The BEST Soft Homemade Caramels are rich, buttery, and melt-in-your-mouth smooth. Made with simple pantry ingredients like sugar, butter, corn syrup, and evaporated milk, these homemade caramels turn out perfectly soft every time when cooked to the right temperature. If you've ever wanted to make candy at home but felt intimidated, this recipe will change that.
These Soft Homemade Caramels are my go-to Christmas gift every year. One batch makes around 80 pieces, which means plenty to share with neighbors, teachers, and friends. They taste like they came straight from a specialty candy shop-but you made them in your own kitchen.
The first time I made these Soft Homemade Caramels, I couldn't believe how simple the ingredient list was. No heavy cream. No complicated steps. Just patience, stirring, and a candy thermometer. Once I wrapped them in wax paper and delivered them in little tins, the compliments started pouring in. Now it simply isn't Christmas without them.
Ingredients
Equipment
Method
- Line a 13×9-inch baking dish with parchment paper.
- Combine sugar, butter, corn syrup, and salt in a large heavy pot. Bring to a boil over medium heat.
- Slowly drizzle in evaporated milk while stirring constantly, taking about 10-12 minutes per can.
- Continue cooking and stirring until mixture reaches 238°F at sea level.
- Pour immediately into prepared pan and allow to cool completely at room temperature.
- Chill briefly, then cut into squares and wrap in wax paper.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You'll Love These Soft Homemade Caramels
Buttery and Perfectly Soft
The key to Soft Homemade Caramels is cooking them to exactly 238°F at sea level. That temperature creates a texture that is firm enough to hold its shape but soft enough to bite through easily.
The evaporated milk gives these caramels a smooth, creamy consistency without needing heavy cream. As a result, the texture stays silky instead of grainy.
Perfect for Gifting
Soft Homemade Caramels wrap beautifully in wax paper squares and stack nicely in tins or gift boxes. Because this recipe yields about 80 caramels, it stretches far for holiday sharing.
You can also customize them by sprinkling sea salt on top, pouring over nuts, or dipping them in chocolate.
Ingredients for The BEST Soft Homemade Caramels
Pantry Staples You Probably Have
- 4 cups granulated sugar
- 1 cup unsalted butter
- 2 cups white corn syrup
- 1 teaspoon kosher salt
- Two 12-ounce cans evaporated milk
Optional: 1 teaspoon vanilla extract
Granulated sugar forms the base. Butter adds richness. Corn syrup prevents crystallization and keeps the caramels smooth. Evaporated milk builds the creamy structure.
Avoid sweetened condensed milk, as it changes the texture and sweetness level.
How to Make Soft Homemade Caramels
Step 1: Prepare the Pan
Line a 13×9-inch baking dish with parchment paper. Make sure it's ready before cooking, because once your caramel reaches temperature, you must pour it immediately.
Step 2: Melt the Base
In a large, heavy-bottomed pot, combine sugar, butter, corn syrup, and salt over medium heat.
Bring the mixture to a boil while stirring gently. Use a large pot because the mixture will bubble up significantly.
Step 3: Slowly Add Evaporated Milk
Once boiling, slowly drizzle in the evaporated milk, a little at a time. Take about 10-12 minutes per can. Stir constantly while adding.
This slow addition ensures the milk incorporates evenly and prevents curdling or scorching.
Step 4: Cook to Temperature
After adding all the evaporated milk, continue stirring constantly until the mixture reaches 238°F.
Do not exceed 238°F at sea level. If you overcook, your Soft Homemade Caramels will become too firm.
At high altitude:
- Utah: cook to 234°F
- Colorado: cook to 232°F
You can also use the soft-ball test by dropping a small spoonful into cold water. It should form a soft, pliable ball.
Step 5: Pour and Cool
Immediately pour the caramel into the prepared pan.
Allow it to cool completely at room temperature. I prefer letting it sit overnight.
How to Cut Soft Homemade Caramels Cleanly
Cutting can be tricky because caramel sticks to knives. The secret is chilling the slab briefly.
After the caramel sets at room temperature, place it in the refrigerator for 15 minutes. Then use a sharp knife to cut into squares or rectangles.
For easier slicing, wipe the blade clean between cuts.
Flavor Variations
Salted Caramels
Sprinkle flaky sea salt on top about 5 minutes after pouring into the pan. The salt will adhere as the caramel sets.
Nut Caramels
Pour caramel over chopped toasted nuts in the pan before it sets.
Chocolate-Dipped Caramels
Once cut, dip each piece halfway in melted chocolate and let set before wrapping.
Tips for Success
Use a Candy Thermometer
Temperature accuracy is everything when making Soft Homemade Caramels. Even a few degrees can affect texture.
Stir Thoroughly
Caramel requires consistent stirring to prevent scorching. Focus on scraping the bottom and sides of the pot.
Be Patient
Reaching 238°F can take time. As the mixture thickens, the boiling point gradually increases. Keep stirring and trust the process.
Avoid Refrigerating to Set
Let caramels set at room temperature first. Refrigeration too early can affect texture.
Frequently Asked Questions
Can I halve this recipe?
Yes. Halving works well. Keep the same temperature targets.
Can I use dark corn syrup?
Yes, but it will slightly deepen the flavor and color.
Why are my caramels too soft?
They likely did not reach the correct temperature.
Why are they too hard?
They were cooked past 238°F.
How long do they last?
Wrapped and stored in an airtight container at room temperature, they last 2-3 weeks.
Conclusion
The BEST Soft Homemade Caramels truly live up to their name. With simple ingredients, careful temperature control, and a little patience, you'll create buttery, melt-in-your-mouth candies that rival any candy store.
Whether you keep them classic, sprinkle them with sea salt, or dip them in chocolate, these Soft Homemade Caramels will quickly become your holiday tradition.
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