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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 these Chocolate Turtles, Buckeyes, Homemade Almond Joys, Chocolate Fudge, and Rocky Road!
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.
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.
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.
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).
Cut: I like to use a stainless steel scraper to get perfectly even lines.
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.
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.
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:
- Caramel Apples
- Caramel Popcorn
- Caramel Sauce
- Chocolate Covered Pretzel Rods
- Chocolate Covered Marshmallows
- Salted Chocolate and Caramel Pretzel Bars
Homemade Caramels
Ingredients
- 1 cup butter, (2 sticks)
- 4 cups granulated sugar
- 2 cups light corn syrup
- 24 ounces evaporated milk*, (2 cans)
- 1 teaspoon vanilla extract
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2017. Updated May 2020 and November 2023.
I made the mistake of not reading the recipe carefully! I mistakenly added the evaporated milk right away. Is there any way to save the Carmel?
Hi Barb, I’m sorry! There’s a good chance your caramels will curdle. If the evaporated milk is added too quickly it changes the heat of the candy too quickly, causing it to curdle. My best advice is to stir it constantly, and try adding 1 tsp of baking soda if it curdles. But I’m honestly not sure if that will save them… Best of luck.
I tried this recipe twice and both times it failed. I wonder if high altitude causes a problem. The first time the mixture had not reached more than 200 after 2.5 hours at medium heat. The next time after an hour at medium heat I started turning it up gradually but by the time it reached 240 on two different thermometers the butter had separated. I put it in the pan and into the fridge and the butter just formed a layer on top.
Mandy, I’m so sorry to hear of your struggle! I have learned when making caramels to never rely on a candy thermometer. They’re not dependable when you have people cooking at different altitudes and climates. I ALWAYS rely on the ice water test, as described in the instructions. Spoon some hot caramel into a cup of ice water and try to pinch it together with your fingers in the cold water to test for done-ness. It should come together in a nice ball that’s not overly soft but not brittle.
Can these be frozen, as I would like to make them for Christmas?
Hi Karen, I’ve never tried freezing them, but they keep in the fridge very well for a looong time. You could make them and wrap them, store them (wrapped) in an airtight container in the fridge for several weeks.
I used to freeze a coffe can of Carmel’s that were hand dipped in chocolate. A working mom is – teacher went to the freezer and found the can EMPTY!!! Guilty Culprit- my husband- found the pile of hidden wax paper wrappers behind his parents portrait on the mantle. Never made em again…we’re divorced now so I’m doing a batch for Christmas to take to my sons!
Can I use this recipe with dipping pretzels?
Hi Vicki, you can if you don’t cook it for nearly as long–cook it barely to the soft ball stage. 🙂
Disappointed. .. after all that stirring…. my caramel turned out rock candy hard.
Hi Kristi, I’m sorry the caramel is overcooked. You have to check it religiously as it get golden. I use the ice water method, since I’ve found using a candy thermometer to lead to harder caramels. Next time make sure to check it using the ice bath method–if you think it’s even getting close to the hard ball stage, remove it from the heat and pour it into your pan. If the caramels are too soft you can always add them back to the pot later and cook them longer, but you can’t fix overcooking them. I hope you get to try the recipe again because they’re delicious.
I don’t have a candy thermometer, can I still make these caramels?
Hi Connie, I never use a candy thermometer (see my notes in step 4 about this). I use the ice water method to test the caramel and when it comes to a hard ball stage in the ice water It’s finished.
How long are these good for?
Hi Natalie, You can refrigerate them for several weeks!
I made these for a family gathering as I am in charge of desserts more often than not. I want to just say they were a total hit. I salted half of the pan while cooling with course kosher salt but next time will use pink Himalayan salt. I will also be adding this to my regular holiday treats as it was easy and tastes wonderful melts in your mouth…. Thank you for the sharing of this recipe…
Thanks so much, I’m really happy you liked it!
How much salt?
Just a sprinkle of salt on the top on the finished product. About 5 or 6 course granules per square.
i don’t have evaporated sugar… is there a substitute?
Hi Caiti, did you mean evaporated milk? You could substitute heavy cream! Hope you like them!
I am from Australia and I have been trying to get a good recipe for caramels, however I cannot get kayro syrup can I substitute glucose the recipe also calls for evaporated milk can I use sweetened condensed milk?
Thanks for your wonderful recipes.
Chris
Hi Chris, I honestly couldn’t say about using glucose vs Karo syrup since I’ve never used glucose…I wouldn’t substitute sweetened condensed milk for evaporated milk either, in this recipe. A better substitution would be half and half or heavy cream instead of evaporated milk.
Also, I know many good caramel recipes use sweetened condensed milk, so you could try a different recipe. The ratios of sugar and butter would be different than this. Sorry to not be of more help!
You can use glucose, glycerin, honey or golden syrup. Hope that helps. I’ve used all of these with perfect results. I actually like the honey and golden syrup the best. You can also use Maple syrup.
Is the ratio the same if you use honey? Thanks!
Karo is the brand name for light corn syrup
Yes i was watching The Chew. Its a cooking show on everyday here in the states and the added sweetened condensed milk. Not sure about the karo syrup. Good luck.
Thank you for your answer!!!
I used sweetened condensed milk. I had to cook it an additional five minutes. But they turned out awesome.
I use brown rice syrup and it works great.