caramel to sit on the counter until it hardens (preferably overnight). Once the caramel candy has set, use a buttered or plastic or sharp knife and begin cutting. For a rectangular shape, cut into 12 vertical rows and then cut 4 caramels from each row.
Using wax paper, candy wrappers or cellophane, cut into 3×6-inch squares and wrap each piece of caramel candy inside similar to a tootsie roll.
Homemade Caramels Tips
- Be generous when buttering your pan. The last thing you want is to finish the recipe and have half of your caramels stuck to the baking dish!
- Stir continually. You will definitely get your arm workout in while you make this recipe! It’s important to stir constantly so your caramel doesn’t burn or get stuck to the pan.
- Have a candy thermometer on hand. You want the mix to get to 245 degrees f before it’s removed from heat. Don’t let it get any hotter than this or it will burn!
- Test to see if the caramel is done. Even with a candy thermometer on hand, you’ll want to make sure the soft caramel mixture is ready. Scoop out a teaspoon of the mixture from the pan, then drop it into a glass of ice water. If it forms a soft ball, it’s done. If not, keep it on the heat for another minute or so, then do cold water test again.
- Optional topping: After your caramel candy has set for 20-30 minutes sprinkle with flakey sea salt then let set completely. After caramels have set completely, you could also drizzle with chocolate if desired.
Other must make holiday treats are this homemade hard candy, peanut brittle and this recipe for Christmas crack!
More Candy Recipes
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Caramel Candy Recipe
Video
Equipment
Ingredients
- 2 cups granulated sugar
- 2 cups light Karo syrup
- ¼ teaspoon table or fine salt
- 2 cups (1 pint) heavy whipping cream , at room temperature
- ½ cup salted butter , cubed
- 1 teaspoon vanilla extract
Instructions
- Prep. Line a 9×13-inch baking dish with parchment paper or generously butter and set aside so it is ready. Fill a small glass with ice water.
- Combine ingredients. In a large, stainless steel pot, whisk together 2 cups sugar, 2 cups Karo syrup, and 1/4 teaspoon salt over medium-high heat until bubbling and the sugar has dissolved. In a very slow trickle, whisk in 2 cups cream, being careful not to stop boiling. Whisk in 1/2 cup butter.
- Boil. Whisking constantly, keep the mixture at a boil 15 to 20 minutes, or until the temperature on a candy thermometer reads 240°F to 245°F (firm ball stage). To be certain the caramel is ready, drizzle 1 teaspoon into the ice water. Roll it between your fingers and if it forms a firm (yet pliable and little sticky) ball, it’s ready. If it’s still liquid, keep boiling and whisking.
- Set overnight. Immediately remove from heat and whisk in 1 teaspoon vanilla. Then pour into the baking dish. Don't let it overcook or the caramels will be too hard. Let sit on the counter to cool and until set. Usually, I will make in the evening and let sit overnight.
- Cut and wrap. Once set, use a buttered or plastic knife to cut into 12 vertical rows, Cut 4 caramels from each row. Cut wax paper into 3×6-inch squares and then wrap the caramel inside. Caramels will stay soft for 2 to 3 weeks.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
If you overcook the caramels or the pan gets too hot, they can become hard. Keep a close eye on the caramel to make sure it doesn’t burn or overcook.
Make sure to wrap the homemade caramels in wax paper and store them in a covered container.
If your caramels become too hard, you can try placing them back in the saucepan and add a few Tablespoons of water and stir until the temperature reads 244°F.
If they are too soft, then the mixture didn’t get hot enough. Place the mixture back in the saucepan with a 2 Tablespoons of water and cook until it reach 244°F.
Wrapped caramels will stay soft in a covered containers at room temperature for about 2 weeks.
Categorized as: American, Candy + Fudge, Christmas, Desserts, No-Bake, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made these for my Christmas cookie boxes that I gave as gifts and they were a hit! My only problem was they were a little hard to get out of the pan, even though I used a LOT of butter….I may have been in too much of a hurry and took them out once they were completely cool instead of waiting overnight. Do you ever line the pan with parchment or something to help with removal?
Also, I pressed chopped walnuts into some, salted some and drizzled some of each with dark chocolate. I didn’t really like the chocolate- it didn’t adhere well, but the walnuts and salt versions were awesome!
I am making them again this week for my father in law’s birthday (he loved them! yay!), so I’ll try making them a day ahead and see if that makes it easier to remove. Thanks for a great gift recipe!
So glad to hear! Yes, you can definitely add a piece of parchment paper on the bottom to pull them out easier :D
Jill
When I make homemade caramel, I line the pan with nonstick foil, and then butter the bottom of the foil. The butter will rise up the sides as you pour in hot caramel. Then once the caramel is cool, I turn it over onto a cutting board and peel off the foil, then cut.
I wrap mine in cupcake wrappers.
Great idea!
Excites to try but the ingredients list 1/2 cup butter but does not say when to add the butter in the boiling mixture. Add with the cream?? Thanks!!
It’s in step #1 in the instructions :) Add it in after you add the cream.
By far the best homemade caramels. Very easy recipe and very tasty caramels
Yay! So happy they were a hit :)
Wanting to make these but after reading the recipe shown and the comments below, I am thoroughly confused! The recipe above calls for heavy cream, yet below in the comments people (and you) says to use either evaporated milk or condensed milk. What do you actually use?? What’s easiest? Can you sub out evaporated for heavy cream & is there a measurement difference?
Hi Lyssa, we’ve made some tweaks to the recipe over the years and now use heavy cream instead of evaporated milk. The current recipe shown is what we actually use :)
I made them and they are absolutely delicious! Question… Should you store them in the refrigerator or at room temperature? Also… Do they have to be in an airtight container? I do have them wrapped in parchment paper!
You can store them at room temp :) I would still store the wrapped caramels in an airtight container or bag to keep them super soft :)
My sister gave me this recipe about 20 years ago. Her recipe was exactly same except for amount of Karo syrup. Hers called for 3/4 cup and yours says 2 cups. That is a BIG difference. Is 2 cups what you use?
Yes, I’ve always used 2 cups Karo syrup when making this recipe :)
What are the measurements for the sugar, syrup, unsalted butter, heavy whipping cream. Want to try this but there is no measurements.
Hi Julie! If you click the turquoise “View Recipe” button at the top of the page, it will lead you to the recipe card with specific measurements and instructions :)
My mom used to make these at Christmas. I thought they would be too hard to make, but they aren’t. OMG, the wonderful flavor! I cut them and wrapped them in wax paper, but it was hard not to pop one (or two) in my mouth while doing so. I gave some to a couple of construction guys who are working on the house and they decided they must have been very good boys to get a gift this tasty!!
I’m so happy to hear you loved the recipe, Sheila! Happy holidays :)
I made this and it is ok, it isn’t very sweet and it is not as soft as I was hoping, When I hear soft, I think soft like the Caramel bits with the white cream. So i cut in thin strips with a pizza cutter made the cream and rolled it and it is much better with the cream added for sweetness. Thanks for sharing the recipe, I give it a 4 as it was very easy to make , but not what i expected for something labeled soft.
Hi Susan! Thanks for the review. Not sure if you left on the stove too long, but if you leave it on the stove a minute too long the caramel will get harder. It’s very important to stay by the stove and watch the soft ball stage (and test) carefully. Glad it worked out adding the cream. Sounds yummy!
was east and fun
I’d like to surprise my family with this. I don’t have Karo Syrup do you think Agave would work?
Hi Lisa,
I’ve never tried with agave, so I’m not sure it would turn out the same. Let me know if you do!
The taste is perfect… So much better than canned milk. The firm ball stage unfortunately is too firm for caramels. It’s so much better at softball stage, easier to make caramels, turtles, caramel apples, etc., and they won’t pull out your dental work. Much better if you stop at 233°-236°, they’re still wrapable!! Also… You can use unsalted butter and just increase the salt to 1/2 tsp total. Also good with flaked salt on top if making just caramels… It’s the perfect salted caramel taste!
Great recipe
I make this recipe for Easter and Christmas, however instead of heavy cream I use sweetened canned milk. Friends and family wait with great anticipation to receive a box. I’m also making caramel corn, peanut butter cups and whoopie pies. I put my Santa hat on and my hubby pushes my wheelchair as we go from neighbor to neighbor ringing my bell.
What a sweet tradition! You have some lucky friends and family! :)
I’ve made these caramels several times. They are easy to make and delicious . You can package them in different ways to make this homemade treat even more special. Find precut papers or make your own from parchment, then place in a nice box or bag, add a ribbon.
I’m so glad to hear you have enjoyed them!
Did the recipe change? I’ve made this same recipe every year for several years and was surprised to not see the evaporated milk on the ingredient list and instead need butter?
Hi… I’m not the one who created the receipe but don’t you mean evaporated milk instead of the heavy cream? Every caramel I’ve ever made has butter in the receipe. I prefer heavy cream to evaporated or sweetened con milk, it just turns out tasting mire like that traditional caramel taste.
I need about 100 of these! so good!