Homemade Soft Caramels Recipe – Easy, Buttery & Perfect for Gifting
There’s nothing quite like the rich, buttery flavor of homemade soft caramels. This easy recipe requires just six simple ingredients and delivers melt-in-your-mouth candies that are perfect for holiday gifts, parties, or sweet snacking. With a foolproof method and helpful tips, even beginners can make perfect caramels every time!
Prep Time:
10 minutes
Cook Time:
1 hour
Calories:
Approximately 38 kcal per piece
ingredients
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½ cup (1 stick) unsalted butter
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1 cup granulated sugar
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1 cup brown sugar (packed)
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1 cup light corn syrup
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12 oz (1 can) evaporated milk
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1 tsp kosher salt
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½ tsp vanilla extract
Directions
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Prepare the Pan
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Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
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Melt the Base Ingredients
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In a medium saucepan, combine butter, granulated sugar, brown sugar, corn syrup, and salt.
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Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 8 minutes).
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Slowly Add Evaporated Milk
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Gradually pour in the evaporated milk, a little at a time, while stirring continuously.
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Keep the mixture at a steady boil to prevent curdling (this should take 10-15 minutes).
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Check for Doneness
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Use a candy thermometer—the caramel is ready at 238°F (soft-ball stage).
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For a manual test, drop a bit into ice water; if it forms a pliable ball, it’s done.
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Remove from heat and stir in vanilla extract.
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Cool & Cut
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Pour the caramel into the prepared pan and refrigerate for 30+ minutes until firm.
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Lift out using parchment paper and cut into squares with a sharp knife.
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Wrap & Store
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For gift-giving, wrap each caramel in wax paper, twisting the ends to seal.
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Frequently Asked Questions
1. Can I use salted butter instead?
Yes, but reduce the added salt to avoid over-salting.
2. Why are my caramels too soft/hard?
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Too soft? The caramel didn’t reach 238°F—cook longer next time.
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Too hard? It was overheated; stick to the soft-ball stage.
3. Can I freeze homemade caramels?
Absolutely! Individually wrap them, then store in a freezer-safe container for up to 1 year.
4. Can I substitute corn syrup?
For best texture, stick with light corn syrup, but honey or golden syrup can work in a pinch8.
5. How long do these caramels last?
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Room temp: 6-9 months (in airtight containers)
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Fridge: Same duration, but best enjoyed at room temp for softness.
Tools You'll Need
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Medium heavy-bottom saucepan (prevents burning)
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Candy thermometer (or ice water test)
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8×8-inch baking pan
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Parchment paper & wax paper
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Sharp knife for cutting
Tips
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Stir constantly to avoid burning.
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Add evaporated milk slowly to prevent curdling.
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Use a candy thermometer for accuracy, but double-check with the ice water test.
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Wrap caramels individually to prevent sticking.
Allergy Information
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Contains: Dairy (butter, evaporated milk)
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Gluten-free option: Ensure all ingredients are certified GF.
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Vegan alternative: Substitute butter with coconut oil and evaporated milk with coconut cream (texture may vary).
Conclusion
There’s something truly special about homemade caramels—their rich, buttery sweetness and melt-in-your-mouth texture make them a beloved treat for any occasion. Whether you’re making them for holiday gifts, party favors, or just because, this recipe is simple, reliable, and utterly delicious.
So go ahead, give it a try! We’d love to hear how your caramels turn out—share your results in the comments or tag us on social media. Happy candy-making!
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