These Homemade Caramels are perfectly soft and chewy and easy to make with a few pantry ingredients. We love to gift them to friends and family.

Want more candy recipes? I love this Buckeye Recipe, Homemade Almond Joys, Chocolate Fudge, and Rocky Road!

A bowl of easy Homemade Caramels, wrapped in parchment paper pieces.

Why I love these caramels:

  • Family Tradition – This is my Mom's homemade caramel recipe we've been making at Christmas time for decades. They were always our food gift for friends and neighbors during the holidays.
  • Perfect – They really are soft, chewy, melt-in-your mouth delicious caramels! They truly couldn't be any better! This is a treasured family recipe.
  • Easy – This easy caramel recipe only uses pantry ingredients and the steps are simple. But the magic is in the cooking process – it's important to not rush these! Read my tips below for the best caramels every time.

How to make Homemade Caramels:

Combine: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan then stir over medium heat until mixture begins to boil, about 5-10 minutes.

Two images showing butter, sugar, and karo syrup in a pot, then after it comes to a boil.

Add Evaporated Milk: Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN, while stirring constantly. Make sure the mixture maintains a constant boil, otherwise your caramels can curdle.

Two images showing evaporated milk being poured in a pot of caramel, then the caramel being stirred.

Caramelize: Stir the mixture constantly, scraping the sides occasionally, until it reaches a firm ball stage. I don't rely on a candy thermometer. I use the ice water test: Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable. Remove from heat then stir in vanilla.

A pot of easy homemade caramel, golden brown.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 

An easy caramel recipe poured in a 9x13 pan on top of parchment paper.

Cut: I like to use a stainless steel scraper to get perfectly even lines.

Two images showing cooled caramel being cut into small squares to wrap for candy.

Wrap: The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut soft caramels into small pieces then wrap like a tootsie roll in wax paper, if desired.

The best caramel recipe, wrapped in parchment paper to enjoy as candy.

Tips for Perfect Caramels Every Time:

  • SLOWLY stir in evaporated milk: This should take about 15 minutes per can, pouring in a little bit at a time (or warm your evaporated milk a little, to make the process faster). The caramel must maintain a constant boil the entire time.
  • Maintain steady heat: Keep your burner/stove on medium heat to avoid any changes of temperature. Maintaining heat the same is why the milk gets added so slowly.
  • Candy Thermometer vs Ice Water Test: I personally don't trust candy thermometers. Unless you take the time to calibrate yours, they can often be “off”. And depending on your location (altitude and humidity) 238°F may not be the perfect temperature for you. The best (and easiest) way I've found is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramel candy recipe is ready when they feel pretty firm and pliable.
  • Wrap them cold – I like to make them 24 hours ahead of time so they can get nice and cold in the fridge, making them easier to cut and wrap.
Two images showing caramel being poured into a cup of ice water, and then someone holding the caramel for the ice water test.

Make Ahead Instructions:

To Make Ahead: These easy homemade caramels will keep well in the fridge for several weeks. Take them out to come to room temperature for them to be soft and chewy.

More Caramel Recipes:

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Recipe

A bowl of easy Homemade Caramels, wrapped in parchment paper pieces.
Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
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Ingredients
 
 

Instructions
 

  • Line a 9×13” pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work–9×13” will yield thicker caramels.
  • Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
  • Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
  • Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer–I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.) 
  • Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
  • Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 
  • The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Notes

Evaporated milk: Could substitute heavy cream.
Troubleshooting:
  • Candy Thermometer: I don't always trust candy thermometers, and depending on your location (altitude and humidity) temperature will vary. A good way to test them is the ice water method. Drop a spoonful of the hot caramel into a cup of ice water and mold the caramel with your fingers into a ball. The caramel should feel pretty firm but pliable in the ice water.
  • Caramel is too soft after it has set up: It needed to cook longer. You can pour the whole batch back in to a pot and warm it up again! 
  • Caramel is too hard: it cooked for too long. Use the ice water method to avoid this. 
Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.
 

Nutrition

Calories: 94kcalCarbohydrates: 17gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 34mgPotassium: 26mgSugar: 17gVitamin A: 90IUVitamin C: 0.2mgCalcium: 24mg

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I originally shared this recipe November 2017. Updated May 2020 and November 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Christian
6 months ago

5 stars
Delicious! I’ve learned after making multiple batches not to scrape the bottom of the pan when pouring into my 9×13 because that part has gotten a little too hot on occasion.

Had anyone used this base recipe and attempted to flavor with chocolate or maple bourbon or any other caramel flavors?

Storm
6 months ago

5 stars
VERY forgiving recipe and perfect for new candy makers or out of practice confectioners such as myself!

My first attempt I overcooked a bit and they got too hard. I didn’t have time to rework them that day so they sat in a hard block in the fridge for a couple days but today I had time so I just added some water, remelted the mixture and they turned out wonderfully.

Soft, chewy and the perfect sized batch for stocking stuffers for over 10 people!

susan
6 months ago

5 stars
These were very good, I still prefer my old recipe using half and half, but these “aged” well, tasting better on the second day! Just having trouble wrapping them nicely, have tried two kinds of pre-cut wrappers and neither looks perfect. Oh well….

Stephanie Eborn
7 months ago

5 stars
These are worth every second standing at the stove. They’re rich, creamy, soft and absolute perfection!!

Penny
7 months ago

3 stars
If you’re looking for a rich caramel, this is not your recipe. They are definitely good, just not the best.

Mona
7 months ago

Can theses be made ahead and stored in the freezer?

Admin
6 months ago
Reply to  Mona

Yes, just store well in a freezer safe bag. Let them thaw on the counter at room temperature before serving. Enjoy!

Becky Jordan
7 months ago

5 stars
Best caramels ever. Just be patient and use a large enough pan

Donna
7 months ago

5 stars
These are the best. I put everything in at once even the milk and they come out great.

Lydia Jackson
9 months ago

5 stars
Thank you so much for this recipe! I LOVED it!! I worked perfectly! I appreciated the tip to add the evaporated milk slowly because it made a lot of super hot steamed when I put even a little. Thanks again!! ❤️❤️

Robert
9 months ago

Salted or Unsalted? Recipe just says “Butter” all the way through.

Vicki
9 months ago
Reply to  Robert

I think it’s a personal preference thing. I like salted so before I pour into a pan I sprinkle some course salt and then a little on top after pouring. I’m sure there are other ways to do it but this works for me.