Homemade Caramels: Soft, Chewy, and Buttery Perfection

Why You’ll Love This Recipe

Homemade caramels are a treat that brings warmth and nostalgia with every bite. They’re rich, buttery, and have the perfect balance of sweetness and chewiness. Unlike store-bought versions, these caramels contain simple, high-quality ingredients and can be customized with flavors like sea salt, vanilla, or chocolate. Plus, they make excellent gifts for the holiday season or special occasions.

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Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups brown sugar, packed
• 1 cup light corn syrup
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (optional)
• Flaky sea salt for garnish (optional)

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Instructions

1. Prepare Your Equipment

• Line an 8×8-inch or 9×13-inch baking dish with parchment paper, ensuring there is overhang for easy removal.
• Lightly grease the parchment with butter or nonstick spray.

2. Cook the Caramel

• In a heavy-bottomed saucepan over medium heat, melt the butter.
• Stir in brown sugar, corn syrup, and sweetened condensed milk.
• Continue stirring constantly with a heatproof spatula or wooden spoon.

3. Monitor the Temperature

• Clip a candy thermometer to the side of the pot.
• Cook the mixture, stirring constantly, until it reaches 240°F (soft-ball stage). This process takes about 10-15 minutes.
• Once the temperature is reached, immediately remove from heat.

4. Add Vanilla and Pour

• Stir in the vanilla extract and salt (if using).
• Quickly pour the hot caramel into the prepared pan, spreading it evenly.
• If desired, sprinkle flaky sea salt on top.

5. Cool and Cut

• Let the caramel sit at room temperature for at least 2 hours or until fully set.
• Use a greased knife to cut into small squares or rectangles.

6. Wrap for Storage

• Wrap each caramel in wax paper or parchment paper to prevent sticking.

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Variations and Customizations

• Salted Caramels: Sprinkle flaky sea salt on top for a sweet-salty contrast.
• Chocolate-Dipped Caramels: Once set, dip pieces into melted chocolate and allow to harden.
• Nutty Caramels: Mix in finely chopped toasted nuts before pouring the caramel into the pan.
• Spiced Caramels: Add a pinch of cinnamon or nutmeg for a warm spice twist.

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Servings and Timing

• Yield: About 60 small caramels
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Cooling Time: 2 hours

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Storage and Shelf Life

• Room Temperature: Store wrapped caramels in an airtight container for up to 2 weeks.
• Refrigeration: Keeps fresh for up to a month.
• Freezing: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.

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Frequently Asked Questions

How do I prevent my caramels from becoming too hard?

Ensure you remove the caramel from heat as soon as it reaches 240°F. If cooked beyond this, the caramels will harden instead of staying chewy.

Can I make caramels without a candy thermometer?

Yes, but it’s trickier. Use the cold water test—drop a bit of caramel into ice water. If it forms a soft, pliable ball, it’s ready.

Why are my caramels grainy?

Grainy caramel is usually caused by sugar crystallization. To prevent this, avoid stirring once the mixture starts boiling and ensure all sugar is dissolved before cooking.

Can I use honey instead of corn syrup?

Yes, but the texture may change slightly. Honey has a distinct flavor that will influence the final taste.

How do I clean the sticky caramel from my pan?

Fill the pot with warm water and let it soak for about 15 minutes before scrubbing. The sugar will dissolve, making cleanup easier.

What’s the best way to wrap homemade caramels?

Use wax paper or parchment paper, cutting them into small squares. Avoid plastic wrap, as it may stick to the caramel.

Can I make this recipe dairy-free?

Yes! Substitute butter with coconut oil and use sweetened condensed coconut milk instead. The texture will be slightly different but still delicious.

My caramels aren’t setting. What went wrong?

If the caramel remains too soft, it likely didn’t reach the correct temperature. You can try reheating and cooking a bit longer to reach 240°F.

Can I double the recipe?

Yes, but be sure to use a larger saucepan to accommodate the increased volume. Cooking time may be slightly longer.

What can I do with leftover caramel?

Use it as a topping for ice cream, drizzle over brownies, or mix into coffee for a homemade caramel latte.

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Final Thoughts

Homemade caramels are a rewarding treat that’s easier to make than you might think. With just a few simple ingredients and careful temperature control, you can create soft, buttery caramels that taste far superior to anything store-bought. Whether you enjoy them plain, dipped in chocolate, or sprinkled with sea salt, these caramels are sure to be a hit!

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