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Homemade caramels wrapped and ready for sharing.
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5 from 5 votes

Homemade Caramels

Soft and buttery homemade caramels
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Candy
Cuisine: American
Keyword: homemade caramels, how to make caramels, how to make caramels without a candy thermometer
Servings: 80 caramels
Calories: 61kcal
Author: Kathy


  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 3/4 Cup Sweetened Condensed Milk
  • 1/2 teaspoon salt
  • 1 Cup Corn Syrup
  • 1 Cup Butter
  • 1 teaspoon Vanilla


  • Butter a baking dish. I use a 9 x 13" pan.
  • In a sauce pan, place all ingredients except vanilla.
  • Place over medium heat, stirring until all ingredients are melted and combined.
  • Continue cooking over medium to medium low heat until mixture boils. Stir every few minutes to avoid scorching.
  • If using a candy thermometer, boil until temperature reaches 245 degrees. 
  • If not using a candy thermometer, begin testing caramel in a glass of cold water after 5 minutes of boiling. Drop a small amount of boiling caramel into a glass of cold water. Test caramel with fingers. It should retain its shape and not flatten out, but should still be soft. 
  • Remove caramel from heat. Stir in vanilla.
  • Immediately pour caramel into prepared pan.
  • When caramel has cooled, remove from pan. Slice into strips and then into individual pieces. Wrap each piece of caramel in a piece of waxed paper.


  • Please use caution when cooking caramel. It is extremely hot.
  • To remove from pan, use a knife to loosen sides of caramel from pan. Invert baking dish over a plastic cutting board. Allow caramel to slide from pan. If caramel doesn't want to come out of pan, place dish in microwave for 30-45 seconds to slightly warm dish and caramel. Invert dish over cutting board. 
  • Caramel does need to be individually wrapped or it will become hard.


Calories: 61kcal | Carbohydrates: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 14mg | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 12mg