I can’t wait to share my foolproof Homemade Caramels Recipe that uses just a few pantry staples and simple steps to turn out batch after batch ideal for gifting or party favors.

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I’ve spent years chasing the perfect chew and these homemade soft caramels finally made me stop. Rich, buttery and perfectly chewy, every bite slowly pulls you in.

I used heavy cream and unsalted butter to get that silky mouthfeel, and yeah the smell alone will make you do something dumb. This feels like the Handmade Caramels everyone brags about, and people will text you at midnight asking How To Make Soft Caramel after one taste.

They’re a little fancy, a little stubborn, and way more addictive than they should be. You’ll want to unwrap just one more, I promise.

Ingredients

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Ingredient Quantities

2 cups granulated suger

1 cup packed light brown sugar

1 cup light corn syrup

1 cup heavy cream

1/2 cup unsalted butter (1 stick)

1 teaspn vanilla extract

1/2 teaspoon fine sea salt

How to Make this

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1. Line an 8 by 8 or 9 by 9 inch pan with parchment and butter the paper, or spray the pan. Set a candy thermometer, a heatproof spatula and a small bowl of cold water nearby, cause the sugar gets insanely hot.

2. In a heavy bottomed saucepan combine 2 cups granulated sugar, 1 cup packed light brown sugar, 1 cup light corn syrup, 1 cup heavy cream and 1/2 cup unsalted butter. Warm over medium heat, stirring constantly until the sugars dissolve and the mixture is smooth.

3. Once smooth stop stirring but keep the pot over medium. Clip in the candy thermometer and let the mixture come to a steady boil. Swirl the pan now and then to keep heat even, but dont stir or you’ll make sugar crystals.

4. Cook the caramel to 245 to 250 degrees F (about 118 to 121 degrees C) for soft chewy caramels. If you dont have a thermometer drop a small spoonful into the cold water; it should form a soft, squishy ball.

5. As it nears temperature watch closely cause it can go from perfect to burnt fast. If you see any sugar crystals on the sides, wet a pastry brush and wash them down with a little water, or rub down the rim with a damp towel carefully.

6. Remove the pot from heat right at target temp and quickly stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt. If the butter wasnt fully melted earlier, whisk until smooth and glossy.

7. Pour the hot caramel into your prepared pan, smooth the top with a spatula, and let it cool at room temp until mostly set, about 1 to 2 hours. For cleaner cutting chill in the fridge for another 30 to 60 minutes, but dont let it get rock hard.

8. Use the parchment to lift the caramel slab out, and slice into squares with a sharp knife. For neater cuts dip the knife in hot water, wipe it dry, cut, then repeat. You can score before it fully sets if you like even pieces.

9. Wrap each piece in wax paper or parchment, or store layers separated with parchment in an airtight container at room temperature for up to 2 weeks. A sprinkle of flaky salt on top before it sets makes them dangerously good.

10. Little hacks: use a heavy pan for even heat, warm the cream a bit before adding to reduce splatter, and always respect hot sugar it will burn you badly. If your batch ends up too soft, recook to a few degrees higher, if too hard you can remelt with a splash of cream.

Equipment Needed

1. Heavy-bottomed saucepan (3–4 qt)
2. Candy thermometer
3. Heatproof spatula
4. Small bowl of cold water
5. 8×8 or 9×9 baking pan lined with parchment and greased or sprayed
6. Pastry brush or damp towel to wash down sugar crystals
7. Whisk
8. Sharp knife and cutting board
9. Measuring cups and spoons

FAQ

Q: What temperature should I cook the caramel to for soft, chewy results? A: Aim for about 245 to 250°F on a candy thermometer for a chewy soft caramel. If you want extra tender stop around 240°F but it may be a bit stickier. No thermometer? Use the cold spoon or soft ball test: a drop in cold water should form a soft ball that squishes.

Q: My caramel turned grainy, what went wrong? A: That means sugar crystallized. Usually from sugar on the pot sides, stirring after boiling started, or not enough corn syrup. Fixes: reheat with a splash of water and a little corn or glucose syrup to dissolve crystals, or start over and brush down the pan sides with a wet pastry brush while it heats.

Q: Can I substitute the light corn syrup or use salted butter? A: You can swap light corn syrup for glucose syrup or golden syrup with similar anti‑crystallizing effect. Honey or maple will change flavor and can cause issues. Salted butter works, just cut back on the 1/2 teaspoon sea salt so it’s not too salty.

Q: How do I know when to add the vanilla and salt? A: Remove the pot from heat and stir in vanilla and the sea salt off the heat, after the mixture hits temp. Adding them while it's still aggressively boiling can make the vanilla evaporate and the salt uneven.

Q: How should I cool, cut and store the caramels? A: Pour into a buttered, parchment lined pan, let cool fully at room temp before cutting. Use a hot knife (run under hot water and dry) for clean cuts. Wrap pieces in wax or parchment and store airtight at room temp up to 2 weeks, refrigerate to keep longer or freeze up to 3 months.

Q: Why are my caramels too soft or too hard and how can I fix them? A: It’s a temperature issue. Too low = too soft, too high = hard and brittle. If too soft, reheat gently to a few degrees higher and test again. If too hard, you can melt them with a little cream to make a sauce, or chop and rework into candy with fresh cream to soften texture.

Homemade Soft Caramels Recipe Substitutions and Variations

Granulated sugar (2 cups): swap with coconut sugar 1:1. It’ll make the caramels darker and a bit more molassesy, might be slightly grainier so add 1 tbsp corn syrup if you want extra chew.
Light corn syrup (1 cup): use golden syrup 1:1 for almost identical texture. Or try 3/4 cup honey + 1/4 cup water, note honey adds flavor and the caramel may brown faster.
Heavy cream (1 cup): replace with full-fat canned coconut milk 1:1 for a dairy-free option, expect a mild coconut note. If you just need a quick sub use 3/4 cup whole milk + 1/4 cup melted butter.
Unsalted butter (1/2 cup): use salted butter same amount but cut the sea salt to 1/4 tsp, or use refined coconut oil or vegan butter 1:1 for dairy-free caramels.

Pro Tips

1) Use a heavy bottomed pan and keep the heat steady, not blasting. Warm the cream a bit first so it doesnt spit when it hits the pot, and wear an oven mitt or long sleeve — hot sugar will stick to you faster than you think.

2) Crystal prevention is everything. Once the sugars dissolve stop stirring, and if you see any crystals on the rim grab a wet pastry brush and wash them down. If that fails, cover the pot for a minute so the steam helps dissolve stray grains.

3) Trust the thermometer but know the feel: 245 to 250 F = soft, chewy caramels. No thermo? use the cold water test to make a soft squishy ball. Too soft after cooling, recook to a few degrees higher; too hard, gently remelt with a splash of cream.

4) For cleaner cuts and storage: cool the slab till mostly set then chill briefly but not until rock hard. Dip a sharp knife in hot water and wipe between cuts, and wrap each piece in parchment or wax paper. A sprinkle of flaky salt right before it sets makes them way better.

Homemade Soft Caramels Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can't wait to share my foolproof Homemade Caramels Recipe that uses just a few pantry staples and simple steps to turn out batch after batch ideal for gifting or party favors.

Servings

servings

Calories

331

kcal

Equipment: 1. Heavy-bottomed saucepan (3–4 qt)
2. Candy thermometer
3. Heatproof spatula
4. Small bowl of cold water
5. 8×8 or 9×9 baking pan lined with parchment and greased or sprayed
6. Pastry brush or damp towel to wash down sugar crystals
7. Whisk
8. Sharp knife and cutting board
9. Measuring cups and spoons

Ingredients

2 cups granulated suger
1 cup packed light brown sugar
1 cup light corn syrup
1 cup heavy cream
1/2 cup unsalted butter (1 stick)
1 teaspn vanilla extract
1/2 teaspoon fine sea salt

Directions

Line an 8 by 8 or 9 by 9 inch pan with parchment and butter the paper, or spray the pan. Set a candy thermometer, a heatproof spatula and a small bowl of cold water nearby, cause the sugar gets insanely hot.
In a heavy bottomed saucepan combine 2 cups granulated sugar, 1 cup packed light brown sugar, 1 cup light corn syrup, 1 cup heavy cream and 1/2 cup unsalted butter. Warm over medium heat, stirring constantly until the sugars dissolve and the mixture is smooth.
Once smooth stop stirring but keep the pot over medium. Clip in the candy thermometer and let the mixture come to a steady boil. Swirl the pan now and then to keep heat even, but dont stir or you'll make sugar crystals.
Cook the caramel to 245 to 250 degrees F (about 118 to 121 degrees C) for soft chewy caramels. If you dont have a thermometer drop a small spoonful into the cold water; it should form a soft, squishy ball.
As it nears temperature watch closely cause it can go from perfect to burnt fast. If you see any sugar crystals on the sides, wet a pastry brush and wash them down with a little water, or rub down the rim with a damp towel carefully.
Remove the pot from heat right at target temp and quickly stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt. If the butter wasnt fully melted earlier, whisk until smooth and glossy.
Pour the hot caramel into your prepared pan, smooth the top with a spatula, and let it cool at room temp until mostly set, about 1 to 2 hours. For cleaner cutting chill in the fridge for another 30 to 60 minutes, but dont let it get rock hard.
Use the parchment to lift the caramel slab out, and slice into squares with a sharp knife. For neater cuts dip the knife in hot water, wipe it dry, cut, then repeat. You can score before it fully sets if you like even pieces.
Wrap each piece in wax paper or parchment, or store layers separated with parchment in an airtight container at room temperature for up to 2 weeks. A sprinkle of flaky salt on top before it sets makes them dangerously good.
Little hacks: use a heavy pan for even heat, warm the cream a bit before adding to reduce splatter, and always respect hot sugar it will burn you badly. If your batch ends up too soft, recook to a few degrees higher, if too hard you can remelt with a splash of cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.