This homemade caramel recipe makes the absolute best caramels with only 7 ingredients! They are soft & buttery, melt-in-your-mouth delicious, and are a perfect gift for friends and neighbors.
Line a 9x9” baking pan with a silicone baking mat or heavily greased wax paper, set aside. Alternately, you can put a silicone baking mat on a larger baking sheet and note that you will not spread the caramel over the entire thing.
Locate your instant read thermometer and have it close by.
Make the Caramel
Combine butter, corn syrup, condensed milk, brown sugar, granulated sugar and sea salt in a heavy-bottomed 4-quart (at least) saucepan. Whisk constantly until the butter is melted and the mixture is smooth.
Cook over medium-low heat until the caramel reaches 240-245 degrees F on an instant-read thermometer, stirring every few minutes with a heatproof spatula or wooden spoon, making sure not to let any of the mixture on the bottom or sides burn or get too brown. This takes about 20 to 25 minutes. Do not rush it.
You will know you’re getting close when the caramel becomes slightly darker brown in color, thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.
When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.
Pour the caramel into the prepared pan.
Chill in the refrigerator until set (about 2 hours).
Then, lift the caramel out of the pan, remove the wax paper or silicone baking mat, and put it on a cutting board.
Cut the chilled caramel into 1” squares (or your desired size) with a sharp knife.
If desired, sprinkle sea salt on the tops of the caramels.
Store cut caramels in an airtight container in the refrigerator, or wrap them in candy wrappers or parchment paper.
Video
Notes
Ingredient Substitutions
Salted butter. I always use salted butter (plus additional sea salt) when making caramel because it helps stabilize the candy mixture so the butter doesn't separate. I don't recommend making substitutions.
Light brown sugar. Dark brown sugar can be used in place of light for a caramel with a more pronounced molasses taste.
Granulated sugar. you can use all light brown sugar if you prefer.
Corn Syrup. I have not tried substitutes for the corn syrup, although I have heard of readers using honey with great results.
Sweetened condensed milk. an important ingredient that I don't recommend substituting.
Line a 9x9" square baking dish with wax paper and heavily butter the paper. If you don't grease the paper enough the caramel will stick to it.
Line a 9x9" baking dish with a silicone baking mat that fits in the bottom of the pan or line a larger baking sheet with a silicone baking mat. If using a larger baking mat you will not spread the caramel out on the entire thing.
You can also use a 9x9" silicone baking pan set on top of a baking sheet for easy removal. I still recommend lightly buttering the pan.
StoreStore these homemade caramels wrapped or unwrapped in an airtight container in the refrigerator or at room temperature for up to 3 weeks.To freezeFreeze caramels for up to 2 months, individually wrapped in waxed paper in an airtight contianer.To double the recipe: Double the ingredients, cook the caramel in at least a 5-quart pot and use a 9x13" pan to pour the caramel into.