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.
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:
- Stainless 6-quart saucepot with lid
- Digital candy thermometer
- Wooden corner spoon
- Waxtex wax paper
- 12x15x3 sheet cake pan
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.
-VANILLA: You’ll add 1 1/4 tsp. vanilla extract to the caramel after you remove it from the stove.
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
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
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.
Unknown says
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.
Vicki V @ blestnest.blogspot.com says
How do you cut your caramels so cleanly?
Jessica says
I use a knife sprayed with non-stick cooking spray, or I use kitchen shears!
Barbara Moussa says
pizza roller<br />
Marwa mohammed says
Could I substitute honey for corn syrup?
Vicki says
Hi. .I try to make caramel candy ..but some how mines doesn’t get hard ..can I know why ???
Jessica says
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.
Joella says
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?
Teresa U. says
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! 🙂
Jessica says
Here’s my method for making caramel sauce- http://butterwithasideofbread.com/2015/10/the-best-homemade-caramel-sauce/ It’s AMAZING!!
Koriah says
Do you use light or dark corn syrup?
Jessica says
I always use light corn syrup, but you can use what you have on hand!
Carla says
This is an ok recipe but takes almost 2 hours at a slow summer to get to the right temp. My recipe takes half the time & it is just as good if not better:
1 cup butter; 2 1/4 cups br. Sugar; 1 cup light corn syrup; 1-15oz can of sweetened condensed milk; pinch of salt & 1 tsp vanilla ex. This recipe has the same cooking instructions & I line a 9×9” pan with self release foil. Excellent!
Jessica says
Thanks Carla- I’ll have to try yours. I tend to enjoy caramels made with real cream more than sweetened condensed milk, but I love trying new things! 😉
Stevie Ritchey says
Yikes! That was so rude, Carla! I prefer real caramel and I am willing to spend more time to make the real deal verses the quick make recipe you provided. That recipe is great for those who are searching for a QUICK recipe, but others will appreciate taking more time for a more authentic one. Next time it is ok to not brag on yourself and allow others to take the lime light. It is good you love your own caramel, I am sure others do too, but this isn’t your page. You should be more respectful and gracious to the host.
Jessica says
Stevie- you’re HIRED!! 😉 Thank you for “getting it!”
Felicia says
Can you substitute heavy cream for coconut cream, use homemade evaporated “milk”, and vegan butter to make these dairy free??
Jessica says
Candy recipes can be finicky, and I haven’t tried it with your suggestions, but I say it’s worth a shot! The biggest thing is to make sure it comes to the correct temperature so that your caramel will set.
Nancy says
What temperature do you use to cook caramel? Thanks much!
Jessica says
I’ve used SO MANY over the years- this meat thermometer is my favorite candy making thermometer too! http://www.thermoworks.com/Thermapen-Mk4?tw=BUTTERBREAD
Jenny says
Have you tried using 1/2 & 1/2 instead of heavy cream? I’m asking for no other reason than I only have whole milk & 1/2 & 1/2 on hand and want to make theses immediately. 😋
Jessica says
When I make caramels, I go all out! LOL. So I use the heavy cream. You’re welcome to try it out though!
Joanne says
I have made a similar recipe several times and I used wax paper , wax paper with non stick spray and foil with non stick spray and all three times the caramel sticks . Any pointers for this dilemma ?
Jessica says
Stop using wax paper and use parchment paper instead! If you’re nervous, you can even lightly butter the parchment. Also, you might want to cook the caramel just a bit longer so that it sets up better. : )
Jody says
I put mine on Saran Wrap when they have cooled and ready to come out of pan. Has worked great for me.
Carolyn S Long says
Wondering if the recipe calls for 1 pint plus two cups heavy cream or just 2 cups heavy cream. Can’t wait to make these! Thank you!
Jessica says
It’s 1 pint of cream, which is 2 cups.
Lindsay says
Hey just FYI in the recipe it reads 1 pint 2 cups heavy cream. I nearly messed mine up because it looks like 4 cups not 2. Maybe edit it to read 1pint or 2 cups?
Noel says
I’ve made this recipe a few times, and each time it comes out grainy, how can I fix this?
Jessica says
What kind of pan are you using? Aim for a heavy, stainless steel pan. I really struggle when I made homemade caramels in anything else.
Suji says
It would be nice if you clarified in the actual recipes that the heavy cream is 1 pint which is 2 cups. There is no indication when you are in the actual recipe and now I just added both.
Tara says
Yep Suji, I just did the same thing. Great. Now I have to decide whether to scrap the whole thing or try to make it with 2 extra cups of cream. What a pain. 🙁
Rebecca Roby says
I think it’s pretty clear when she says 1 pint (2 cups). I would never read that as 1 pint plus 2 cups. I hope you just doubled everything else and didn’t discard….
Jenn McLean says
I just made these caramels and while they taste very good, they are very very soft. I followed the directions exactly and made sure to stop at the exact temperature using a candy thermometer. I think I will do the suggestion of cooking longer but what would be the highest temp that I should cook it to where it won’t go into being hard?
Thank you! I really want to nail these because the taste is so good, I just want to be sure to get it to the right texture.
Jessica says
I’ll put in instructions for testing the caramel to make sure it’s to your desired hardness. : )
Kimberly says
I made you caramels and they are so hard I can’t cut them do you have any suggestions to fix it? They taste great. Please help me. Could I put them in the oven on warm and then cut them. Thanks for any help.
Olivia says
If they are so hard you can’t cut them the caramel was probably cooking too long. 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. Try cooking it for less time.
Hope that helps!
Syd says
What is considered a medium pan? 😂 I ended up making a huge mess as the pan over filled, and it didn’t quite get to the correct temp before this happened so I’m not sure they will turn out.
Jessica says
3-4 quart saucepan is considered medium.