Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (2024)

Published: · Modified: by Tasia · This post may contain affiliate links · 43 Comments

Jump to Recipe

An easy and favorite old-fashioned holiday candy. This simple homemade caramels recipe uses only 5 ingredients and creates chewy, buttery, melt-in-your-mouth caramels!

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (1)

Homemade caramels are a truly indulgent and nostalgic treat. Today we are going to satisfy our candy cravings with caramels made from scratch.

I know making homemade candy seems intimidating. If you can stand at the stove and stir a pot, you are all set to rock this recipe!

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (2)

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

My love for caramel runs deep as evidenced here, here and here.

This is a tried and true recipe. I make these caramels at Christmas every year. I only allow myself to make them once a year as they are SO good that I can eat an entire batch all by myself.

You will want to use a quality heavy bottomed saucepan. Cheaper and thinner saucepans won't distribute the heat as evenly and increase the chance of you scorching or burning the candy as it cooks.

A candy thermometer is also highly recommended. The thermometer is your friend in this recipe as it tells you when the candy is ready. I have a no-frills thermometer, but wouldn't mind a digital version. Hint, hint Santa.😉

CAN I MAKE CARAMELS WITHOUT A CANDY THERMOMETER?

Yes, you can use the cold water test if you do not have a candy thermometer. Fill a small cup with cold water. After the caramel has been boiling for 15 minutes or so, drizzle a little caramel into the cold water. You should be able to form the caramel into a ball with your fingers. It should be soft and pliable and a little sticky.

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (3)

STEP BY STEP PHOTOS OF MAKING HOMEMADE CARAMELS

Start by lining a 9x9 baking pan with parchment paper and greasing the paper with butter. You can also use aluminum foil, but I tend to have the best luck with parchment paper.

Next melt the butter in a heavy bottomed saucepan. Once the butter has melted add the brown sugar and light corn syrup and cook over medium-low heat until the sugar is dissolved. Then add the sweetened condensed milk and stir to combine.

Increase the heat to medium and cook, stirring constantly, until the mixture reaches between 238° and 240° on a candy thermometer. This takes about 20-30 minutes. I typically add the candy thermometer after the mixture has been at a low boil for 8-10 minutes.

Start watching the candy thermometer closely once it reaches 230°. It can quickly move those last few degrees!

The mixture may bubble up slightly as you add the vanilla extract. Be sure to use caution pouring the extremely hot caramels into your prepared baking pan.

Allow the caramels to cool at room temperature for 3-4 hours (or overnight) until cool and set. You do not have to cover them.

HOW TO CUT AND WRAP CARAMELS

Remove the caramels from the pan by lifting out the parchment paper. Use a sharp knife to cut the caramels into your desired size.

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (9)

I like to cut ten rows and then individually cut each row into 10 or 11 pieces.

To wrap the caramels, either cut wax paper into 4x5 inch rectangles, or use candy wrappers. Place a caramel in the center of the rectangle.

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (10)

Then wrap the long sides of the paper over the caramel.

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (11)

Finally, twist both sides of the waxed paper to seal in the caramel.

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (12)

HOW TO STORE HOMEMADE CARAMELS

Wrapped caramels will stay fresh at room temperature for 1-2 weeks. You can also store them in the refrigerator, but I would allow them to come to room temperature before serving.

To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Come follow me on Pinterest and Instagram to see all the things that inspire me. Thank you for being here and happy baking!

Yield: 100 candies

Homemade Caramels

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (13)

An easy and favorite old-fashioned holiday candy. This simple homemade caramels recipe uses only 5 ingredients and creates chewy, buttery, melt-in-your-mouth caramels!

Prep Time5 minutes

Cook Time30 minutes

Cooling Time4 hours

Total Time4 hours 35 minutes

Ingredients

  • 1 cup unsalted butter
  • 2 ¼ cups dark brown sugar*, firmly packed
  • 1 cup light corn syrup
  • 1 14 ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract

Instructions

    1. Line a 9x9 inch baking pan with parchment paper and butter well. Set aside.
    2. In a large, heavy saucepan, melt the butter. Add the brown sugar and mix until incorporated. Stir in the corn syrup. Cook over medium-low heat until the sugar is dissolved and the mixture is well blended, about 3 minutes.
    3. Stir in the sweetened condensed milk and increase the temperature to medium. Cook, stirring constantly, until the mixture reaches between 238° and 240° on a candy thermometer. This takes about 20-30 minutes.
    4. Remove the pan from the heat and stir in the vanilla. Pour the mixture into the prepared pan.
    5. Cool to room temperature, about 3-4 hours, or until completely set. There is no need to cover the caramels.
    6. Use the parchment paper to remove the caramels from the baking pan. Use a sharp knife to cut the caramels into your desired size. Wrap the individual caramels in waxed paper.

Notes

For optimal freshness store wrapped caramels at room temperature for 1-2 weeks or in the refrigerator for up to one month.

*You can use light brown sugar

Nutrition Information:

Yield:

100 candies

Serving Size:

1

Amount Per Serving:Calories: 59Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 10mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (2024)

FAQs

What is the best thing to wrap homemade caramels in? ›

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

Why didn't my homemade caramels harden? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

How long can you store homemade caramels? ›

Homemade caramel candies don't need to be stored in the fridge, as long as they're wrapped well to be kept free of moisture. You can leave the caramels out at room temperature, tucked away from heat or light, and they'll stay fresh for six to nine months.

Why do homemade caramels stick to wax paper? ›

Cut waxed paper for caramel wrappers -

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

Why do you put vinegar in caramel? ›

Add acid. Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

Should you wrap caramels in parchment paper or wax paper? ›

Wax paper would melt and disintegrate under the high heat. The caramel sticks to foil, even if it is buttered (ask me how I know this … ugh!). The only bad part about parchment is it doesn't “form” well to the pan.

Should you stir sugar when making caramel? ›

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

Which method is quickest in caramel making? ›

For the "dry" caramel method, you simply heat the sugar in an empty pan until melted and caramelized. It's quick and direct, but the risk is that some parts of the sugar melt faster than others, and can burn before the rest had made it even to light amber.

Can homemade caramels go bad? ›

* Caramel: When stored properly at room temperature and away from the heat and light, caramel candy can last six to nine months -- and even up to a year in some cases.

Can homemade caramel be left at room temperature? ›

Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature. Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year. However, the texture may change slightly upon thawing.

Should homemade caramels be refrigerated? ›

Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.

What are 3 key ingredients that are added to caramels to prevent it from crystallizing? ›

Adding an acid like lemon juice is another way to prevent sucrose from crystallizing. The cream and butter also act as “interfering agents” as the milk proteins in both help to prevent crystal formation. Ingredients such as vanilla, flavorings, salt, and nuts (or baking soda for caramel corn) are all added at the end.

Can I wrap caramels in Saran Wrap? ›

Wrap with plastic wrap (or put on the lid if your pans are lidded) and store all day or overnight in the fridge.

Why are homemade caramels hard? ›

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

Can I wrap homemade caramels in parchment paper? ›

After the caramels have set, use a sharp, buttered knife to cut it into squares. For gift giving, wrap each square into a piece of parchment paper, twisting the ends in opposite directions.

What is the best way to store homemade caramels? ›

Start by wrapping them individually in wax paper, twisting the ends to close, then storing them on their own in an airtight container in a cool, dry area of your kitchen. This will create a waterproof seal around the candies. At room temperature, soft caramel candies will last for as long as nine months.

Can you wrap homemade caramels in plastic wrap? ›

I began by rolling our individual caramels in cellophane (a type of plastic) wrap. Partially I used this material because it's what I was used to, it's what the chocolatier that I studied under had used. I also used it because it was cheap and I was just starting the company so every dime mattered.

How do you store homemade caramel? ›

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again. You can freeze the salted caramel, too.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Eusebia Nader

Last Updated:

Views: 5570

Rating: 5 / 5 (60 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Eusebia Nader

Birthday: 1994-11-11

Address: Apt. 721 977 Ebert Meadows, Jereville, GA 73618-6603

Phone: +2316203969400

Job: International Farming Consultant

Hobby: Reading, Photography, Shooting, Singing, Magic, Kayaking, Mushroom hunting

Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.