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.
LD says
Amazing and silky texture! Overcooked mine once, so tried adding a couple tablespoons water which lowered the temp a bit and then just cooking to the 235º. Worked perfectly! They were soft and chewy, but the overcooking did give them a little stronger caramelized flavor. I guess if you like a stronger flavor that could work for you. Anyway – it saved the day!
Rhoni says
What do you grease the pan with. Cooking oil or butter?
Nicole says
You can use either one!
amy says
Can i use a glass pan
Jessica says
To pour the caramel mixture into after it’s cooked? Yes.
Cindy Spears says
I haven’t made any yet! My son loves to cook and bake. I love how much information you give, that will be a great help! Thank you!
Jessica says
You’re most welcome!
Allicen says
I’m a newb at baking and was just wanting to make sure. Is the butter normal salted butter or do I use unsalted and do I use light or dark corn syrup? Thanks 😊
Jessica says
I generally use salted butter and light corn syrup. : )
Lori says
Is there a problem when you make these when the weather is very humid?
Jessica says
I’m not sure…
Lynn Thompson says
I want to make this but do not have a candy thermometer……how can I know when it is hot enough?
Jessica says
Homemade caramel is tough to make without a candy thermometer. But you can do the ice water test. Cook it for 15 minutes, then drop a small amount of caramel (maybe 1/2 tsp) into a small bowl of ice water. The candy will harden. Test it with your fingers- does it feel too soft? Take it out and put it on the counter? Does it soften too much? The difficult part is, your candy will continue cooking while you test… so it’s more difficult to get the perfect temp. It can be done though!
Stephanie says
Is that 1 pint + 2 cups of heavy cream or 1 pint = 2 cups?
Jessica says
1 pint = 2 cups heavy cream
Sandra says
Thanks for asking that question. Needs to say or.
Sandie Davis says
Hello! I made your awesome recipe for Thanksgiving! The caramels were a HUGE HIT! Everyone loved them! But.. now, a couple days later, I am noticing that they are getting a crystallized texture to them?? What would cause this? I am wanting to make them again for Christmas, so I need to figure this out.
Jessica says
Hi Sandie! Did you wrap the caramels? I’ve never had this happen before!
Cindy Escott says
I followed the recipe and cooked to 240 degrees. They are hard as a rock! Not sure what I did wrong?? Very disappointed.
Jessica says
Are you sure your thermometer is working correctly? 240 degrees is commonly known as “soft ball stage.” Your caramels shouldn’t be rock hard! Do you live at high elevation? I find I can cook my candy to 10 degrees less and it works perfectly.
Mackenzie says
I love the taste and the recipe is easy to follow. I did mess up at the very end by putting wax paper in the cooling tin. Now the Caramels are stuck to the wax paper and I cannot get them off. If you are trying this recipe do not use wax paper when they are still hot!!
Roberta L Rader says
Would these be suitable for covering in chocolate after they are cooled and cut into squares and then sprinkle with a little sea salt on top?
Nellie says
I’ve never tried that, but I think it sounds delicious!
Jackie says
I’m trying this recipe for tbe second time. First time too loose and more like syrup for icecream. This time I used a candy thermometer but for some reason cracked and it was brand new. I use electric stove on,y had the beat level on 3-4 it took almost 1 hour to get this to 245. Im Reading comments it took 10 minutes how it says cook on low. Then when I read corn syrup it does not specify which one light or dark so I’m confused. How long does it take for these to soften to cut? Mine are still, sitting on the counter well over an hour still wiggling. Please help
Jessica says
How quickly the caramel cooks depends on several factors- your specific stove, the pan you’re using and your exact ingredients. If it’s taking an hour, try increasing your heat. I use light corn syrup. I also use a stainless steel pan- other pans tend to yield varying results. I let my caramels set up overnight- they’re extremely HOT when you pour the mixture into the pan. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well.Hope this helps!
Colleen says
I’ve dipped these in dark chocolate and topped with sea salt. They’re outstanding!
WEndy says
Do you use salted or unsalted butter?
Nellie says
I use salted butter.
Pamela says
How long does it take to get to 240?
Nellie says
It depends! When I use a gas stove, it usually goes much quicker than with an electric. It will likely take about 5-10 minutes though.
Linda says
I made these caramels and they came out perfectly. The best caramels ever is what my husband says. Going to make another batch.
Emily says
Do I uses light or dark corn syrup?
Nellie says
I always use light, but dark might work too. Let us know if you try it!
Joanna lawson says
So how long do you cook at 245*?
Jessica says
Anywhere from 15-25 minutes. It depends on how high your stove is. I tend to cook on a lower temp for longer.
Jo says
Just tried recipe and did not have very good luck. I must confess have limited experience with candy making. The batch scorched but never reached soft ball stage on thermometer.
Nellie says
So sorry this didn’t work out for you! Were you stirring continuously? Maybe the heat was a little too high?
M says
I couldn’t find anywhere in the recipe if I cook on low, medium or high heat. I followed directions completely and mine are too soft. I wish I hadn’t used the tip to use foil since now it’s almost impossible to reheat and save them.
Jessica says
the heat is actually not as important as how long you cook it. Did you cook it until the correct temp? It sounds like you took the candy off the burner too soon.
Amber says
I made this with my daughter for Christmas it tasted SO much better than the candy/caramel I look forward to getting every Christmas. It was so good we just made another batch for New Years. Thank you!!!
Jessica says
You’re very welcome! I make it every year! I did a variation on one batch this year- I poured the cooked caramel on halved pecans and added more to the top! SO GOOD!
Suanne says
Can you substitute something else for the corn syrup?
Jessica says
I wouldn’t… candy is weird like that.
Therese says
Hi, making this now…do you put your burner on medium? Medium-high?
Nicole says
You can make this over medium heat but the temperature of the burner may need to be adjusted throughout the cooking process. what’s most important is making sure to heat the caramel mixture to the correct 245 degrees F to make sure that it will set up correctly.