Soft Homemade Caramels are rich and creamy and practically melts in your mouth. This tried and true recipe is definitely one you want to hang onto.
Happy December! I can’t believe how fast time goes. It seems like only yesterday that we were getting the kids ready to start school.
With the Christmas season in full swing, I thought I would share my Soft Homemade Caramels recipe with you. These caramels make the perfect gift for teachers, neighbors, co-workers, or anybody for that matter. One 9 x 13 pan of caramel makes 77 pieces of candy. So one pan will go a long way.
One of my favorite things about these Soft Homemade Caramels is that they are soft but not sticky.
This is the same recipe that I use for my caramel apples. I figured that the caramel was so good that I might as well get a good use out of it. I have a few other versions of this caramel that I will share with you in the next few days.
With love from my kitchen to yours,
Soft Homemade Caramels
Makes about 77 caramels
1 cup of unsalted butter
2 ¼ cup of dark brown sugar
1 cup of corn syrup
1 (14 oz.) can of sweetened condensed milk
¼ tsp. of salt
1 tsp. vanilla
2 tbsp. of heavy cream
- Pour cold water into a small bowl. Place the bowl next to the stove with 2 to 3 spoons next to it. Measure all the ingredients and have them ready. Spray a 9×13 inch pan with baking spray.
- In a thick bottom sauce pan over medium-high heat, melt the butter. Add the brown sugar, corn syrup, sweetened condensed milk, and salt to the melted butter. Stir until combined.
- Once the caramel comes to a full rolling boil, set the timer for 7 minutes and whisk it constantly. Check the caramel consistency by placing a spoon into the caramel and dip it immediately into the cold water. When the caramel forms a soft ball remove it from the heat, about 7 minutes.
- Immediately whisk in the vanilla and heavy cream. Pour the hot caramel into a parchment paper lined 9×13 pan. Do not scrape the caramel off the bottom of the pan!
- Once the caramel cools down slightly, place a strip of plastic wrap that has been sprayed with baking spray directly on top of the caramel. This will prevent the caramel from forming a skin on top.
- Allow the caramel to cool down completely. I like to let my caramel set up over night before I cut it. Cut the caramel into 1”x 1” strips. Wrap the caramel in 3”x 5” wax paper strips. Store the caramel in an air tight container.
Here are a few other caramel recipes you should try.
The Best Homemade Caramel Apples
Beautiful photos! These look delicious. I made some microwave caramels last year and they didn’t turn out very well. I may try your stovetop version soon! Thanks for sharing!
You are very sweet. Thank you! I think you are going to really like this recipe. I have worked all the kinks for you. Thanks for stopping by!
These look pretty easy. They turned out very pretty!
They really are simple to make. Thank you for stopping by!