Homemade Caramel Candy

This Homemade Caramel Candy is buttery, rich, and melt-in-your-mouth delicious. I like how it has the perfect balance of sweetness and creaminess, making it a classic treat that feels both nostalgic and indulgent. Wrapped in parchment or wax paper, these caramels make wonderful gifts or just a sweet snack to enjoy anytime.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something truly special. I don’t need complicated steps just a bit of patience while the caramel cooks to perfection. I also like how customizable it is: I can keep the caramels plain, sprinkle them with sea salt, or dip them in chocolate for an extra treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups (300 g) granulated sugar
½ cup (100 g) light brown sugar firmly packed
1 ½ cups (354 ml) evaporated milk (this is the equivalent of one 12 fl oz can)
1 ½ cups (354 ml) heavy cream
¾ cup (255 g) light corn syrup
½ cup (113 g) unsalted butter
1 teaspoon salt
1 teaspoon vanilla extract

Directions

1. I prepare a 9×13-inch baking dish by lining it with parchment paper and lightly greasing it.
2. In a large, heavy-bottomed saucepan, I combine the granulated sugar, brown sugar, evaporated milk, heavy cream, corn syrup, butter, and salt.
3. I cook the mixture over medium heat, stirring constantly, until it reaches 245–250°F on a candy thermometer (firm-ball stage).
4. Once it reaches temperature, I remove the pan from the heat and stir in the vanilla extract.
5. I pour the caramel into the prepared baking dish, spreading it evenly.
6. I let it cool completely at room temperature before cutting into squares and wrapping in parchment or wax paper.

Servings and Timing

This recipe makes about 60 caramels, depending on how I cut them. It usually takes me 15 minutes to prepare, 40–50 minutes to cook, and a few hours for cooling before cutting.

Variations

I sometimes sprinkle flaky sea salt on top of the caramel before it sets for salted caramels. For a fun twist, I like dipping cooled caramel squares in melted chocolate. If I want a deeper flavor, I cook the sugar a little longer for a richer, almost toffee-like taste.

Storage/Reheating

I wrap each caramel in parchment or wax paper and store them in an airtight container at room temperature for up to 2 weeks. For longer storage, I refrigerate them for up to 1 month. I don’t reheat them since they’re meant to be eaten at room temperature, but I let refrigerated caramels sit out before enjoying.

FAQs

Can I use sweetened condensed milk instead of evaporated milk?

No, condensed milk is too sweet and thick, so I stick with evaporated milk.

Do I need a candy thermometer?

Yes, I recommend it because precise temperature is key to the right texture.

Can I make soft or hard caramels with this recipe?

Yes, I cook to the lower end (245°F) for softer caramels and the higher end (250°F) for firmer ones.

Why is my caramel grainy?

It may be from stirring after the sugar started to crystallize. I make sure to stir constantly and evenly.

Can I use dark brown sugar instead of light brown sugar?

Yes, it gives the caramel a deeper, molasses flavor.

How do I cut the caramels cleanly?

I use a sharp knife lightly greased with butter or sprayed with nonstick spray.

Can I add nuts?

Yes, I sometimes stir in chopped pecans or walnuts just before pouring the caramel into the dish.

Can I freeze homemade caramels?

Yes, I wrap them individually and store them in the freezer for up to 3 months.

How do I make salted caramels?

I sprinkle flaky sea salt on top right after pouring the caramel into the dish.

Can I double the recipe?

Yes, but I use a large, heavy pot to prevent boiling over.

Conclusion

This Homemade Caramel Candy is smooth, buttery, and full of rich flavor that makes every bite irresistible. I love how easy it is to prepare and how customizable it can be, whether I make them plain, salted, or chocolate-dipped. These caramels always feel like a special treat, perfect for gifting or keeping all to myself.

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