The Softest Homemade Caramels You'll Ever Taste (No-Fail Recipe)

There is something undeniably magical about making candy at home. The way simple ingredients like sugar, butter, and cream transform into golden, chewy perfection is pure alchemy.

Hi, I’m Emily, and if there’s one thing I love more than a perfectly organized pantry, it’s a jar full of homemade caramels sitting on the counter.

Many people are intimidated by candy making—scared of thermometers or burning the sugar—but I promise you, this recipe is virtually foolproof. These caramels are soft, buttery, and don’t stick to your teeth. They are the perfect holiday gift (if you don’t eat them all yourself first!).

Why You’ll Love This Recipe

• Texture: Not too hard, not too soft—just the perfect chew.
• Simple Ingredients: No high fructose corn syrup or preservatives.
• Gift-Worthy: They look adorable wrapped in wax paper twists.

Ingredients You Need

• 1 cup / 225g unsalted butter: Cut into cubes.
• 2 ¼ cups / 450g brown sugar: Packed. Light or dark both work, but dark gives a deeper flavor.
• 1 cup / 240ml light corn syrup: This prevents crystallization (crucial for smooth texture).
• 1 can (14 oz) sweetened condensed milk: For that rich, creamy body.
• 1 tsp vanilla extract: Pure vanilla is best.
• ½ tsp sea salt: To balance the sweetness. (Optional: flaky sea salt for sprinkling on top).

Tools for Success

• Candy Thermometer: Essential for accuracy. We are aiming for “Firm Ball” stage (245°F / 118°C).
• Heavy-Bottomed Pot: To prevent scorching.
• 9x13 inch Pan: Lined with parchment paper and buttered.

Step-by-Step Instructions

Step 1: Prep Your Pan

Line your 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Butter the parchment generously. Do not skip this, or your caramel will be stuck forever!

Step 2: Combine Ingredients

In your heavy pot over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir constantly until the butter melts and everything blends together.

Step 3: Add Condensed Milk

Once the mixture boils, carefully stir in the sweetened condensed milk. Keep stirring!

Step 4: The Cook (Patience Required)

Reduce heat to medium-low. Clip on your candy thermometer. Cook, stirring constantly with a silicone spatula or wooden spoon. You want to make sure the bottom doesn’t burn.

Watch the temperature rise. It will stall around 220°F (104°C)—this is normal, it’s just the water evaporating. Keep going until it hits 245°F (118°C).

• Emily’s Tip: If you like softer caramels, stop at 240°F. For firmer ones, go to 248°F. 245°F is my “Goldilocks” zone.

Step 5: Finish and Pour

Remove from heat immediately. Stir in the vanilla extract. Be careful, it will bubble up violently!

Pour the golden lava into your prepared pan. Do not scrape the bottom of the pot (those bits might be scorched or sugary, leave them behind).

Step 6: Cool and Cut

Let the caramel sit at room temperature for at least 4 hours, or overnight. Do not refrigerate, as moisture can make them sticky.

Once set, lift the block out using the parchment paper. Use a sharp, buttered knife to cut into squares. Wrap individually in wax paper.

Storing Your Caramels

Store in an airtight container at room temperature for up to 2 weeks. But let’s be honest, they won’t last that long!

Enjoy the sweetness!