There’s something magical about pulling a tray of soft homemade caramels out of the pan—that perfect golden sheen, the way they bend just slightly when you bite into them. I still remember the first time I made these as a kid, standing on a stool next to my mom, watching the sugar transform into liquid gold. Now I make them every holiday season, tucking little wax-paper-wrapped bundles into gift boxes that always disappear first from cookie trays.
These soft homemade caramels have ruined me for store-bought versions forever. That melt-in-your-mouth texture? The way the vanilla and butter flavors bloom as they linger on your tongue? Absolutely worth the 30 minutes of stovetop magic. Plus, they’re surprisingly simple—just a handful of basic ingredients and a little patience while the sugar works its transformation. Whether you’re making them for yourself (no judgment!) or as heartfelt gifts, this recipe never fails to feel like a special occasion.
Why You’ll Love These Soft Homemade Caramels
Trust me, once you taste these caramels, you’ll never go back to the store-bought stuff. Here’s why they’re absolutely irresistible:
- Foolproof magic: No fancy techniques—just simple stovetop alchemy that turns basic ingredients into something extraordinary.
- That perfect chew: Not too sticky, not too firm—just that dreamy “give” when you bite into one.
- Rich, buttery flavor: The combo of real cream and butter creates depth that mass-produced candies can’t match.
- Instant gift-winner: Wrap them in wax paper with twine, and suddenly you’re everyone’s favorite person.
- Customizable: Add a pinch of sea salt, swap vanilla for bourbon—make them uniquely yours!
Seriously, these disappear faster than I can make them. Consider yourself warned!
Ingredients for Soft Homemade Caramels
Gather these simple ingredients – quality matters here! Trust me, splurging on good butter and vanilla makes all the difference:
- 1 cup granulated sugar – plain white sugar works perfectly
- 1/2 cup light corn syrup – helps prevent crystallization
- 1/4 cup water – just tap water is fine
- 1/2 cup heavy cream – room temperature (take it out 30 minutes before)
- 1/4 cup unsalted butter – softened (I use European-style for extra richness)
- 1 tsp vanilla extract – the real stuff, please!
- 1/4 tsp salt – balances the sweetness beautifully
That’s it! Seven simple ingredients transform into magic. Now let’s get cooking!
Equipment You’ll Need
You don’t need anything fancy for these soft homemade caramels—just a few trusty kitchen staples:
- Heavy-bottomed saucepan (3-quart works great)
- Candy thermometer – non-negotiable for perfection!
- 8-inch square baking pan
- Parchment paper – for easy removal
- Wooden spoon or heatproof spatula
That’s it! Now let’s make some magic happen.
How to Make Soft Homemade Caramels
Okay, here’s where the magic happens! Don’t let the candy-making intimidate you—I’ll walk you through each step. Just follow along, and you’ll be rewarded with the most luscious, buttery caramels you’ve ever tasted.
Step 1: Prep the Pan
First, grab your 8-inch square pan and line it with parchment paper, leaving some overhang on two sides. This little trick makes lifting out the caramel slab SO much easier later. Trust me, you’ll thank yourself!
Step 2: Cook the Sugar Mixture
In your heavy saucepan, combine the sugar, corn syrup, and water over medium heat. Stir gently just until the sugar dissolves—then stop! No more stirring now. Let it bubble away until it turns a gorgeous golden amber color, about 5-7 minutes. Resist the urge to poke at it—the sugar knows what it’s doing!
Step 3: Add Cream and Butter
Here’s the exciting part! Slowly drizzle in your warm cream-butter mixture while stirring constantly. Careful—it’ll bubble up dramatically! Keep stirring gently until everything comes together into one smooth, velvety pool of caramel goodness. If it separates slightly at first, don’t panic—just keep stirring.
Step 4: Test the Temperature
Now we play the waiting game. Clip on your candy thermometer and let the mixture cook until it hits 245°F (soft ball stage). Want firmer caramels? Go to 250°F. But for that perfect soft-chewy texture? 245°F is the sweet spot—literally!
Step 5: Cool and Cut
Remove from heat, stir in vanilla and salt, then pour into your prepared pan. Let it cool completely—about 2 hours—before lifting out the slab and cutting into squares. Pro tip: Oil your knife lightly for cleaner cuts!
Tips for Perfect Soft Homemade Caramels
After making countless batches (and yes, a few disasters!), here are my foolproof tips for caramel success:
- Thermometer check: Test yours in boiling water—it should read 212°F. Off by a few degrees? Adjust your target temp accordingly! Learn more about thermometer calibration.
- Stir with restraint: Too much stirring introduces crystals. Just gentle motions once the sugar dissolves.
- Splurge on vanilla: The good stuff makes all the difference—you’ll taste it in every bite.
- Room temp ingredients: Cold cream can shock the sugar mixture. Take everything out ahead of time.
Follow these, and you’ll get perfect caramels every single time. Promise!
Storing and Serving Suggestions
These soft homemade caramels keep beautifully! Just tuck them in an airtight container at room temperature—they’ll stay dreamy for up to two weeks (if they last that long!). For gift-giving, I love wrapping them in wax paper twists with twine—instant old-fashioned charm. They’re perfect with coffee, tucked into lunchboxes, or (my favorite) straight from the jar when no one’s looking!
Soft Homemade Caramels FAQs
Over the years, I’ve gotten all sorts of questions about these caramels—here are the ones that come up most often!
Can I use salted butter instead?
Absolutely! Just reduce the added salt to a pinch. I actually love the subtle salty-sweet contrast it creates.
Why did my caramels crystallize?
This usually happens if sugar crystals form on the pan’s sides. Use a wet pastry brush to dissolve any stray crystals while cooking. See tips for preventing crystallization.
Can I make these without corn syrup?
You can try honey or golden syrup, but corn syrup really helps prevent crystallization—it’s worth keeping in the recipe!
How do I know if my thermometer is accurate?
Test it in boiling water—it should read 212°F. If it’s off, adjust your target temperature accordingly.
Can I double the batch?
I wouldn’t—the sugar won’t cook evenly. Make two separate batches instead for best results!
Nutritional Information
Nutrition varies based on ingredients – these are estimates per caramel (makes 36 pieces):
- Calories: 60
- Fat: 3g (2g saturated)
- Sugar: 8g
- Sodium: 15mg
Not exactly health food, but oh-so-worth every delicious bite! Remember, homemade means you control the ingredients – unlike store-bought versions packed with preservatives.
Share Your Experience
I’d love to hear how your soft homemade caramels turned out! Tag me with your caramel creations or leave a comment below—nothing makes me happier than seeing your candy-making success stories!
Print
7 Secrets to Perfect Soft Homemade Caramels Every Time
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 36 caramels 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Make soft homemade caramels with this simple recipe. Perfect for gifts or a sweet treat.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line an 8-inch square pan with parchment paper.
- Combine sugar, corn syrup, and water in a saucepan over medium heat.
- Stir until sugar dissolves, then let it boil without stirring until golden.
- In another saucepan, heat cream and butter until warm.
- Slowly pour the cream mixture into the sugar mixture while stirring.
- Cook until the caramel reaches 245°F on a candy thermometer.
- Remove from heat, stir in vanilla and salt.
- Pour into the prepared pan and let cool completely.
- Cut into squares and wrap in wax paper.
Notes
- Use a candy thermometer for accurate results.
- Store in an airtight container for up to two weeks.
- For firmer caramels, cook to 250°F.
Nutrition
- Serving Size: 1 caramel
- Calories: 60
- Sugar: 8g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
