I perfected a Homemade Caramel Candy recipe using heavy cream and butter, and I’m finally sharing the one surprisingly simple step that guarantees great results.

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I’ve chased the perfect caramel for years and finally landed on a version that actually melts in your mouth, not sticks to your teeth. I like that it tastes rich but not cloying, thanks to heavy cream and unsalted butter playing off each other.

It’s the kind of Soft Caramel that shows up at holidays and disappears before you can blame anyone. I can’t promise it’s perfect every time, but I’ve nailed it more often than not, and eating one feels like a tiny, dangerous act of delicious mischief.

You will want to hide a few for yourself, trust me.

Ingredients

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Granulated sugar: pure sweet, mainly carbs, no fiber or protein, gives caramel its snap
Light brown sugar: molasses adds depth and moisture, still mostly carbs, richer flavor
Light corn syrup: stops sugar crystallizing, creates chewiness, very sweet, processed
Heavy cream: lots of fat, some protein, makes caramel smooth and real creamy
Unsalted butter: adds butter fat and flavor, helps set the texture, tiny milk protein
Pure vanilla extract: tiny amount, it boosts aroma and complexity, almost no nutrients
Fine sea salt: just a pinch balances sweetness, adds trace minerals and crunch on top

Ingredient Quantities

2 cups granulated sugar

1 cup light brown sugar packed

1 cup light corn syrup

1 cup heavy cream

1 cup unsalted butter 2 sticks

1 teaspoon fine sea salt

2 teaspoons pure vanilla extract

flaky sea salt for sprinkling optional

How to Make this

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Equipment Needed

1. Heavy bottomed saucepan (2 to 3 quart), good heat control so it wont scorch
2. Candy thermometer or instant read thermometer, to hit the right temp
3. Wooden spoon or heatproof silicone spatula for stirring constantly
4. Measuring cups and spoons for the sugars cream and butter
5. Large heatproof bowl to combine hot caramel with cream and butter, be careful its hot
6. Baking sheet lined with parchment or silicone mat to catch drips and let caramel set
7. Whisk to smooth out any lumps when you add the cream
8. Airtight jar or container for storing the caramel, youll thank me later

FAQ

2 cups granulated sugar

1 cup light brown sugar packed

1 cup light corn syrup

1 cup heavy cream

1 cup unsalted butter 2 sticks

1 teaspoon fine sea salt

2 teaspoons pure vanilla extract

flaky sea salt for sprinkling optional

Q: How do I know when the caramels are done? A: Use a candy thermometer. 245 to 250°F gives firm chewy caramels. If you dont have one, use the cold water test: a small spoonful in cold water should form a firm but slightly pliable ball.

Q: Can I substitute heavy cream? A: Half and half makes softer caramels and will need a little higher temp. Milk will make them too soft and change the texture. Heavy cream is best.

Q: Why did my caramels crystallize or turn grainy? A: Crystallization happens when sugar crystals form. Make sure sides of the pot are rinsed with a wet brush, avoid stirring once boiling hard, and use corn syrup which helps prevent crystals.

Q: How do I store them and how long do they keep? A: Store wrapped in wax paper in an airtight container at room temp for up to 2 weeks. You can refrigerate but they get firm, so bring to room temp before eating.

Q: Can I make these gluten free or vegan? A: The recipe is naturally gluten free. For vegan, use vegan butter and coconut cream, and swap corn syrup for a vegan glucose or golden syrup. Texture and flavor will change.

Q: My caramels are too hard or too soft. What went wrong? A: Too hard means you cooked past 250°F. Too soft means you didnt reach temp or used lower fat cream. Adjust next batch and use a reliable thermometer.

BEST HOMEMADE CARAMELS RECIPE Recipe Substitutions and Variations

Granulated sugar: superfine/caster sugar 1:1 for faster dissolving; demerara or turbinado 1:1 for nuttier, deeper flavor but a touch grainy; or replace up to 25% with invert or glucose syrup (to cut down on crystallization) keeping total sweetness same.
Light brown sugar: swap with dark brown sugar 1:1 for richer molasses notes; or make your own 1 cup white sugar + 1 tbsp molasses (mix and pack); coconut sugar 1:1 also works but gives a different, earthier flavor and a firmer chew.
Light corn syrup: use golden syrup (Lyle’s) 1:1 or glucose syrup 1:1 for the same anti-crystallizing effect; honey or light agave can be used (about 3/4 to 1 cup) but expect pronounced flavor and slightly softer, stickier caramels.
Heavy cream: half and half + 2 tbsp unsalted butter per cup to mimic richness; evaporated milk 1:1 for a lighter, softer chew; full‑fat canned coconut milk 1:1 for dairy free caramels, but expect a coconut taste.

Pro Tips

1) Use a candy thermometer and watch for temp not guess it. For a pourable sauce aim for about 235 to 240 F, if you want firmer caramels drive it up to around 245 to 250 F. If you dont have a thermometer drop a tiny bit into very cold water and if it makes a soft ball its close.

2) Warm the cream and butter before adding them to the hot sugar. Cold dairy makes the caramel spit and seize, so heat them till just warm. Add slowly and stir gently, dont dump it all at once or you’ll get violent bubbling.

3) Prevent graininess by dissolving the sugar first then stop stirring once it starts to boil. If you see crystals on the pan edge, wet a pastry brush and wash them down with a little water. Also the corn syrup helps stop crystals, so dont skimp on it.

4) Finish and store smart. Take the pot off the heat before adding the vanilla and the sea salt so the flavor stays bright. Pour into a warm, buttered pan or jar, sprinkle flaky salt while still tacky so it sticks, and keep refrigerated in an airtight jar. To use again, warm gently in a pot or microwave with a splash of cream if it’s too thick.