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Creamy homemade caramel pieces cut into bite size squares and wrapped in clear cellophane wrappers.
Jana Rae

Creamy Homemade Caramel Candy

Learn how to make creamy homemade caramel candy with this simple recipe. Buttery, soft, and perfect for sharing.
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Prep Time 5 minutes
Cook Time 40 minutes
Set Time 12 hours
Total Time 12 hours 45 minutes
Servings: 60 pieces
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 1 lb unsalted butter (4 sticks)
  • 2 lb light brown sugar
  • Dash salt (about 3 pinches)
  • 2 cups light corn syrup
  • 2 cans sweetened condensed milk (14 oz each)
  • 2 tsp vanilla extract

Method
 

  1. Melt the Butter: In a medium saucepan over medium-low heat, melt the butter completely. Turn off the heat.
  2. Add Sugar and Mix: Stir in the light brown sugar and mix well until it dissolves into the butter.
  3. Incorporate Salt and Corn Syrup: Add the salt and corn syrup, stirring continuously to combine everything smoothly.
  4. Mix in Condensed Milk: Slowly pour in the sweetened condensed milk, stirring gently as you add it.
  5. Bring to a Boil: Turn the heat to medium and bring the mixture to a boil. Important: Stir constantly and gently to prevent burning.
  6. Cook to Soft-Ball Stage: Continue stirring and cooking the caramel until a candy thermometer reads 243°F (soft-ball stage). This takes about 30–40 minutes.
  7. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated.
  8. Pour into Pan: Pour the caramel into a well-buttered 13x9 inch pan, ensuring an even spread.
  9. Set Overnight: Leave the caramel uncovered at room temperature overnight to allow it to set.
  10. Cut and Wrap: Once set, cut the caramel into bite-sized pieces. Wrap each piece in cellophane (parchment paper tends to stick).

Notes

Tips for Success

  • Constant stirring is key to smooth, creamy caramel without burning.
  • Use a well-buttered pan to ensure the caramel releases easily.
  • Cellophane is ideal for wrapping because it won’t stick to the candy like parchment paper.
  • Invest in a reliable candy thermometer for accurate results.

Storage

  • Store your wrapped caramels in an airtight container at room temperature for up to 2 weeks.
  • For longer storage, keep in the refrigerator for up to a month.