Best Homemade Caramel Recipe is perfect for making caramel apples and all your favorite fall treats and desserts. It’s incredibly easy and ready in about 30 min. It truly is THE BEST homemade caramel recipe around.
There are certain things that really sum up the season for me. One of them is caramel. It’s like the season wouldn’t happen unless caramel was involved in some way.
It’s so rich, so decadent. In our stores, it’s very hard to find those adorable little individually wrapped caramel pieces, which is why I have been craving some for so long.
All last season I wanted to make my own caramel. I never got around to doing it. I even have a recipe for microwave caramel– I still didn’t get around to doing it.
Easy Caramel
So this year I had some plans. I dug through Grandma’s old cookbook and found the recipe that I have been using for so many years. I am so excited to share it with you.
Really- it’s the very best recipe for caramel I have ever had. It’s 100% worth the time it takes to make it from scratch. I love that it takes ingredients that I almost always have on hand.
recipe for caramels
Some caramel recipes call for heavy cream, this one does not. I don’t know about you, but I don’t always have that on hand.
recipes caramel
But with this one I don’t need to plan ahead to make it or make a special trip to the store for it. I just need my short side stock pot and my favorite heavy rubber spatula and I’m good to go.
Trust me- you will not be disappointed!
candy caramels
Here are some commonly asked questions
Do I have to use a candy thermometer?
Unfortunately, yes. That is the only way to know you have reached the right temperature for this caramel to set up correctly.
*Note – do not use the clip on the side of the candy thermometer to attach it to the pot. I have found that when it is resting against the side of the pot, it makes that area of the pot heat higher than the rest resulting in not only an inaccurate temperature reading but also burnt food in that area.
VERY IMPORTANT
*Note – do not use the clip on the side of the candy thermometer to attach it to the pot. I have found that when it is resting against the side of the pot, it makes that area of the pot heat higher than the rest resulting in not only an inaccurate temperature reading but also burnt food in that area. I get the best results when holding in the center of the pot for about 30 seconds – just enough to get a reading.
homemade caramel candy
How many can this serve?
Well, that will depend on how large or small you cut the pieces. But I was able to get 36- 1″ squares from this batch.
Can homemade caramel be frozen?
Yes, you can freeze homemade caramel Just be sure to freeze either in a single layer or place a piece of parchment in between the layers before freezing. Thaw in the refrigerator overnight and then leave at room temperature once thawed.
best caramel recipe
Can this recipe be doubled?
Because the cooking time would change with the volume of the ingredients, I don’t recommend doubling this recipe. Since it is so quick to make, I usually just do several batches back to back.
Why is my homemade caramel grainy?
This happens when the sugar crystallizes. This can happen when the melted sugar splashes up onto the cooler sides of the pot. By doing this the moisture evaporates and it turns back into a sugar crystal.
caramels
HOW DO YOU MAKE Soft Caramel Candy?
- Line a 13×9 pan with foil and then spray it with cooking spray or an oil mister. Set aside.
- In a 2-qt heavy saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.
- Cook & stir until the candy thermometer reads 248 degrees (firm ball stage). This should take about 25-30 minutes depending on the BTU’s of your stove. Don’t turn the heat higher to rush the process.
- Remove from heat and carefully stir in the vanilla extract.
- Carefully pour the caramel into the prepared pan. Move quickly as it will firm up fast.
- Let cool completely before pulling out of the pan by any overhanging foil. Cut into squares and wrap individually with parchment paper.
making caramel
What is the best way to store leftover caramel?
Most importantly, this recipe is best when stored at room temperature, unless you happen to keep your house quite warm.
Also, the caramel squares will want to melt into each other if they are stacked in an airtight container after they are cut.
I typically just cover the pan I poured them into and leave it on the counter OR I wrap each caramel square in a little square piece of parchment and keep them in a candy dish.
If you would like to consolidate them into a single airtight container, I recommend placing a piece of parchment paper between the layers as you stack them.
caramels recipe
TIPS FOR MAKING THE BEST HOMEMADE CARAMEL
- Stick with real butter – please don’t use margarine for this recipe.
- Don’t get distracted – this recipe moves pretty quickly so you need to be 100% focused on cooking the caramel
- Make sure you are using sweetened condensed milk and not evaporated milk.
- Don’t use a sugar substitute – you will need real brown sugar for this caramel.
Don’t Miss These Other Fall Recipes
homemade caramels with sweetened condensed milk
To make Homemade Caramel Candy you will need…
- brown sugar
- sweetened condensed milk
- butter
- light corn syrup
- vanilla extract
soft caramel recipe
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Tips, Tricks, Variations, and Suggestions
- I prefer to use parchment over wax paper when setting the hot caramel.
- You can use a wooden spoon to make these creamy caramels, but I prefer a stiff silicone spatula for mixing. Makes cleanup so much easier.
- Make sure to use a sharp knife when cutting these into squares.
- The easiest way to avoid sugar crystals sticking to the side of the pot, brush a little water around the rim of the pot and the sides of the pan with a pastry brush.
- I like to use a medium saucepan over medium-low heat since I am working on a high-output range. But you might need to use medium-high heat for your stove.
- Try sprinkling the tops of the caramel with sea salt for a pretty presentation and a delicious twist.
- Be sure to use a sturdy pan to withstand the heat of the caramel for both mixing and setting.
- Cooking to soft-ball stage is quite hot. Be sure to use oven mitts or pot holders when boiling sugar to make this delicious homemade caramel.
- These buttery homemade caramels make a great gift for neighbors and friends.
caramels recipe
Products I love when making homemade caramel candy…
This homemade caramel candy recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand
OR maybe you have never made caramel before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this homemade caramel candy recipe.
If you love this Easy Homemade Caramel recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Pressure Cooker Dulce de Leche
Caramel Apple Pie Filling
Slow Cooker Salted Caramel Moonshine
easy caramel recipe
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this recipe for Homemade Caramel as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
PIN THIS TO SAVE FOR LATER
Best Homemade Caramel RECIPE
Ingredients
- 2 cups brown sugar packed
- 14 ounces sweetened condensed milk
- 1 cup butter (2 sticks)
- 1 cup light corn syrup
- 2 tsp vanilla extract
Instructions
- Line a 13×9 pan with foil and then spray it with cooking spray or an oil mister. Set aside.
- In a 2qt heavy saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.
- Cook & stir until the candy thermometer reads 248 degrees (firm ball stage). This should take about 25-30 minutes depending on the BTU's of your stove. Don't turn the heat higher to rush the process.
- Remove from heat and carefully stir in the vanilla extract.
- Carefully pour the caramel into the prepared pan. Move quickly as it will firm up fast.
- Let cool completely before pulling out of the pan by any overhanging foil. Cut into squares and wrap individually with parchment paper.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Dianne says
Absolutely delicious, I made it according to the recipe. The butter adds to the richness. My candy thermometer did not work halfway through the cooking time…. Nervous, but turned out great . Thank you
Dianne says
So delicious, makes me have faith in candy making!! Thank you!
Debra Faucheux says
These were easy to make and delicious! Thank you for a great recipe.
Nusakii says
Wonderful 🙂
Lynda Singer says
This is by far the absolute BEST caramel recipe! The texture is creamy and smooth. The direction were easy to follow and perfect! I can’t rave enough about it! I wrapped each piece in parchment paper and gave them to family and friends. Literally everyone that tasted them fell in love with them! Thank you so much!!!!!!
debra thesing says
how would you make caramel apples with this caramel?
Gina Kleinworth says
I have not tried making caramel apples with this particular recipe. I recommend using my recipe for homemade caramel apples here https://www.kleinworthco.com/caramel-apples-recipe/
Tamara Bailey says
My car almost turned out great they’re absolutely delicious I used 3/4 cup 2% milk and 3/4 cups half and half cuz I don’t drink vitamin d milk so I had to you know substitute but anyway you know how the pan is supposed to be mine with foil and then you spray it with butter I did that but now it’s probably been about 5 hours they’ve been done and they’re not coming up that boiled suggestion please let me know thank you
Tamara Bailey says
I just sent you a text message and I am voice texting so some of those things didn’t come around right evidently I have my auto corrections not on so I need to know how to get the caramels off the foil please let me know thank you
Gina Kleinworth says
Hmmm- I think you are asking about releasing from the foil. It sounds like there wasn’t enough oil added to the foil prior to the caramel being added. In this case, I would maybe try freezing it as sometimes it will release easier when it is firm. I have neer had this issue, so I can’t say for sure.
Tamara Bailey says
This Carmel thank you homemade caramel recipes the best
Tamara Bailey says
a homemade caramel recipe is one of the best they’re so good
Kaylyn says
SO so good 10/10
Becky rish says
I followed this recipe exactly and won blue ribbon then grand champion of all candies at our county fair. I’m 76 years old and made one batch 25 yrs ago that was a disaster. So many great tips with is recipe
Gina Kleinworth says
That’s great!!!!!!!!!!!! Congratulations to you – how exciting.
Raider says
Love the taste. It’s easy to make but as a beginner candy maker I learned don’t second guess yourself when firm ball stage is. I’ll be remaking because it got to more a hard ball stage and it’s like toffee crossed with caramel consistency. It’s operator error and not a problem with the recipe. Even at this consistency they eventually melt wonderfully. Super buttery.
PATRICK J BURKE says
I needed a caramel recipe for a cookie. I used this and saved the rest for company at Christmas. I had no idea what a huge hit the caramel would be. Highly recommend but be patient with the temp. It is worth doing slowly the first time. Would absolutely make them again.