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!
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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.
Easiest caramel recipe I have ever made. It’s easy to follow and all of the tips worked perfectly just as they were written. Thank you for sharing your recipe. I will definitely making this recipe from now on.
Can you use this caramel for dipping apples?
This recipe would be better for dipping apples in: https://www.iheartnaptime.net/homemade-salted-caramel-sauce/
This is the recipe I use all the time I have had to adjust it every time I move for altitude. I do see many people that are having an issue with their caramels not being the right texture, I would suggest they check what temp correlates to their altitude. Yes, the boiling point of water is different at different altitudes. Now for the changes I have made brown sugar for a chewy butterscotch, rum flavoring along with vanilla, cocoa powder mixed in with warmed corn syrup, I’ve even done a maple flavor. So, after you get the caramel figured out you can kind of play with the recipe.
I did not cook it over 245, stirred it the entire time. The only thing that I did do is double the recipe, could that be why they are harder than they should be??
I’m sorry it didn’t turn out as well as you hoped! It’s hard to say without being there, but I do not recommend doubling this recipe. Did you test the caramel in ice water as well?
How long do these keep for?
They should stay soft for a couple of weeks!
I love these (and all your recipes)! What kind of cellophane do you use, or where do you purchase it? I think they look so much better in that than parchment.
Yes, they are pretty! A little harder to wrap but I just find mine at Michaels :)
Perfect recipe, I used a candy thermometer, that really works,tested it in ice water like my mom used too!
So glad! Thanks for your review Patti!
Taste is delicious, but consistency is that of Carmel for topping not candy. So bummed
Hi Crystal! Sorry they didn’t firm up. I like to test a little bit of caramel in ice water to make sure it firms up before I take it off the stove. You have to watch it carefully as it gets to that stage. I’m glad it still tasted delicious.
I did not read carefully and used wax paper 😑 We were able to salvage the caramels but it was a TON of work to slice the wax paper off. Use parchment! They are still delicious!
Oh no! I’m so glad they still tasted delicious :)
I thought it says to use Wax paper I’m glad I read this before trying it out.
I have used waxed paper for years, it also works. I lost my recipe… so glad I found this! You can also add 1/4 cocoa powder at the beginning for delicious chocolate caramels! My favorite is with a generous addition of walnuts 😋
Sounds delicious! Thanks for sharing!
I would love to try making this caramel recipe. Do you think it would work to make homemade turtle candy?
Yes I think you could use it to make turtles as well. Here’s our easy recipe for turtles: https://www.iheartnaptime.net/chocolate-turtles/
You MUST try it with a butter rum flavoring!
Can you please give some directions on microwaving?
Hi Fern – check out this post for my easy microwave caramels: https://www.iheartnaptime.net/microwave-caramels/. It has all the instructions you need!
I subbed almond extract for Vanilla and it was a wonderful flavor!
That sounds so good, September!
I really like these! Thank you
These are great! we are going to make some more.
Hope you enjoy!
I want to try but my fear is the pot you boil the stuff will get ruined. How’s the clean up on the pot and baking dish?
It’s best to use a heavy bottom stainless steel pot. For clean up, I typically let it sit in hot soapy water and it comes off fine.
I added dried lavender to the cream and let it come to a boil. Then I strained the lavender from the cream until it was time to add. I also substituted honey for the corn syrup. Amazing and very decadent. ❤️❤️❤️
Just made these and this recipe was so simple, the last time I tried something I thought they were cooled enough and stuck to my wax paper. I was so annoyed and frustrated so I love that yours suggests over night no second guessing they are cool enough. Have you ever made Carmel apple flavor, I’m wondering what I could add to this recipe to give the flavor. I looked at other recipes and they are much more complicated and say frozen concentrate, I’m afraid that would water this recipe down.
so glad you enjoyed the caramels! We have another recipe that uses apple cider here: https://www.iheartnaptime.net/apple-cider-caramels/