Mom’s Homemade Caramels (A Christmas Tradition)

5 from 20 votes
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These Homemade Caramels are definitely my favorite caramel. Soft and chewy, they have the perfect texture and taste like Christmas to our family!

A dish of homemade caramels wrapped in wax paper.
Featured with this recipe
  1. Ingredients in Homemade Caramels
  2. Homemade Caramels Without A Candy Thermometer
  3. How To Make Salted Caramels
  4. How to Wrap Caramels
  5. More Ways to Use this Caramel Recipe
  6. Frequently Asked Questions about Mom’s Homemade Caramels
  7. Christmas Treat Recipes
  8. How to Make Homemade Caramels
  9. Mom’s Homemade Caramels Recipe

Homemade caramels are soft and chewy with the perfect decadent flavor. It is a soft caramel candy that is always a family favorite and a tradition to make during the holiday season. With only four ingredients, you can make these not only once, but two or three times during the holidays. Make a double batch for you and for others!

These caramels are so easy to make and turn out perfectly every time! You can wrap them for gifts, have them ready when friends and family come over, or add them to another treat like these dipped caramel pretzel bites. Slice and wrap each caramel individually for a special treat this year!

Ingredients in Homemade Caramels

These homemade caramels are definitely my favorite when it comes to caramels, nothing else even compares. Plus, they are SO easy. You can even memorize the recipe by heart. It only takes four ingredients and two of everything. It is SO easy to memorize!

  • Butter – Give these caramels a smooth and silky look and texture with butter. Make sure you don’t use margarine. It won’t set up the same.
  • Whipping cream – Soft and chewy comes straight from the whipping cream. This helps give it the creamy texture.
  • Sugar – You will want white granulated sugar, not brown sugar. The caramel coloring is from the butter and Karo syrup combination. The sugar adds the perfect sweetness to the homemade caramels.
  • Karo corn syrup – I used light corn syrup to add thickness, sweetness, and silkiness to the easy caramels.
A pan of homemade caramels being sliced with a red knife.


Homemade Caramels Without A Candy Thermometer

We recommend using a candy thermometer for this recipe, but if you don’t have a candy thermometer or are just old-school, you can always do the “softball stage test” or the “cold water test”.

Using a clean spoon, carefully take a little of the cooked caramel from the saucepan and drop it into the bowl of very cold water. Reach into the bowl with your hands and see if the caramel can be molded into a softball. If it’s pliable and soft, the caramel has reached the softball stage (234 – 240 degrees F).

How To Make Salted Caramels

If you are wanting to take the traditional homemade recipe just one step further, try stirring a splash of vanilla extract in with the caramel before pouring it into the baking dish. Then, sprinkle some pink Hawaiian sea salt or coarse Kosher salt over the top after you have poured it into the pan and it has cooled for about 15 minutes. That way, the salt will stick to the top and not get absorbed into the caramel. SO GOOD.

Homemade caramels in a sheet pan topped with sea salt.

How to Wrap Caramels

The easiest way to wrap homemade caramel candy is to wait until they are mostly cooled in the baking dish before cutting them into pieces. I have found that they are easiest to wrap when they have reached room temperature.

Cut the caramels with a sharp knife (or scissors) into approximately 1″ x 1 1/2″ pieces and wrap them in wax or parchment paper approximately 3″x3″. Wrapping them diagonally to get full coverage, and then twisting the ends to seal them.

A white dish filled with homemade caramels on a Christmas placemat.

More Ways to Use this Caramel Recipe

Homemade caramels can be used in several different ways! Double your batch to make a few other delicious treats. Try another way to enjoy this caramel recipe.

  1. Caramel Apples- Place cold apples on a candy stick and dip into the caramel while it is still hot. Place on wax paper and allow to cool. If the caramel mixture is too thin, allow it to cool for another minute before dipping again. 
  2. Chocolate Dipped Caramels – After caramels have cooled, dip in melted chocolate and allow to harden. Wrap and refrigerate.
  3. Dipped Caramel Pretzel Bites– Place a homemade caramel between two pretzels and dip in chocolate. These are a HUGE crowd pleaser!
  4. Caramel sauce – Remove the caramel mixture from the saucepan before it reaches the soft ball stage, and you’ll have one of the most delicious sauces for ice cream.

Frequently Asked Questions about Mom’s Homemade Caramels

My caramels are too soft! What went wrong?

Your caramels didn’t get up to the correct temperature. It needs to be 240 degrees Fahrenheit before removing it from the pan. You can place the caramel back in the pan and re-heat it to bring it up to temperature if needed.

Are homemade caramels gluten free?

Yes! These homemade caramels can be enjoyed by those with gluten allergies or requiring a gluten-free diet.

Do homemade caramels need to be refrigerated?

No, they can cool to room temperature and remain at room temperature after being cut and wrapped. 

How long do homemade caramels last?

Up to three weeks at room temperature. Just keep it in an airtight container to keep moisture out.

Can homemade caramels be frozen?

Yes! After wrapping the caramels individually (so they don’t stick together) place them in a Freezer zip-top bag and freeze for up to 6 months. To thaw, just place at room temperature for a couple of hours until soft and ready to eat. 

READ MORE:25+ Christmas Dessert Ideas

A Ziplock bag filled with caramels wrapped in wax paper.

Christmas Treat Recipes

We LOVE all the candy recipes around Christmastime, especially our unique recipes like our Christmas Charcuterie or our Chocolate Orange Cookies. Here are more of our favorites:

How to Make Homemade Caramels

A white dish filled with homemade caramels on Christmas placemat

Mom’s Homemade Caramels

5 from 20 votes
These homemade caramels are a Christmas tradition. They make your house smell amazing and they taste like Christmas to our family.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course candy
Cuisine American
Servings 100 pieces

Video

Ingredients

Instructions

  • Combine all ingredients in a large pan. 
    Corn syrup being poured into a pot for caramels
  • Stir and bring to a boil and continue boiling until the candy thermometer reaches 240 degrees. 
    Caramel being cooked in a pot
  • Pour into a large, greased cookie sheet and cool. 
    Caramel pouring into a pan
  • Once cooled, cut into bite-size squares and wrap in wax paper.
    A sheet pan of sliced homemade caramels

Notes

Tips on Making Homemade Caramels

  • We recommend using a candy thermometer for this recipe, but if you don’t have a candy thermometer or are just old-school, you can always do the “soft ball stage test” or the “cold water test”. Using a clean spoon, carefully take a little of the cooked caramel from the saucepan and drop it into the bowl of very cold water. Reach into the bowl with your hands and see if the caramel can be molded into a softball. If it’s pliable and soft, the caramel has reached the softball stage (234 – 240 degrees F).
  • If your caramels are too soft, that means they didn’t get up to the correct temperature. It needs to be 240 degrees F before removing it from the pan. You can place the caramel back in the pan and re-heat it to bring it up to temperature if needed.
  • For salted caramels, try stirring a splash of vanilla extract in with the caramel before pouring it into the baking dish. Then, sprinkle some pink Hawaiian sea salt or coarse Kosher salt over the top after you have poured it into the pan and it has cooled for about 15 minutes. That way the salt will stick to the top and not get absorbed into the caramel.

Nutrition Information

Calories: 67kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 22mgPotassium: 4mgSugar: 9gVitamin A: 127IUVitamin C: 1mgCalcium: 5mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

    1. We actually use kitchen shears to cut if it doesn’t cut easily with a knife! It is usually faster!

  1. 5 stars
    I just made these…they were EXCELLENT!….Question….how do you cut them? I tried a knife, heated knife and ended up with kitchen shears…but it was difficult.

  2. The problem that people are having is that they need to check their candy thermometer. Water boils at 212 degrees, if your water boils at 210, then you subtract 2 degrees from the recipe. Or it it boils at 203, then subtract 9 from the recipe, etc. This makes a HUGE difference!!! I always test my thermometer before making candies, weather, altitude, etc make a huge difference!!

    1. Thank you Yvette! That is a good rule of thumb! You are SO right about the weather.. last time I made them it was raining and they didn’t quite turn out right… weird huh?!

  3. 5 stars
    I made these yesterday and it took me three attempts. First I tried 240 degrees, but it came out mushy. I re-melted it and then tried 245 but it was still way too soft to keep it’s shape. The third time was just right at about 253 degrees (on the candy thermometer it was the point just below hard ball). Perfectly firm yet chewy. They taste delicious and my family agrees. Definitely a winner! Thanks!

  4. Can’t wait to try your recipes. It is 9:20pm here in Texas and I cannot go to bed without making these. Will let you know how they turn out.

  5. Have made a similar recipe but without the butter. This would seem to be creamier. Originally recipe read to bring to a boil of 246 but after making the first batch of candy due to it being hard, we went only to 240. Thanks.

  6. You didn't boil them long enough, if they don't get to a high enough temperature they will be sticky and un-wrappable. You want to make sure they are a light brown caramel color before taking them off the stove. Sorry your first attempt didn't turn out!

  7. Mandy- I made these yesterday and there seems to be a problem with them. They have been cooling for about 16 hours now and they still haven't set enough to cut and wrap. What happened? Maybe I didn't boil it long enough?

  8. Looks delicious! I was wondering if you might have a good recipe for frosting for Gingerbread houses? Something good and strong to hold them together? If you could let me know that would be great. I have a gingerbread house party tonight and would a recipe if you have one 🙂 Thank you

  9. Sometimes I think we grew up in the same family. That's why I love your blog. So many recipes remind me of home.

  10. And, no, you don't need to butter the pan. If you cook it to the right temperature and let it cool, it should come up on easily.