If you’ve ever wished you could capture that perfect, buttery chew and rich sweetness of candy shop caramels right in your own kitchen, then you are going to fall head over heels for this Soft Homemade Caramels Recipe. It’s like having a treasured secret passed down from one candy lover to another—these caramels are luxuriously soft, melt-in-your-mouth delightful, and infused with just the right touch of salt to balance their deep caramel flavor. Whether you’re a seasoned caramel fan or a curious newcomer, this recipe will become your go-to for homemade confections that feel truly special.
Ingredients You’ll Need
These ingredients might look simple, but they’re the heart and soul of your Soft Homemade Caramels Recipe. Each one plays a crucial role: from the rich, creamy butter that gives caramel its indulgent texture, to the dark brown sugar that boosts depth and complexity. Trust me, using quality ingredients here makes a gigantic flavor difference.
- Water (1/4 cup): Just enough to dissolve the sugar and start the caramelization process smoothly.
- Dark brown sugar, packed (2 cups): Brings a deep, molasses-like richness that light sugars just can’t match.
- Light corn syrup (1 cup): Keeps the caramels perfectly smooth and prevents them from crystallizing.
- Butter (1/2 cup or 1 stick): Adds creamy lusciousness and helps create that soft, chewy bite.
- Heavy cream (1 cup) or evaporated milk: Infuses richness and smoothness; the choice alters the final texture slightly.
- Kosher or sea salt (1 1/2 teaspoons): Just the perfect pinch to balance sweetness and enhance flavor.
- Vanilla extract or vanilla bean paste (1 tablespoon): Deepens the flavor with warm, aromatic notes.
- Large flake sea salt (optional, for topping): A sprinkle of sea salt at the end adds a delightful contrast and beautiful finish.
How to Make Soft Homemade Caramels Recipe
Step 1: Prepare your pan and ingredients
Line an 8×8 or 9×9 inch square pan with parchment paper, folding the corners neatly so it fits snugly. Having everything pre-measured and ready to go is essential here because caramel can suddenly go from slow and steady to a race against time. Make sure your tablespoon of vanilla, butter stick, corn syrup, cream, and salt are all within easy reach.
Step 2: Start caramelizing the sugar
Begin by adding water to a heavy stainless steel saucepan and swirling it to coat the sides. Then gently place your packed dark brown sugar in the center, avoiding the edges. Heat over medium and whisk gently to combine. This slow dance of dissolving and caramelizing the sugar is where the magic begins, developing that impossibly rich caramel flavor you crave.
Step 3: Watch for color and temperature
Keep whisking gently and watch as the mixture bubbles, foams, and darkens—pay close attention, because this is your signal to pull the pot off the heat just as the sugar begins smoking lightly, between 260 and 265 degrees Fahrenheit. This perfect caramelization stage is the secret to the chewy, soft texture of your final caramels.
Step 4: Halt cooking with corn syrup and add butter
As soon as you remove the hot pot from the burner, whisk in the light corn syrup immediately to stop the caramel from cooking further. Then add the butter, whisking until mostly melted. Returning the pot to medium heat will help dissolve every last bit, ensuring no graininess in your finished caramel.
Step 5: Gently incorporate the cream
This step requires patience but is so worth it: slowly pour in the cream, a little at a time, stirring constantly to keep your caramel smooth and gorgeous. Rapid addition can cause separation, so go slow and steady — this is what keeps your Soft Homemade Caramels Recipe silky and luscious.
Step 6: Cook to final temperature
Continue stirring over medium heat until the caramel reaches just 240 degrees Fahrenheit. This precise temperature gives you wonderfully soft caramels that won’t be too hard or too sticky. Remove from heat, stir in salt and vanilla extract, giving everything one final loving mix.
Step 7: Pour, cool, and cut
Pour the luscious mixture into your prepared pan, adding a sprinkle of flaky sea salt on top if you like. Let the caramel cool completely for 2-4 hours, then chill briefly in the fridge or freezer to make slicing easier. Cut into squares and wrap individually if desired — these caramels are delightfully soft, so handle them gently for that perfect bite every time.
How to Serve Soft Homemade Caramels Recipe
Garnishes
A light sprinkle of large flake sea salt on top not only adds a stunning contrast but also intensifies the caramel’s rich flavor, creating a perfect sweet-salty balance that will keep you coming back for more.
Side Dishes
Pair your caramels with a cozy cup of coffee or strong black tea for a perfect afternoon treat. They also make a wonderful addition to ice cream sundaes, adding chewy texture and deep caramel notes that elevate any dessert experience.
Creative Ways to Present
Wrap your cut caramels in small squares of parchment paper twisted at the ends for a classic candy shop look. You can also dip some edges in dark chocolate or roll them in crushed nuts, sea salt, or cocoa powder for beautiful gifts and impressive homemade treats that wow all your friends.
Make Ahead and Storage
Storing Leftovers
Store your Soft Homemade Caramels Recipe wrapped individually in an airtight container at room temperature for up to a week. This keeps them soft and chewy without losing that perfect flavor and texture. If you prefer chilled caramels, refrigerate them, but allow them to warm slightly before enjoying.
Freezing
If you want to keep your caramels longer, freeze them wrapped tightly in parchment inside a zip-lock bag. They’ll keep for at least six months this way. When you’re ready to enjoy, simply thaw at room temperature for a few hours until soft and ready to savor.
Reheating
To enjoy your caramels warm, let frozen or refrigerated pieces sit at room temperature or warm gently in your hands. Avoid microwaving, as the texture can become sticky and unpleasant. This recipe’s softness ensures every bite will feel like a tender, caramel hug.
FAQs
Can I use light brown sugar instead of dark brown sugar?
You can substitute light brown sugar, but keep in mind dark brown sugar offers a stronger molasses flavor and deeper color that gives these Soft Homemade Caramels Recipe their signature richness.
What is the role of corn syrup in this recipe?
Corn syrup prevents the sugar from crystallizing, which would cause grainy texture. It keeps the caramels silky and smooth, perfect for that soft chewiness we all love.
Can I make this recipe without a candy thermometer?
Using a candy thermometer is highly recommended for precise temperature control. Without it, it’s tough to achieve the perfect soft but firm texture, and the caramel might turn out too hard or grainy.
Is it possible to make these caramels vegan?
This particular recipe relies heavily on dairy for its creamy texture. For a vegan version, you’d need alternatives like coconut cream and vegan butter, but the texture and flavor will be different and might require recipe adjustments.
Why are my caramels grainy sometimes?
Graininess usually happens if the sugar crystallizes due to improper stirring, rapid addition of cream, or impurities on the pan’s edges. Ensuring slow stirring, gradual cream addition, and clean simmering will help avoid this common pitfall.
Final Thoughts
There is truly nothing like the joy of biting into a perfectly soft, homemade caramel you crafted with your own hands — rich, buttery, and bursting with that warm caramel flavor that makes life a little sweeter. I wholeheartedly encourage you to try this Soft Homemade Caramels Recipe because once you do, you’ll find yourself reaching for these little squares of happiness again and again. Happy caramel making, my friends!
PrintSoft Homemade Caramels Recipe
Soft Homemade Caramels offer a rich, buttery, and perfectly salted treat made from scratch using a simple stovetop caramelization and careful temperature control. These caramels are luxuriously soft, can be customized with flaky sea salt topping, and store well wrapped or frozen for lasting enjoyment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 30 minutes
- Yield: 48 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Caramel Base
- 1/4 cup water
- 2 cups dark brown sugar (packed)
- 1 cup light corn syrup
- 1/2 cup butter (1 stick)
- 1 cup heavy cream (or 1 cup evaporated milk, see note)
- 1 and 1/2 teaspoons kosher salt (or sea salt)
- 1 tablespoon vanilla extract (or vanilla bean paste or seeds from 1 vanilla bean)
Optional Topping
- Large flake sea salt (to top caramels, optional)
Instructions
- Prepare Pan: Line an 8×8 or 9×9 inch square pan with parchment paper, folding as necessary for a neat fit. Set aside to pour caramel into.
- Set Up Ingredients: Measure out all ingredients before starting, as caramel cooking progresses quickly. Have corn syrup, cream, butter, salt, and vanilla ready to add as prompted.
- Dissolve Sugar: In a heavy 3-quart stainless steel saucepan, add water and swirl to wet pan sides. Add packed brown sugar to center, avoiding sides. Heat medium and whisk sugar and water gently until smooth.
- Caramelize Sugar: Bring mixture to a boil while whisking nearly constantly for 6-8 minutes. Watch for foam, bubbling, and the first signs of smoke. Remove from heat when consistent smoke puffs appear and temperature reaches 260-265°F.
- Add Corn Syrup: Off heat, immediately whisk in 1 cup light corn syrup to halt cooking and prevent burning. Enlist help if needed for quick stirring.
- Incorporate Butter: Add 1/2 cup butter and whisk until mostly melted. Return to medium heat and stir until butter is fully melted.
- Add Cream Gradually: Slowly pour 1 cup heavy cream into bubbling caramel over approximately 5 minutes. Add gradually to prevent separation and graininess.
- Cook to Final Temperature: Continue stirring over medium heat until caramel reaches 240°F. Check with a candy thermometer or instant-read thermometer. Avoid exceeding this temperature.
- Finish Flavoring: Remove from heat, stir in kosher salt (adjust amount if using table salt) to balance sweetness, then add vanilla extract or vanilla bean paste and mix well.
- Pour Into Pan: Immediately pour caramel into the prepared parchment-lined pan, smoothing top.
- Add Topping: Optionally sprinkle with large flake sea salt for a salted caramel finish.
- Cool: Let caramel cool completely at room temperature for 2-4 hours, or accelerate by chilling in the fridge. After chilling, allow caramel to rest at room temperature 10-30 minutes before slicing for ease.
- Slice Caramels: Place pan in freezer for 10 minutes or fridge for 20 minutes to firm caramel, then lift with parchment onto a cutting board. Use a large sharp knife, wiping it frequently, to cut into desired sized squares (typically 48 to 56 pieces).
- Separate Pieces: Separate cut caramels immediately to avoid them melting into each other. Chill again if needed to ease cutting and handling.
- Wrap Caramels: Wrap each piece in pre-cut parchment paper wrappers or cut your own, rolling completely and twisting ends. Avoid wax paper to prevent sticking.
- Store: Store wrapped caramels in an airtight container at room temperature if consuming within a week, or refrigerate if preferred chilled.
- Freeze for Long-Term Storage: Freeze wrapped caramels in ziplock bags for up to 6 months. Thaw at room temperature 2-4 hours before serving.
Notes
- You can substitute evaporated milk for heavy cream for a slightly different texture.
- Use kosher or sea salt; if using table salt, reduce quantity to half and adjust to taste.
- Use a heavy stainless steel pan for best results; avoid enamel-coated pans.
- Having a reliable candy thermometer is essential for accurate temperature control.
- Caramel can burn quickly, so watch closely once smoking starts.
- For easier cutting, chilling caramel before slicing is recommended.
- Wrapped caramels maintain their softness and shape better at room temperature but can be refrigerated or frozen for preference or storage needs.
