Homemade Caramels: Butter with a Side of BreadI 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.

If you’ve never made caramel before, don’t be afraid, it’s actually really easy. You just need the ingredients, a large sauce pan and a candy thermometer. Well, a candy thermometer isn’t required, but it’s certainly very handy!
Here is the recipe I used this year:
Homemade Caramels
  • 2 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 1 pint (2 cups) heavy whipping cream
  • 1 cup butter
  • 1 1/4 tsp. vanilla extract

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 {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 greased 12×15 pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

Homemade Caramels: Butter with a Side of Bread
Homemade Caramels: Butter with a Side of Bread
A couple tips on making caramels:

  • 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:

Homemade Caramels: Butter with a Side of Bread



  1. Just made these this afternoon! They are delicious! My favorite variation is to sprinkle the top evenly with a bag of milk chocolate chips once you put the caramel in the pan to cool. Spread once melted. Add chopped cashews or almonds on top.

    • Did you make sure you cooked it long enough? That’s the difference between caramel sauce and caramel candies! Double check you reached the correct temperature.

  2. I absolutely love these caramels!!! My only problems is that when I wrap them they seems. To be coated in butter so they are really greasy. Do you have any suggestions for my next batch?

  3. I’ve never made caramel, so I’m super excited to try this!!! Do I use this exact recipe to dip apples?!?!? My and my family’s favorite treat (especially in the fall/winter at festivals and community events! 🙂