Easy Homemade Caramels Recipe - House of Nash Eats (2024)

These Easy Homemade Cream Caramels are soft and chewy and buttery and oh so much fun to make! One batch makes a lot and they are an absolutely wonderful treat to share with friends and neighbors at Christmas or anytime!

If you love making homemade caramels and candy at Christmas, be sure not to miss any of my candy recipes! Other popular choices this time of year areGrandma Nash's Best Butter Almond English Toffee,Easy Homemade Peppermint Bark, and my personal favorite,Old-Fashioned Divinity Candy.

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Table of Contents
  1. These Homemade Caramels are the perfect gift!
  2. Why you'll love this Caramel Candy Recipe
  3. How to make Caramels
  4. Tips for how to make Soft Caramel
  5. Caramel Candy Recipe variations
  6. How to store Homemade Caramels
  7. More Caramel Recipes
  8. Homemade Caramel Cream Candy Recipe

These Homemade Caramels are the perfect gift!

If you have ever wondered how to make caramel, wonder no more! I think it's one of the easiest homemade candy recipes to make and the results are pretty much out of this world delicious.

When we make these during Christmas, they get individually wrapped up and gifted to friends, neighbors, teachers, and co-workers, along with some of our other favorite candy or cookies.

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Easy Homemade Caramels Recipe - House of Nash Eats (3)

I've suggested changing up our approach to neighbor gift-giving and trying something savory or maybe doing loaves of bread withWhipped Cinnamon Honey Butter, but Paul won't have it.

Not that anyone is complaining when they get a plate of homemade candy with plenty of soft, chewy cream caramels on it!

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These are not super firm caramels, but rather supremely soft, melt-in-your-mouth caramels that are not too far from the texture of taffy, albeit with a rich caramel flavor.

If you prefer a firmer caramel, just cook it a little bit longer before taking it off the heat and pouring it into the pan.

Why you'll love this Caramel Candy Recipe

This caramel candy recipe offers pure, sweet indulgence in just a few simple steps. The rich, buttery caramel flavor, coupled with a soft, chewy texture, is irresistible.

  • Crafting your own caramels allows you to customize the level of sweetness and experiment with unique additions like sea salt, nuts, or chocolate.
  • It makes a great homemade gift idea for loved ones.
  • Soft, chewy texture
  • Quick and easy to make
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Caramel Cream Candy Ingredients & Substitutions

The ingredients in this caramel recipe are super simple. Cream caramels are just made with:

  • Sugar
  • Butter
  • Corn syrup
  • Salt
  • Vanilla
  • Heavy cream

I don't recommend substitutions other than you could replace the heavy cream with evaporated milk and you can choose between light or dark corn syrup. Darker corn syrup will help color the caramels a bit darker but otherwise I don't notice a flavor difference.

How to make Caramels

Just combine all of the ingredients except for 1 cup of reserved cream and the vanilla in a large heavy-bottomed pot. You are going to stir over medium heat while the butter slowly melts and the sugar, cream, corn syrup, and butter combine.

Once the butter is melted and the mixture starts boiling, heat up the remaining cup of cream in the microwave and slowly pour the hot cream into the caramel, stirring the whole time. This helps to not shock the caramel with a major temperature change and makes caramel making much easier.

Then it's just a matter of clipping on your candy thermometer (affiliate link) and letting the caramel cook over medium heat until it reaches 245 degrees F. Once that happens, pour the caramel into a square 9x9-inch pan lined with parchment paper and let it set up overnight!

Don't worry about scraping every last bit of caramel out off the pan. The stuff on the bottom can be thicker than what pours out and will leave unsightly ribbons in your finished caramel.

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Tips for how to make Soft Caramel

  • Don't rush things! The real trick for how to make caramel is to take it slowly. The wonderful caramel flavor develops as the sugar toasts and caramelizes over a low heat.
  • Use a large enough pan. There is nothing worse than burnt sugar on your stovetop. Avoid this by using a large enough pan (at least 4-quarts or bigger), as the caramel will bubble and expand as it heats up. I will often use my larger dutch oven just to be on the safe side.
  • Don't get distracted. You will want to stir frequently throughout the process, and it can take a while for the caramel to come up to temperature, so make sure you have time to dedicate to standing by the stove!
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Easy Homemade Caramels Recipe - House of Nash Eats (8)

Candy Thermometer vs. Cold Water Test

I highly recommend investing in an inexpensive candy thermometer (affiliate link) when making caramel because it makes it practically foolproof. As long as you watch your temperature and pull the caramel off when it reaches 243-245 degrees F, you will end up with lovely squares of soft, buttery caramels for sharing. It can even go up to 250 degrees F if you prefer your caramel slightly firmer.

However, if you live at a higher altitude, you may need to make some adjustments. The rule of thumb is to reduce the temperature you are trying to reach by 2 degrees F for each 1,000 feet of altitude you gain. This is because liquids boil at lower temperatures when you are at higher elevations thanks to a difference in air pressure.

So if you are in, say Utah, which is roughly 4,000 feet above sea level, you may only need to cook your caramel to 237-239 degrees F instead of the higher temperature that I look for in California.

Or alternatively, you can use the cold water test to determine if your caramel has reached "soft ball stage".

Just set a cup or bowl of ice water next to your caramel and spoon a spoonful into the water. You should be able to mold the caramel into a ball that is pliable and soft but firm enough to hold it's shape.

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How to Cut Homemade Caramels

Be sure to let the caramels cool COMPLETELY before cutting into bite-size squares. You can even stick the caramel in the fridge while it is setting up, since it's much easier to cut cold caramel and have it keeps it's shape.

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I have also found that you can lift the parchment paper sling completely out of the pan and transfer it to a cutting board, which makes cutting the caramels into squares so much easier for those of us who are challenged with cutting straight lines in baking dishes.

Frankly, I still struggle cutting straight lines even on cutting boards! I get my best results when I cut with a long, sharp knife, or use my bench scraper as a cutting tool.

I start right in the middle, cutting the caramel in half, then I cut the halves in half and so on. It's much easier for me than attempting straight lines all the way across a big piece of freshly made caramel.

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Also, while I cut these as larger two-bite squares, you could make longer, narrower pieces of caramel (think Tootsie Roll shape) for a different shape, or get even more pieces that are perfectly poppable one-bite caramels.

Caramel Candy Recipe variations

These homemade cream caramels are absolutely divine all on their own. But it's also a great recipe for using to make some other easy candies that are delicious in their own right.

Salted Caramels

If you want to make salted caramels, all you need to do is sprinkle a little flaky salt over the caramels after they are set. I love Maldon Sea Salt Flakes (affiliate link) or Fleur de Sel.

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Caramel with Pecans

If you want to have a more toothsome, nutty caramel candy, add some chopped pecans to your pan and pour the caramel right on top of them.

Chocolate Dipped Caramels

Once your caramels are cut into squares, you can dunk them in melted dark or milk chocolate then transfer to a baking sheet lined with parchment paper to let the chocolate set up. You could even sprinkle flaky salt on top of the chocolate for salted chocolate dipped caramels!

I'm particularly partial to dark chocolate & caramel together. The Ghiradelli dark chocolate melting wafers are excellent for candy making and so easy to use!

How to store Homemade Caramels

You can also freeze your caramels, so they are great for making early in the holiday season, wrapping, and storing so you have some on hand when you need them.

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More Caramel Recipes

  • Homemade Salted Caramel Sauce
  • Chocolate Salted Caramel Whoopie Pies
  • Salted Caramel Frosting
  • Twix Caramel Popcorn Halloween Poppers
  • Buttermilk Caramel Syrup
  • Salted Caramel Pumpkin Panna Cotta
  • Caramel Oreo Fudge Ripple Ice Cream
  • Salted Caramel Apple Pie
  • Caramel Pecan Brownies
  • Salted Caramel Cheesecake

Brownies and bars

Carmelita Bars

Candy

Homemade Turtles Candy

Cake

Southern Caramel Cake

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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PrintPinRate

Homemade Caramel Cream Candy

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Additional Time 8 hours hrs

Total Time 8 hours hrs 55 minutes mins

Course Sweets & Treats

Cuisine American

Servings 80 Caramels

These Easy Homemade Cream Caramels are soft and chewy and buttery and oh so much fun to make! Make sure you have a good hour to make these as they really can't be rushed and need some attention and frequent stirring to prevent burning while the caramel flavor slowly develops.

Ingredients

  • 2 cups granulated sugar
  • 1 cup corn syrup, light or dark
  • ¾ cup salted butter, cut into chunks
  • ¼ teaspoon salt
  • 2 cups heavy cream, divided
  • 2 teaspoons pure vanilla extract

Instructions

  • Line a 9x9-inch pan with a parchment paper sling. It helps to spray the pan with a little cooking spray first to help the parchment paper stick in place.

  • In a large, heavy bottomed pot that is at least 4-quart capacity, combine the sugar, corn syrup, butter, salt, and 1 cup of the cream. Slowly heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula, until the butter is melted and the mixture comes to a boil.

  • Heat the remaining cream in a bowl in the microwave for 1-2 minutes until hot. Slowly pour the cream into the caramel mixture, stirring constantly until combined.

  • Continue to cook over medium heat, stirring frequently, until the caramel reaches 240-245°F on a candy thermometer (affiliate link). This can take quite a while! You can also test the caramel by dropping a spoonful in a bowl of cold water and shaping it into a ball. If it is pliable and soft but holds it's shape, then it is ready.

  • Remove the caramel from the heat and stir in the vanilla. Carefully pour the caramel into the prepared pan (it's very hot so don't get any on your fingers!). Do not scrape the bottom of the pan.

  • Let the caramel cool completely for at least 8 hours or overnight before cutting into small squares.

  • When the caramel is set, lift the parchment paper sling out of the pan and use a sharp knife or pastry cutter to cut out the caramels. Wrap individual caramels in 5-inch square pieces of wax paper, twisting the ends to secure.

Notes

  • Wrapped caramels will keep at room temperature for up to two weeks. Or you can freeze them for up to 1 month and thaw on the counter before enjoying.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 5mg | Sugar: 8g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Easy Homemade Caramels Recipe - House of Nash Eats (22)

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Easy Homemade Caramels Recipe - House of Nash Eats (2024)

FAQs

What is the easiest way to cut homemade caramels? ›

The best way to cut the caramels is when they are cold from the fridge. Use a super sharp knife, and mark out your cuts before you make them. I find it easiest to cut the whole pan into strips first with vertical cuts, then make the four horizontal cuts.

Why didn't my homemade caramels harden? ›

If caramels are too soft, that means the temperature didn't get high enough.

How long will homemade caramel keep? ›

Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature. Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year. However, the texture may change slightly upon thawing.

What is the best thing to wrap homemade caramels in? ›

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

What not to do when making caramel? ›

Don't Be Intimidated by Homemade Caramel Sauce, Just Avoid These Common Mistakes
  1. Using the Wrong Pot. You can't make a caramel sauce with a thin or flimsy pot. ...
  2. Dumping in All of the Sugar at Once. Adding all of your sugar in one go means that it won't liquefy uniformly. ...
  3. Not Setting up Your Mise en Place.
Nov 11, 2015

Which method is quickest in caramel making? ›

Dry caramel is quicker to make than wet caramel, but it's also trickier: Without additional liquid, the sugar can caramelize very quickly, burning before you realize it.

How do I get my caramel to harden? ›

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again.

What happens if you stir caramel too much? ›

Stirring the sugar

If the melting sugar splashes up onto the sides of the pan, it quickly loses its moisture content and forms back into crystals. That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch.

Can I freeze homemade caramels? ›

To really keep your caramels cool, dry and away from light, they can be stored in the freezer. Be sure the caramel candies are wrapped, and keep them stored in a plastic storage container or a plastic freezer bag. Write a date on the storage bag or container, and keep your caramels in the freezer for up to one year.

Can you leave homemade caramel at room temp? ›

Homemade Caramel Sauce can be kept at room temperature for 3 days or for a longer shelf life, in the refrigerator for up to three weeks or frozen for up to three months (see below).

Do homemade caramels need to be refrigerated? ›

Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.

Why do you put vinegar in caramel? ›

This wee amount of acid prevents any crystallization—from subtle graininess to total disasters. In other words, it leads you toward the smoothest, shiniest, silkiest caramel sauce.

Why do my homemade caramels stick to the wax paper? ›

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

Can you use parchment paper when making caramels? ›

Butter the bottoms and sides (get into the corners, too!) of a 9X9-inch square baking pan. (Alternately, you can line with parchment and butter the parchment – this may make it easier to pull the slab of caramels out of the pan after they have cooled in order to cut and wrap them.)

How to easily cut caramel? ›

To slice neatly, remove from the fridge 5 minutes before cutting. Run knife under warm (not hot) water, wipe dry then cut quickly. For very neat slices, clean knife between each cut - I did this for the photos. Don't make the knife too hot otherwise the chocolate melts when you cut it and smears into the caramel.

How to chop caramel? ›

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.

What is a caramel cutter? ›

It can be used for caramels, nougats, and peanut chews, as well as brownies, sheet cakes or petit fours. Ganged rotating blades smoothly cut through product which is fed on a board, which rides on a conveyor belt.

What is the best utensil for making caramel? ›

Silicone spatula.

The caramel needs to be stirred often, so you need a heat-proof utensil to make this recipe. I suggest a high-heat silicone spatula.

References

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