Caramels Recipe: Soft & Delectable Caramels Tutorial

creamy caramels

caramels recipe

Who doesn’t love caramels? I’ve got a caramels recipe that’s not only darn delicious, they WON’T stick to y’er fillings!

This caramels recipe makes the soft kind of caramels. It’s best to keep them in the fridge and take them out a few minutes before you eat them. The only reason I keep mine in the fridge is for firmness – otherwise, they will keep fine in the cupboard.

These would make perfect shower favors or wedding favors! Why not add them to your candy buffet?

Caramels Recipe:


1 cup butter

1 pound light brown sugar

1 (14 ounce) can sweetened condensed milk

1 cup corn syrup

1 pinch salt

1 1/2 teaspoons vanilla extract

Butter a 9″ x 13″ inch baking pan. Set aside.

In a heavy bottomed (make sure it is heavy bottomed or the bottom will likely burn!) saucepan over medium heat, combine butter, brown sugar, condensed milk, corn syrup and salt (in other words, everything but the vanilla!). Bring to a gentle boil, stirring CONSTANTLY. Heat to between 240 to 248 degrees or until soft ball stage (when you drop a spoonful of the mixture into a glass of very cold water it will form a ball, but flatten once removed from the cold water.) The higher you bring the temperature, the firmer the caramel will end up being. Cook for two minutes at that temp. Remove from heat and stir in the vanilla. (Photo below shows how it looks just after you add the vanilla.)

caramels recipe

Pour mixture into your buttered 9″ x 13″ inch baking pan. Let cool at room temp.

homemade caramels

Once the caramel is cool, use a knife (I used a straight blade cutter that is often used by soapmakers) to cut caramels inside the pan. Once they are cut they will left out with a knife or spatula.

homemade caramels recipe

My pieces were 2.5 inches long and 1/2 inch wide. You can cut them into squares if you want.

homemade caramel candy

caramel candy

homemade caramel

If you cut your caramels the same size as I did, cut waxed paper into 5″ x 3.5″ squares.

wrapping caramels

Wrapping is a breeze. Simply set your caramel on one end of the waxed paper and roll. Then, twist the waxed paper towards the end of the sheet. In the photo below, you can see that the paper is twisted towards the end of the paper. Two twists should do it.

homemade caramels

Store in the fridge or freezer. If you are using them as wedding favors, I’ve got a great little tutorial and free wedding printable so you can create cellophane favor bags just like this.

diy wedding favors

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11 Comments  |  Filed Under: DIY Favors & Gifts, DIY Food & Drink, DIY Wedding

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  1. Posted by Danielle on January 27th, 2010 at 2:31pm

    They look scrumptious!
  2. Posted by Dognbird on January 28th, 2010 at 6:59pm

    My mouth is watering. I've been on a caramel kick, made caramel corn for Christmas, was a big hit!
  3. Posted by Christina on January 28th, 2010 at 7:12pm

    I'm on a caramel kick too. Caramel is just plain good. Do you know a soul who doesn't like it?
  4. Posted by Karen on January 30th, 2010 at 2:19pm

    Oh my goodness. I am not the best cook, and not the worst. Maybe a tiny tad above average, if I'm being generous. I cannot believe I made something THIS good! I am writing this right now to keep myself busy so the caramels can cool without my ruining them by trying (way) too early to cut them. Try these. Today. Right now. Go. And scrape the pot while you wait for them to cool.

    Thanks for posting! Found you from Kimba. PLEASE, please give more. I will spend the rest of my wait time scouring your sight for more goodness!!
  5. Posted by Christina on January 30th, 2010 at 3:40pm

    Thanks for the comment Karen. Glad you loved 'em!
  6. Posted by Roni on August 23rd, 2010 at 12:01am

    Hi, I'm wondering how long the caramels will keep in the fridge?
    The look yummy!
  7. Posted by Heather on November 16th, 2010 at 1:05pm

    Saw this at 10 this morning. By 11 they were cooling in the pan. I lost my treasured caramel recipe a few years ago in a move and these taste just as good and are simpler to make. THANK YOU for posting this recipe-they are yummy!!!!
  8. Posted by Christina on November 16th, 2010 at 3:09pm

    Thanks for your comment Heather! So glad you like them. (Pretty soon I'll be making my Christmas batch.)
  9. Posted by Sarah on November 17th, 2010 at 5:51pm

    Looks absolutely delicious! Thanks for sharing :)
  10. Posted by chrisi stockdale on October 17th, 2012 at 4:42pm

    Once the caramel has cooled do you think they would keep outside the fridge drizzled with some chocolate and sea salt?
  11. Posted by Christina on October 18th, 2012 at 6:51am

    Hi Christi... It's best to keep them in a cool place - otherwise they might get too soft.
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