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Homemade Caramels

These homemade caramels are rich, buttery, and perfectly chewy with a smooth melt-in-your-mouth texture. Made with simple pantry ingredients like sugar, cream, butter, and vanilla, they cook into a classic soft caramel that feels nostalgic and luxurious at the same time. This recipe delivers dependable results and deep caramel flavor, making it ideal for holiday candy making, edible gifts, or stocking your kitchen with a timeless homemade treat.
Prep Time10 minutes
Cook Time30 minutes
Cooling Time2 hours
Total Time2 hours 40 minutes
Servings: 80 small caramels

Ingredients

  • 1 cup unsalted butter
  • 2 cups granulated white sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 2 cups heavy whipping cream
  • 1 1/4 teaspoons vanilla extract

Instructions

  • Grease a 12 x 15-inch pan thoroughly and set aside.
  • In a medium, heavy-bottomed pot, combine the butter, white sugar, brown sugar, corn syrup, evaporated milk, and heavy cream.
  • Place the pot over medium heat and stir gently until the butter melts and the mixture is fully combined.
  • Attach a candy thermometer to the side of the pot, making sure it doesn’t touch the bottom.
  • Continue cooking, stirring occasionally to prevent scorching, as the mixture slowly comes to a boil.
  • Monitor the temperature closely and allow the caramel to cook until it reaches 245°F for a soft but chewy texture.
  • Immediately remove the pot from the heat and carefully stir in the vanilla extract.
  • Pour the hot caramel into the prepared pan, spreading it evenly.
  • Let the caramel cool completely at room temperature until fully set.
  • Once cooled, cut into small squares and wrap each piece in wax paper for storage.

Notes

  • Thermometer Accuracy: Test your candy thermometer in boiling water first to ensure accuracy.
  • Texture Control: For slightly softer caramels, stop cooking at 240°F.
  • Storage: Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.
  • Clean Cuts: Lightly butter your knife when slicing for smoother edges.
  • Flavor Variations: Add a pinch of flaky salt on top for salted caramels.