Buttery, Soft, Chewy and Irresistible!
If you’ve never made homemade caramels before, you are in for such a treat — they’re surprisingly simple to make and unbelievably delicious. ♡
A handful of pantry staples and a gentle simmer on the stove are all it takes for the mixture to magically deepen into a rich, golden caramel. Once cooled, the caramel slices into soft, chewy squares that are downright irresistible with a sprinkle of flaky sea salt. Wrap them in little twists of wax paper or cellophane wrappers, tuck them into jars or tins if you’d like to gift them, and you’ll have the most delicious batch of caramels ready to share. I love these little guys so much!
If you’re new to caramel-making, please take a few minutes to read through the tips below to help everything go smoothly. It’s not a difficult process — it just requires a bit of patience. And the payoff is absolutely worth it if you love homemade caramel as much as I do. Let’s make some!
Recipe Tips
If you’re new to caramel-making, here are a few helpful pointers to guarantee soft, luscious, perfectly set caramels every time:
- Do not use European butter. European-style butters have higher butterfat, which can cause the caramel to separate or set too softly. Standard American unsalted butter gives the most reliable texture in this recipe.
- Use a reliable candy thermometer. Caramels are all about temperature, and hitting 240–243°F is essential for a soft, chewy texture.
- Stir constantly near the end. As the temperature climbs, the mixture thickens and can scorch quickly if left alone. So keep a close eye on it!
- Be patient — it really can take 45–60 minutes. Slow and steady is the name of the game when making caramel, so don’t try to rush the process.
- Use a heavy-bottomed pot. Thin pots run hotter and can create hot spots, which can lead to grainy or burnt caramel.
- Salt early, but not too early. Sprinkle the flaky salt on the caramel 10 minutes after pouring, when the caramel is set enough to hold it but still slightly warm.
- Clean-up trick: Fill your caramel pot with hot water and simmer it for a few minutes. The sticky sugar will melt right off!
Recipe Variations
Want to switch up the flavors or customize these caramels for gifting? Try one of these fun add-ins or swaps:
- Espresso caramels: Stir in 1 teaspoon instant espresso powder with the vanilla.
- Bourbon caramels: Add 1–2 tablespoons bourbon off heat for a warm, boozy note.
- Vanilla bean caramels: Use the seeds from 1 vanilla bean instead of extract.
- Chocolate-dipped caramels: Dip cooled squares halfway in melted dark chocolate and sprinkle with sea salt.
- Spiced caramels: Add ½ teaspoon cinnamon or chai spice blend.
- Toasted nut topping: Press finely chopped toasted pecans or almonds into the surface before the caramel fully sets.
FAQ
Yes! Just be sure your pot is large enough, as caramel bubbles up significantly while cooking.
Wrapped tightly, they keep for 2–3 weeks at room temperature. They also freeze well for a few months.
This usually happens when sugar crystals form on the sides of the pot. Stir gently and avoid scraping the sides while pouring.
Corn syrup helps prevent crystallization and keeps the texture smooth, so I don’t recommend skipping it in this recipe.
More Caramel Recipes To Try!
Salted Caramels
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 50 caramels 1x
Description
These soft, buttery salted caramels are easy to make at home, perfect for holiday gifting, and the perfect bite-sized sweet treat!
Ingredients
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) light brown sugar, firmly packed
- 1 1/2 cups (354 ml) evaporated milk (one 12-oz can)
- 1 1/2 cups (354 ml) heavy cream
- 3/4 cup (255 g) light corn syrup
- 1/2 cup (113 g) unsalted butter
- 1 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- flaky sea salt, for topping
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper and lightly butter or spray it. Set aside.
- Combine ingredients: In a large heavy-bottomed saucepan, add the granulated sugar, brown sugar, evaporated milk, heavy cream, corn syrup, butter, and salt.
- Heat mixture: Place over medium heat and cook, stirring frequently, until the butter has fully melted and the mixture is smooth.
- Cook to temperature: Attach a candy thermometer to the pan (making sure it doesn’t touch the bottom). Stir constantly as the mixture cooks until it reaches 240–243°F (115–117°C). This can take 45–60 minutes — be patient! 🙂
- Cool and set: Remove from heat and stir in the vanilla extract. Immediately pour the caramel into the prepared pan, smoothing the top with a spatula. Wait 10 minutes then sprinkle with the flaky sea salt as desired. Let cool completely at room temperature for several hours or overnight.
- Cut and wrap: Once set, cut into your desired shapes with a sharp knife. Wrap individually in wax paper or cellophane wrappers, and enjoy!
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