These soft and chewy homemade caramels are buttery, sweet, and wonderfully smooth with just the right amount of chew. They hold their shape well, slice cleanly once cooled, and have a rich caramel flavor that makes them perfect for holidays, cookie trays, candy boxes, or an everyday homemade treat. Enjoy them plain, wrap them individually, pour the caramel into small candy molds, dip the pieces in chocolate, or turn them into caramel lollipops.
This homemade caramel recipe is a great choice when you want a candy that feels special but does not require a long list of ingredients. The finished caramels are soft enough to bite into easily, yet firm enough to cut, wrap, and share. They make a thoughtful homemade gift and can be served as-is or dressed up with a chocolate coating and sprinkles.
These chewy caramels also work well in other desserts. Use them as a caramel layer in bars, cut them into smaller pieces for candy trays, or melt them carefully for dipping apples, apple slices, or pretzel rods. Because the recipe depends on the correct candy temperature, a candy thermometer is essential for the best results.
Reasons You’ll Love This Caramel Recipe
Minimal Ingredients – The basic caramel uses only four ingredients: butter, brown sugar, corn syrup, and sweetened condensed milk. If you choose to add the chocolate coating and sprinkles, the ingredient list is still simple and easy to shop for.
Great for Homemade Gifts – These caramels are perfect for wrapping individually and sharing with friends, family, neighbors, or coworkers. They look beautiful on holiday dessert trays and can be packaged in small boxes or bags.
Soft, Chewy Texture – When cooked to the correct temperature, the caramel sets up with a pleasant chew without becoming too hard or overly sticky.
Versatile – Serve the caramels plain, dip them in chocolate, add sprinkles, use candy molds, or include them in other dessert recipes. They are easy to customize while keeping the same rich caramel base.
Ingredients
See the recipe card at the bottom of the post for the full ingredient list and exact quantities.
- Salted Butter – Salted butter adds richness and a light balance of salt. If you use unsalted butter, add ¼ teaspoon of salt to the caramel mixture.
- Dark Brown Sugar – Dark brown sugar gives the caramel a deeper flavor and color because it contains more molasses than light brown sugar.
- Light Corn Syrup – Light corn syrup helps create the smooth caramel texture. Dark corn syrup can also be used and will give the caramels a richer molasses flavor and darker color.
- Sweetened Condensed Milk – Use full-fat sweetened condensed milk for this recipe. It helps make the caramel creamy, smooth, and sweet.
- Chocolate Almond Bark – Almond bark melts smoothly and sets with a firm coating. Coating chocolate or chocolate chips can be used instead, though chocolate chips may take longer to set.
- Shortening – Shortening helps thin the melted chocolate so it coats the caramels more easily. Plain or butter-flavored shortening can be used.
- Sprinkles – Sprinkles are optional, but they add a colorful finish if you dip the caramels in chocolate.
Substitutions and Variations
- Light Corn Syrup – Dark corn syrup can be used in place of light corn syrup if that is what you have available. It will make the caramel darker and add a stronger molasses note.
- Almond Bark – You can replace almond bark with coating chocolate or melted chocolate chips. Keep in mind that chocolate chips may take longer to firm up after dipping.
- Shortening – Coconut oil can be used instead of shortening. Use refined coconut oil if you want to avoid a coconut flavor.
Note: This recipe has not been tested with other substitutions or variations.
How To Make Soft and Chewy Caramels
Prep: Line an 8×8-inch square pan with parchment paper. Use binder clips to hold the parchment against the sides of the pan if needed. You may also use a silicone candy mold. Grease the parchment-lined pan or candy mold with nonstick cooking spray so the caramel releases easily after it cools.
Step 1: Add the butter, dark brown sugar, corn syrup, and sweetened condensed milk to a medium saucepan. Place the pan over medium-low heat and stir constantly while the mixture cooks. Once it begins to bubble, attach a candy thermometer to the pan. Continue stirring until the caramel reaches exactly 245 degrees F.
Step 2: As soon as the caramel reaches 245 degrees F, remove it from the heat. Immediately pour the hot caramel into the prepared pan or candy mold. Tap the pan or mold gently on the counter to remove air bubbles and help the surface settle evenly.
Step 3: Let the caramel cool completely before removing it from the pan or mold. Once fully cooled, slice it into squares with a sharp knife.
Step 4: If you are coating the caramels in chocolate, melt the almond bark and shortening together in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the chocolate is smooth. Dip each caramel into the melted chocolate with a fork, tap off the excess, and place it on parchment paper. Add sprinkles while the chocolate is still wet, then let the coating set.
Tips for the Best Results
- Keep the heat at medium-low. If the heat is too high, the caramel can burn even if you stir quickly.
- Do not cook the caramel past 245 degrees F. If it goes higher, the finished candy may become too firm to slice and chew comfortably.
- Use a candy thermometer. This recipe depends on an accurate temperature for the right texture.
- Stir constantly while the caramel cooks. The mixture is thick and can stick to the bottom of the pan quickly.
- Be patient as the caramel approaches 245 degrees F. It may take longer for the temperature to rise near the end, but do not increase the heat.
- Let the caramel cool completely before cutting. Warm caramel may stretch, stick, or lose its shape.
How to Store and Freeze
Store homemade caramels in an airtight container, leaving a little space between each piece so they do not stick together. You can also wrap the caramels individually in small pieces of parchment paper. Keep them at cool room temperature or in the refrigerator for up to one month.
To freeze the caramels, wrap each piece in parchment paper and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw the caramels in the refrigerator overnight before serving.
Recipe FAQs
If the caramel is too soft, it likely did not reach the firm ball stage. This can happen if a candy thermometer was not used or if the thermometer is not reading accurately. You may be able to reheat the caramel to 245 degrees F, but this method has not been tested here, so the result is not guaranteed.
Caramel that is too hard was likely cooked above 245 degrees F. Unfortunately, once the mixture has been overcooked, it is difficult to fix.
Yes. It is normal for the temperature to rise more slowly as the caramel gets close to 245 degrees F. Keep the heat steady, continue stirring, and be patient.
Silicone candy molds work well for this recipe. You can use bite-size square molds, larger square molds, round molds, dome molds, or a variety of decorative shapes. Grease the mold lightly with nonstick cooking spray before adding the hot caramel.
This post was originally published on February 12th, 2014, and has since been updated with new tips, tricks, and photos.
Chewy Homemade Caramels
Ingredients
- 1/4 cup salted butter, cubed
- 3/4 cup dark brown sugar, packed
- 1/2 cup light corn syrup
- 14 ounces sweetened condensed milk
Chocolate
- 2 squares chocolate almond bark
- 2 teaspoons shortening
- Sprinkles to garnish
Instructions
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Line an 8×8-inch pan with parchment paper or aluminum foil. If using parchment paper, secure it to the sides of the pan with binder clips. Grease the lining with nonstick cooking spray. If using a mold, grease the mold lightly.
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Add the butter, dark brown sugar, corn syrup, and sweetened condensed milk to a medium saucepan. Place over medium-low heat and stir constantly with a spatula.
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Once the mixture begins to boil, attach a candy thermometer to the side of the pan. Continue stirring so the caramel does not burn.
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When the caramel reaches 245 degrees F, remove it from the heat and pour it into the prepared pan or mold. Let it cool completely.
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Place the chocolate almond bark and shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth.
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Once the caramel is completely cooled, slice it into 35 large squares or 70 small caramels.
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Dip the cooled caramels into the melted chocolate and tap off the excess. Place them on parchment paper and add sprinkles while the chocolate is still wet.
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If the caramels are not coated in chocolate, do not stack them without parchment or wax paper between the layers because they may stick together.
Notes
Freezing: Wrap the caramels in small parchment paper squares and place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw in the refrigerator overnight.
Nutrition
Carbohydrates: 15g |
Protein: 1g |
Fat: 3g |
Sugar: 15g
Nutrition facts are an estimate and are not guaranteed to be accurate. Please consult a registered dietitian for special diet advice.