BEST HOMEMADE CARAMELS RECIPE (2024)

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These Homemade Caramels will absolutely melt in your mouth! Incredible from scratch recipe for Homemade Caramel made with heavy cream and butter.

I love the holidays! One of my favorite parts is making all sorts of wonderful treats that I only make once a year. I’ve decided to share my creations with you all each day and first on the list was the homemade caramels.

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How to Make these Homemade Caramel Candies

If you’ve never made caramel before, don’t be afraid, it’s actually really easy. You just need the ingredients, a large saucepan, and a candy thermometer. Well, a candy thermometer isn’t required, but it’s certainly very handy!

Important tips on making caramels:

Use a STAINLESS STEEL pot when making candy! I’ve tried so many different kinds of pans. Stainless steel is the best!
Know that different types of stoves cook candy at different rates. Gas ranges cook the fastest and electric take much longer.
Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it’s cooled!
Don’t feel like you have to stir the mixture continuously. it’s OK to let it boil for a few minutes in between periods of stirring. I did the morning dishes while mine cooked!
When cutting the caramels, err on the side of smaller pieces, especially if you have small children. My kids love caramel, but I find sizes much larger than a penny are too big.

Products that will help you re-create this recipe at home:

Does Homemade Caramel Need to be Refrigerated?

Your homemade caramel candy does not need to be placed in the fridge as it can do just fine on the counter at room temperature for up to 2 weeks if kept in an airtight container. I recommend wrapping each piece in wax paper, rolling up the ends and keeping them together in a Ziploc bag.

Does Homemade Caramel go Bad?

Eventually, your candy will no longer taste as good as it once did when it was fresh. As it’s exposed to more air, you may find that it dries out or becomes harder. While you may not get sick from eating an aged piece of caramel, you should avoid eating pieces that are too old as it just isn’t as enjoyable.

What do you need to make Homemade Caramels?

-SUGAR: you’ll need 2 cups granulated sugar AND 1 cup packed brown sugar

-CORN SYRUP: More sugar, but in syrup form! I use 1 cup of light corn syrup. You can use dark corn syrup, but remember your caramels will be much darker in color!

-MILK: You’ll need both 1 cup evaporated milk and 1 pint (2 cups) heavy whipping cream

-BUTTER: This recipe uses 1 cup butter, which is 2 sticks. No margarine, real butter only! I like using salted butter too.

How to Make Homemade Caramels

In a medium-sized stainless steel pot, combine everything except the vanilla.

Monitor the heat of the mixture with a candy thermometer while stirring occasionally.

When the thermometer reaches 245 degrees F, remove it from the stove.

Stir in the vanilla and then transfer to a 9×13 pan lined with parchment paper.

Let the mixture cool completely.

Once cooled, cut the caramel into small squares and wrap them in wax paper. Store wrapped caramels in an airtight container or a Ziploc bag.

How Long is Homemade Caramel Good for?

Homemade caramel, wrapped in wax paper and enclosed in an airtight container will actually last up to a month! The caramel will gradually get harder, but it still tastes wonderful & is safe to eat.

What Type of Vanilla Extract Should I Use?

A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!

HOLIDAY BAKING: HOMEMADE CARAMELS

These Homemade Caramels will absolutely melt in your mouth! Incredible from scratch recipe for Homemade Caramel made with heavy cream and butter.

4.57 from 30 votes

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Ingredients

2 cups white granulated sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream 2 cups
1 cup butter 2 sticks
1 ¼ tsp vanilla extract

Instructions

In a medium size pot, combine everything except the vanilla.
Monitor the heat of the mixture with a candy thermometer while stirring occasionally.
When the thermometer reaches 245 degrees F {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.
Stir in vanilla.
Transfer mixture to a 9×13 pan lined with parchment paper. Let the caramel cool completely. (I generally cover it with plastic wrap after a couple hours and leave it on the counter overnight to cool.)
When cooled cut the caramel into small squares and wrap them in wax paper for storage. Enjoy!

Notes

High Elevation: Cook caramel to 10 degrees less!!If you live above 4,000 feet, you’ll need to cook it to just 235 degrees F for it to be the perfect consistency.

Important tips on making caramels:

Use a STAINLESS STEEL pot when making candy! I’ve tried so many different kinds of pans. Stainless steel is the best!
Know that different types of stoves cook candy at different rates. Gas ranges cook the fastest and electric take much longer.
Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it’s cooled!
Don’t feel like you have to stir the mixture continuously. it’s OK to let it boil for a few minutes in between periods of stirring. I did the morning dishes while mine cooked!
When cutting the caramels, err on the side of smaller pieces, especially if you have small children. My kids love caramel, but I find sizes much larger than a penny are too big.

Nutrition

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What Do I Do If My Caramel is Too Soft?

If your homemade caramel is too soft, it means that you didn’t heat it to the correct degrees. You can either reheat the mixture until it reaches a few degrees higher than it was originally or you can eat it as is and mark it as a lesson learned for next time.

Can You Freeze Caramel Candy?

Caramel freezes well, but you’ll want it to come to room temperature before eating so you don’t break a tooth or lose a filling, haha. You may also notice that as the caramel thaws it might begin to “sweat” this is sugary water excreted from your caramel which may make it into a mess to eat, but it’s still perfectly fine. Remember to have each piece of caramel individually wrapped inside an airtight container so that they don’t all form together in the freezer.

What Happens If You Cook Caramel Too Long?

You do not want to overcook your caramel but you also shouldn’t rush the process. If you cook your caramel too hot or too long you’ll end up with a harder and more brittle end result and we want soft and chewy caramel, not a peanut brittle texture. Also, remember that the caramel continues to cook a small amount even after it’s been removed from the heat.

How to package homemade caramel

After you cut the caramel into small squares, you can wrap them in wax paper and twist the ends to secure it. For years and years, I cut the small 4-5″ squares of wax paper myself. A couple of years ago I discovered that you can purchase them already cut! See Cut Wax Paper Squares Here. I’d say that’s $7 well spent. One package should last you 3-4 years as well, depending on how much caramel you make.

Check out these delicious caramel recipes that are sure to satisfy those tastebuds.

Chocolate Caramel Apples
Cinnamon Caramel Apple Dip
Caramel Snickerdoodle Cookies
Chocolate Caramel Turtle Pie
Caramel Popcorn Cake
Salted Caramel Bars

These Homemade Caramels will absolutely melt in your mouth! Incredible from scratch recipe for Homemade Caramel made with heavy cream and butter.

FAQs

What is the best pan to make caramels in? ›

For these homemade caramels you want a heavy-bottomed stainless steel pan. I recommend using a pan that does NOT have a nonstick coating. Heavy-bottomed simply means the pot or pan has a thicker base. It shouldn't be thin and tinny.

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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.

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.

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Do you use wax paper or parchment paper for caramels? ›

Line a glass or ceramic pan with parchment paper and then butter the parchment liberally. Allow the parchment paper to hang over the sides of the pan--it will make the cooled block of caramel easier to remove when it's time to cut the candy into pieces.

Keep Reading ›

What makes homemade caramel hard? ›

Caramel is too hard: it cooked for too long. Use the ice water method to avoid this.

What is the dry method of making caramel? ›

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

Why add butter to caramel? ›

Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.

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What is the secret to making caramel? ›

5 Secrets to Perfect Caramel

Gather your ingredients before you start cooking: Caramel can go from silky and sweet to burnt and acrid in less than a minute. ...
Never walk away from the stove: Sugar can heat unevenly; keep your eye on the pan at all times so you can adjust the heat if necessary.

More items...

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Do you stir constantly when making caramel? ›

Instead of stirring, you gently swirl the melted sugar around in the pan to keep it moving and avoid burn spots. The agitation of stirring can cause the sugar to grab on to any unmelted crystals on the sides of the pan, and crystallization, or chunks of sugar, form in your caramel and they won't melt.

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Should caramel be made with white or brown sugar? ›

Sugar Note: Most chefs say that only granulated sugar can be successfully caramelized; other sugars — such as brown sugar and unrefined sugar such as cane sugar — contain impurities that can inhibit caramelization. It's those impurities that can burn before the sugar has time to caramelize.

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Why do my homemade caramels stick to the wax paper? ›

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.

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Should homemade caramels be refrigerated? ›

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. If you'd prefer to put the caramel candies away in the fridge to keep them from getting too warm at room temperature, you certainly can.

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Why is my caramel sticking to the parchment paper? ›

Likely because the wax was melted in some way thermally or chemically - if the caramel was hot, well wax is quite easy to melt at low temperatures and then the caramel would adhere to the paper fibres…

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What kind of pan do you use to make caramel? ›

Since caramel needs so much room to expand and foam as it cooks, that seems impractical for all but the smallest batch. I recommend a stainless steel stock pot with a heavy bottom, this 12 quart will hold at least 2 kg of caramel.

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Do you need a non-stick pan for caramel? ›

Copper, stainless steel, or ceramic coated pots are ideal for heavy usage as they can durably withstand high temperatures. Teflon or other non-stick pans are okay but only for occasional use. Always wear protective clothing such as an apron and long oven gloves too avoid burn injury during caramel preparation.

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Can I use a non-stick pan to make caramel? ›

I like to use a large, deep nonstick frying pan for dry caramel, but a normal, deep, heavy-based pan is fine. The latter is best for wet carameltoo. Have a jug of cold water, a heatproof pastry brush and a metal spoon ready for wet caramel-making.

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