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Homemade caramel candies stacked on a white plate lined with parchment paper. The glossy golden-brown caramels are wrapped in clear wax wrappers, with one caramel cut open to show the soft, chewy buttery center. A sprinkle of flaky sea salt tops a few candies. Soft warm natural lighting and a shallow depth of field create a cozy homemade candy feel.
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.