Deliciously Easy Homemade Caramels Recipe

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Prep time 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Servings 16 pieces

Homemade Caramels Recipe. You know those days when you want a little something sweet, but you do not want bakery drama or a sink full of dishes? That is when I pull out my trusty pot and make caramels. They look fancy, taste buttery and rich, and honestly, they are easier than you think. The trick is patience, a good stir, and a candy thermometer if you have one. I am walking you through my go to method for a Deliciously Easy Homemade Caramels Recipe that never lets me down.

How to make Homemade Caramels

What you need

Caramels love simple ingredients, so you might already have everything on hand. Here is my reliable lineup for an 8 inch square pan of soft, chewy perfection:

The Story Behind This Recipe

I’ve spent years testing recipes for Cuts Food, and this Deliciously Easy Homemade Caramels Recipe is a keeper: crowd-pleasing with no weird tricks. Homemade Caramels Recipe. You know those days when you want a little something sweet, but you do not want bakery drama or a sink full of…

Cuts Food

• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 cup water to help dissolve the sugar
• 1 cup heavy cream, warmed
• 6 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• 1/2 to 3/4 teaspoon fine sea salt, plus flaky salt for topping if you like
• Parchment paper for the pan
• Candy thermometer helps but you can do a water test too

Step by step

First, line an 8 inch square pan with parchment so it hangs over two sides. Lightly butter the parchment. Warm the cream in a small saucepan or microwave until just warm to the touch. Warm cream stirs in more smoothly.

In a heavy bottomed pot with high sides, combine the sugar, corn syrup, and water. Cook over medium heat until it starts to bubble and looks glossy and clear, about 3 to 5 minutes. Stir gently at the start to help the sugar dissolve, then stop stirring and let it simmer.

Add the butter pieces and about half of the warm cream. Now stir and keep the mixture moving so nothing sticks on the bottom. Clip on your thermometer. Keep it on a steady medium heat and let it climb. When it reaches about 230 F, slowly stream in the rest of the warm cream while stirring.

Continue cooking until the caramel reaches 245 to 248 F for soft, chewy caramels. If you like them firmer, go to 250 F, but remember they firm more as they cool. Remove from heat, stir in the vanilla and fine salt for about 30 seconds. Pour immediately into your prepared pan. Do not scrape the sides of the pot as you pour to avoid any crystallized bits going into the pan.

Let the caramel cool at room temperature until fully set, about 2 to 4 hours. Lift it out by the parchment, then cut into small squares with a long, sharp knife. If the knife sticks, lightly oil it or warm it under hot water and dry before cutting. Wrap pieces in wax paper or parchment squares so they do not stick to each other.

If you want a cozy pairing when you taste test your first square, try a mug of my favorite drinking chocolate. The combo is outrageous in the best way.

Cleanup and cutting without drama

Stuck on caramel in the pot? Fill the pot with hot water and set it back on the stove to simmer. The caramel dissolves and everything wipes right off. For tidy cubes, chill the slab 10 minutes before cutting, then use a ruler if you want perfect little gifts.

That is the full, friendly version of my Deliciously Easy Homemade Caramels Recipe. Once you do it once, you will feel like a candy wizard.

Why Youll Love this Recipe

These caramels are pure comfort with a buttery snap that melts into chew. No special equipment required except a thermometer if you want a no guess cook. The flavor is classic caramel with a gentle vanilla finish, and a pinch of salt keeps them balanced, not cloying. They hold their shape, travel well, and wrap up into the cutest little treats for teachers, neighbors, and friends. If you are building a holiday platter, tuck these next to cookies, brownies, or even slices of cake. And if you want to browse more kitchen inspiration, peek at my full recipe collection for fresh ideas.

I finally tried making caramels because your steps felt doable, and wow. They set perfectly at 246 F and tasted like the candy I pay too much for at the fancy shop. My family keeps asking when I am making another batch. Thanks for the confidence boost. Jenna R.

One more tip from my kitchen to yours. Enjoy a square after dinner with decaf coffee or tea, and let it be your quiet moment. It is tiny, but it feels like self care in candy form.

Tips for Perfect Caramels Every Time

• Use the right pan. A heavy bottomed pot spreads heat evenly and prevents hot spots that burn.
• Warm the cream. Cold cream can seize hot sugar. Warm it so the caramel stays smooth.
• Cook to temperature, not time. Aim for 245 to 248 F for soft chew. Slightly lower is softer, slightly higher is firmer.
• Check your thermometer. Dip it in boiling water. If it reads 210 F or 214 F, adjust your final caramel temperature by the same difference from 212 F.
• No thermometer? Use the ice water test. Drop a little caramel into very cold water. If it forms a ball that holds shape but squishes when pressed, you are at the soft ball stage and good to go.
• Do not scrape the pot. After you pour, leave any sticky bits behind to avoid grainy texture.
• Altitude adjustment. At higher altitudes, reduce your final target temperature slightly. A safe rule is 2 F less for every 1,000 feet above sea level.
• Humidity matters. Rainy day? Cook a couple degrees higher so they set up well.
• Cut when cool. Let the slab sit until fully set. A quick chill helps neat edges.
• Make it your own. Stir in a splash of vanilla bean paste, bourbon, or espresso at the end for character.

Love gifting sweets? These pair beautifully in treat boxes with something cute like festive marshmallow pops. Caramels bring the classic chew while the pops bring the fun.

If you are following along, this really is a Deliciously Easy Homemade Caramels Recipe once you understand the temperature sweet spot.

Storage Instructions

Wrap each caramel in small rectangles of wax paper or parchment. Twisting the ends helps keep them fresh and also looks adorable. Store the wrapped pieces in an airtight tin or container at cool room temperature for up to 3 weeks. They stay soft but hold their shape.

Want to stash some for later? Refrigerate for up to 1 month in a sealed container. The cold can make them a touch firmer, so bring them to room temperature before serving. For longer storage, freeze the wrapped caramels in a freezer bag for up to 3 months. Thaw the bag in the fridge overnight, then let the caramels come to room temperature before unwrapping to prevent any condensation.

If you plan to ship them, wrap tightly and pack in a snug tin with parchment layers. Avoid sending during heat waves. This Deliciously Easy Homemade Caramels Recipe travels well when protected from warm temps and jostling.

Salted Caramels

Turning these into salted caramels is almost too easy. As soon as you pour the hot caramel into the pan, sprinkle the surface with flaky sea salt such as Maldon. Go light; a little crunch goes a long way. The key is sprinkling while the caramel is still glossy so the flakes stick.

For extra depth, stir in 1 teaspoon vanilla bean paste or 1 tablespoon bourbon at the very end, right off the heat. If chocolate is your love language, drizzle cooled squares with melted bittersweet chocolate. And if you want a full dessert that features this flavor, take a peek at my creamy favorite, the Instant Pot salted caramel cheesecake. A little drizzle of your homemade caramel on top is chef’s kiss.

Salted, classic, or chocolate kissed, the base stays the same. Once you nail this Deliciously Easy Homemade Caramels Recipe, you can riff endlessly.

Common Questions

Do I really need corn syrup?
Corn syrup helps prevent crystals and keeps caramels smooth. You can swap with golden syrup or glucose syrup 1 to 1. Honey works in a pinch, but it changes flavor and can make them softer.

What if I do not have a thermometer?
Use the cold water test. You want the caramel to form a soft ball that you can flatten with your fingers. Work in small tests and pull it off the heat as soon as it hits that stage.

My caramels turned out too soft. Can I fix them?
Yes. Put the caramel back in the pot with a splash of cream, reheat gently, and cook a bit higher in temperature. Pour and cool again.

They are too firm. Help.
Next time, stop cooking 2 to 3 degrees earlier. If they are already firm, let them sit at room temperature for a day. Humidity can soften them slightly.

Can I make them dairy free?
Try full fat coconut cream and a dairy free butter stick. Cook to the lower end of the temperature range, around 242 to 245 F, to keep them soft.

A sweet little victory in your kitchen

You have everything you need now to make a pan of buttery, giftable caramels at home. With a steady stir and a quick temperature check, this Deliciously Easy Homemade Caramels Recipe becomes part of your regular dessert rotation. If you want even more ideas and a second perspective, I love the clear steps in this guide to Homemade Caramels, and the texture tips in these Soft, Buttery Homemade Caramels are super helpful too. Now grab your pot, line that pan, and treat yourself to a warm square once it sets. You have got this.