Indulge in the irresistible taste of soft, buttery homemade caramels! This cherished, tried-and-true recipe is a holiday tradition you’ll eagerly anticipate making year after year. Hundreds of delighted reviewers consistently agree that these are the most delicious, melt-in-your-mouth soft caramels you can make at home!
Originally shared in 2012, this beloved recipe has stood the test of time. While we’ve updated this post with fresh, step-by-step photos to guide you, the core recipe remains precisely the same treasured classic, lovingly preserved from an old church cookbook.
Over the years, I’ve experimented with countless other caramel recipes, but I always find myself returning to this one. It consistently produces caramels that are perfectly soft and delightfully chewy, yet firm enough to hold their shape beautifully—no crumbling or falling apart here!
This recipe yields a generous batch of caramels, making it ideal for sharing. I traditionally prepare them as part of my annual Christmas neighbor gifts. Crafting one or two batches in the weeks leading up to Christmas has become a cherished family tradition, creating sweet memories along with sweet treats.
(Original photo from 2012 post)
I genuinely look forward to the evenings spent wrapping these luscious caramels in wax paper—a quiet, meditative task often accompanied by a few secret bites! It’s a wonderful opportunity to relax and connect with family, transforming a simple dessert into a heartwarming experience.
The Legacy of Elda Peck: Our Treasured Caramel Recipe
This recipe makes such a bountiful amount of creamy, smooth caramels that you’ll definitely want to enlist the whole family to help wrap them. Once wrapped, they can be beautifully packaged in gift boxes, ready to share with friends and neighbors as a truly special indulgence. They’re a quick treat to make, but they leave a lasting impression of homemade goodness that everyone will adore!
Generations ago, my Grandma meticulously cut individual pieces of wax paper to wrap these homemade delights. Thankfully, today we have convenient solutions! I now simply buy a pack of pre-cut wrappers from Amazon. These wax paper squares or even these clear wrappers make the wrapping process a breeze, allowing more time for enjoying the company and the caramels themselves.
The original recipe, which my Grandma lovingly adopted, was discovered in an old church cookbook. It was submitted by a woman named Elda Peck. So, wherever you are, Elda Peck, please accept our heartfelt thanks! Your recipe for soft homemade caramels has become a cherished classic and a favorite candy tradition in our home for decades.
Why You’ll Fall in Love with This Soft Caramel Recipe
- Unforgettable Melt-in-Your-Mouth Texture: These caramels boast a truly exquisite texture that’s perfectly soft, creamy, and melts effortlessly, leaving a rich, buttery sensation.
- The Perfect Holiday Treat: A staple for festive occasions, these caramels are ideal for adding a touch of homemade luxury to your holiday dessert table or gift baskets.
- Rich, Authentic Caramel Flavor: Crafted with simple, quality ingredients, this recipe delivers a deep, complex caramel flavor that’s wonderfully indulgent and satisfying.
- Generous Batch for Gifting: The recipe makes a substantial quantity, ensuring you have plenty of delicious homemade caramels to share with loved ones, neighbors, and friends.
- A Delightful Family Tradition: Making these caramels is more than just cooking; it’s an activity that brings families together, creating lasting memories.
Essential Ingredients You’ll Need for Your Perfect Homemade Caramels
Crafting these homemade soft caramels requires only a handful of simple, readily available ingredients. The true artistry, however, lies in the precise method of combining and cooking them to achieve that perfect consistency and flavor!
- Granulated Sugar: This is the foundation of your caramel. It’s crucial to use white granulated sugar to develop that signature rich caramel flavor and color. Other types of sugar, like brown sugar, will alter the final taste and texture, giving you more of a butterscotch profile.
- Butter: For the most luxurious, buttery caramels, I highly recommend using salted butter. The hint of salt perfectly balances the sweetness and enhances the overall flavor depth.
- Light Corn Syrup: This is a non-negotiable ingredient for achieving that smooth, non-grainy texture. Corn syrup acts as an anti-crystallizing agent, preventing the sugar from recrystallizing as it cools, which is key to perfectly soft and chewy caramels. Always opt for light corn syrup, as dark corn syrup has a much stronger, molasses-like flavor that will change the profile of your caramels.
- Kosher Salt: Beyond just balancing sweetness, kosher sea salt contributes significantly to the caramels’ texture and provides a superior flavor compared to regular table salt. It really makes the caramel notes pop.
- Evaporated Milk: The secret to these caramels’ incredibly creamy, smooth texture lies in evaporated milk. It’s a concentrated form of milk that adds richness without excess water, resulting in a denser, more luscious caramel. Do not substitute with regular milk or cream.
Optional but Highly Recommended Flavor Boosters: For an extra touch of gourmet sophistication, consider adding the fragrant seeds of a vanilla bean. Simply scrape the seeds from a vanilla bean pod and add them into the pot along with the sugar at the beginning of the cooking process. Alternatively, once the caramels are poured into the pan, a delicate sprinkle of flaky sea salt over the top creates a delightful sweet and salty contrast that is utterly addictive.
How to Make The Best Homemade Caramels: Step-by-Step Guide
Patience and precise temperature control are your best friends when making caramels. Follow these steps carefully for consistently perfect results:
Preparation is Key
- Before you begin cooking, line a 9×13 inch baking pan with parchment paper, ensuring enough overhang on the sides to easily lift the cooled caramel slab later. Lightly grease the parchment paper for extra insurance against sticking. Set this prepared pan aside.
The Initial Melt
- In a large, heavy-bottomed stainless steel saucepan (a stainless steel pot helps prevent scorching and offers better temperature regulation than enamel), combine the granulated sugar, butter, light corn syrup, and kosher salt. Place the pot over medium to medium-high heat. Stir constantly until the butter is completely melted and the sugar is dissolved, creating a smooth, bubbling mixture.
Slowly Incorporate Evaporated Milk
- Once the sugar mixture comes to a full boil, begin adding the evaporated milk. This is where patience is paramount! Add the milk very slowly, a little at a time, over a period of 5-10 minutes per can (so 10-20 minutes total for two cans). Continuously stir the mixture throughout this process. The goal is to keep the caramel mixture boiling gently, preventing the temperature from dropping too drastically. This “labor of love” ensures a silky-smooth, well-emulsified caramel.
Reaching the Perfect Temperature
- After all the evaporated milk has been incorporated, insert a reliable candy thermometer into the mixture, ensuring it doesn’t touch the bottom of the pot. Continue to cook, stirring frequently to prevent sticking, until the thermometer registers a temperature between 238°F and 240°F (114-116°C). Do not let it go hotter than 240°F! Even a few degrees above this range will result in caramels that are overly chewy or hard, rather than perfectly soft. This final cooking phase will take an additional 15-20 minutes after the milk is added.
Cooling and Cutting
- Immediately and carefully pour the hot caramel mixture into your prepared parchment-lined 9×13 inch pan. Allow it to cool completely at room temperature, which can take several hours. Once cool, I highly recommend placing the pan in the freezer for 20-30 minutes, or refrigerating for a few hours. The caramels shouldn’t be frozen solid, but being well-chilled significantly helps them hold their shape when cutting and wrapping. Once chilled, lift the caramel slab using the parchment paper, place it on a cutting board, and slice into individual squares using a sharp, lightly oiled knife. Wrap each piece and enjoy!
Expert Tips & Tricks for Flawless Homemade Caramels
Achieving perfectly soft, buttery caramels every time comes down to a few key techniques. Here are my tried-and-true expert tips:
- Mastering the Temperature is Crucial: This is arguably the most vital step. For soft caramels, the ideal target temperature is precisely 238°F (114°C), allowing a slight margin up to 240°F (116°C). Going even a few degrees higher can result in overly firm or hard caramels, while lower temperatures will yield a runny, unset mixture. I always use a reliable candy thermometer clipped to the side of the pot while stirring. MOST IMPORTANTLY, always double-check the temperature with an instant-read thermometer by inserting it into the very middle of the caramel mixture, ensuring it doesn’t touch the bottom or sides of the pan. Thermometers touching the metal will give an inaccurate, higher reading.
- The Cold Water Test for Consistency: In addition to a thermometer, the cold water test provides an excellent real-time check of your caramel’s consistency. To perform this, fill a small cup with very cold water. Drizzle a tiny amount of the hot caramel mixture into the cold water. After a few seconds, retrieve the caramel with your fingers. You should be able to roll it into a stable, soft ball that still feels pliable and easy to squish. If it’s too hard, it’s overcooked; if it dissolves, it’s undercooked.
- Choose Your Pot Wisely: For the best results, always opt for a heavy-bottomed stainless steel pot. Stainless steel distributes heat more evenly and minimizes the risk of scorching, which can be a common issue with enameled Dutch ovens or thinner pots. A heavy bottom also helps maintain a more consistent temperature.
- Patience with the Milk Addition: As detailed in the instructions, adding the evaporated milk slowly and stirring constantly is critical. This gentle process allows the mixture to maintain its boil and ensures the fats and sugars emulsify properly, leading to a smooth, non-grainy caramel.
- Chill Before Cutting: While cooling completely at room temperature is essential, a quick chill in the freezer (20-30 minutes) or refrigerator (a few hours) before cutting makes a world of difference. This firms up the caramel just enough so that it slices cleanly without sticking to your knife or deforming its shape.
Storage and Gifting Instructions for Homemade Caramels
To ensure your homemade caramels stay fresh and perfect for enjoyment or gifting, proper storage is key.
For a perfect, bite-sized candy, individually wrap each creamy caramel in pre-cut wax paper wrappers or parchment candy wrappers. This prevents them from sticking together and makes them lovely for presentation. Once wrapped, store them in an airtight container or a decorative candy jar. You can keep them at room temperature for up to a week, where they will maintain their soft texture. For extended freshness, especially in warmer climates, store them in the refrigerator, where they will last for several weeks. Chilled caramels may be a bit firmer initially but will quickly soften as they come to room temperature.
These individually wrapped caramels make fantastic homemade gifts! Arrange them in small decorative boxes, tie with a festive ribbon, or simply place them in clear treat bags. They are always a welcome and appreciated gesture during the holidays or any special occasion.
Frequently Asked Questions About Homemade Caramels
Caramels are fundamentally created by heating white granulated sugar until it undergoes a chemical transformation, caramelizing into a deep brown, richly flavored syrup. This specific recipe further enhances that base with essential ingredients like butter for richness, light corn syrup for smooth texture, kosher salt to balance sweetness, and evaporated milk for unparalleled creaminess.
Corn syrup plays a critical role in caramel making as a key anti-crystallizing agent. When sugar is heated, its molecules can easily re-form into large crystals as the mixture cools, resulting in a grainy or crunchy texture. Corn syrup, with its glucose content, interferes with this crystallization process, ensuring your caramels remain wonderfully soft, smooth, and delightfully chewy, rather than brittle or gritty.
While butterscotch and caramel share similar flavor profiles and creamy textures, their primary distinction lies in the type of sugar used. Traditional caramels are made with white granulated sugar, which caramelizes to create their distinct deep, toasted flavor. Butterscotch, on the other hand, is made predominantly with brown sugar, giving it a slightly richer, more molasses-like undertone from the molasses present in brown sugar.
Yes, some experienced home cooks have reported good success by gently warming the evaporated milk in the microwave before adding it to the boiling sugar mixture. The main goal during this stage is to keep the caramel mixture continuously boiling. Adding warm milk will reduce the temperature drop less significantly than cold milk, allowing you to incorporate it a bit faster while still maintaining that crucial boil and preventing the caramel from seizing.
Absolutely! This recipe can be easily halved without compromising the quality of the caramels. If you choose to half the recipe, simply use an 8×8 or 9×9 inch baking pan for cooling and setting, adjusting the cooking time slightly if necessary, as smaller batches may cook faster.
Yes, a sprinkle of flaky sea salt is a highly recommended and delicious addition that elevates these caramels to a gourmet level! The contrast of sweet and salty is truly exceptional. For the best results, sprinkle the salt evenly over the caramels immediately after pouring them into the prepared pan, while they are still hot and wet. This ensures the salt adheres beautifully as the caramels cool. I particularly recommend Maldon sea salt for its perfect flake and crunch.
Once the caramels have been cut into individual pieces and securely wrapped in wax paper or parchment candy wrappers, they will keep exceptionally well in an airtight container. At room temperature, they will remain fresh and soft for up to a week. For significantly longer storage, I prefer to keep them in the refrigerator, where they can last for several weeks without any loss of quality. They also freeze well for up to 3 months.
The Best Soft & Buttery Homemade Caramels Recipe
Rating: 4.96 from 290 votes
Soft, Buttery Homemade Caramels
Erin Collins
15 mins
1 hr
1 hr 15 mins
80 servings
Experience the joy of making soft, buttery homemade caramels! This authentic, tried-and-true recipe, beloved for generations, is perfect for holiday gifting or simply enjoying as a rich, creamy treat.
This post was originally published in 2012 and has been updated with new photos. The cherished recipe, however, remains unchanged—a timeless classic from an old church cookbook.
Print Recipe
Ingredients
- 4 cups (800g) granulated sugar
- 2 sticks butter (1 cup / 226g), preferably salted
- 2 cups (480ml) light corn syrup
- 1 teaspoon kosher salt
- 2 (12 oz.) cans (708ml total) evaporated milk
- Optional: Seeds from 1 vanilla bean or a sprinkle of flaky sea salt for topping
Instructions
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Prepare your pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment and set the pan aside.
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Melt ingredients: In a large, heavy-bottomed stainless steel pot, combine the granulated sugar, butter, light corn syrup, and kosher salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is fully dissolved.
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Add evaporated milk: Once the mixture comes to a gentle boil, slowly add the evaporated milk, a little at a time. This process should take 10-15 minutes per can, requiring continuous stirring. The key is to keep the mixture boiling while incorporating the milk to ensure a smooth texture.
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Reach desired temperature: Attach a candy thermometer to the side of the pot (ensure it doesn’t touch the bottom). Continue cooking and stirring until the mixture reaches between 238°F and 240°F (114-116°C). This usually takes another 15-20 minutes. Do not exceed 240°F, as this will result in firm, chewy caramels instead of soft ones. Double-check the temperature with an instant-read thermometer for accuracy.
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Cool and cut: Immediately pour the hot caramel into your prepared pan. Allow it to cool completely at room temperature. For easier cutting, refrigerate the caramel for a few hours or freeze for 20-30 minutes until thoroughly chilled but not frozen solid. Once firm, lift the caramel from the pan using the parchment paper, place it on a cutting board, and cut into squares using a sharp, lightly oiled knife. Wrap each piece individually and serve. Enjoy your delicious homemade caramels!
Notes
Flavor Variations:
- For an extra layer of flavor, scrape the seeds from a vanilla bean and add them to the pot along with the sugar at the beginning of the cooking process.
- A light sprinkle of flaky sea salt over the top of the caramel immediately after pouring it into the pan will create a delightful sweet and salty contrast.
Storage Tips:
- Individually wrap each caramel piece in pre-cut wax paper wrappers or parchment squares to prevent sticking.
- Store wrapped caramels in an airtight container at room temperature for up to one week.
- For longer storage (several weeks), keep them in the refrigerator. They will firm up but soften quickly at room temperature.
- Caramels can also be frozen in an airtight container for up to 3 months. Thaw at room temperature before serving.
Expert Reminders:
- Accurate Temperature Reading: Always use a reliable candy thermometer and double-check with an instant-read thermometer in the center of the mixture, away from the pot’s bottom.
- Pot Choice: A heavy-bottomed stainless steel pot is highly recommended for even heating and to prevent scorching.
- Chill Before Cutting: Chilling the caramel in the fridge or freezer before cutting ensures clean, well-defined squares.
Nutrition Information (Estimated per Serving of 80)
Calories: 69kcal | Carbohydrates: 17g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 15mg | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 14mg
We also adore making this tried-and-true marshmallow cream fudge every year for the holidays!
More Treasured Recipes from My Grandma’s Cookbook
- Classic Nougat Recipe
- Crispy Peanut Brittle
- Old-fashioned Pecan Log Roll
- Rich English Toffee
I sincerely hope you cherish this amazing caramel recipe as much as our family does! If you try these soft, buttery homemade caramels, please be sure to leave me a comment and a rating below. I’d absolutely love to hear about your experience!