The Best Homemade Caramel Candy

These soft and chewy homemade caramels rival ones you would find in a candy shop! They melt in your mouth and are delicious as is or dipped in chocolate and a little sea salt. Impress your friends and family this year and make a batch to gift for the holidays!

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Caramels are one of my favorite sweet treats! I love making this homemade caramel candy recipe around the holidays and gifting them to friends and family…but, these caramels are good any time of the year! You can wrap the caramels, dip them to make the best chocolate covered sea salt caramels EVER, or use this recipe for caramel apples.

Homemade caramels are the perfect addition to your Christmas candy tray. If you’re looking for other holiday treats, be sure to try our spiced pecans, peanut butter balls and peppermint bark!

What you will need-Grocery List

• 1 cup butter
• 2 1/4 cups light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 2 teaspoons vanilla extract
• Parchment paper
• 9×13 baking dish
• Wax or cellophane candy wrappers
• Melting chocolate (optional)
• Flakey Sea Salt (optional)

How to Make Homemade Caramels

• in a heavy-bottomed saucepan, combine butter, brown sugar, sweetened condensed milk, corn syrup, and salt and bring to a boil over medium heat, stirring constantly.
• Using a candy thermometer, heat caramel mixture to between 235 and 240 degrees F (I like to be near the 240 degree mark) or until a small amount of the mixture dropped into cold water forms a soft ball when removed from the water. The ball of caramel should be easily flattened out on the counter. Cook for 2 minutes more at that temperature, stirring constantly. *Note: The color of the caramel should resemble that of brown sugar when it’s ready.
• Remove from the heat and stir in vanilla.
• Add parchment paper to a 9×13 in baking dish.
• Pour the caramel mixture it into the parchment lined pan. Allow it to cool completely at room temperature.
• Remove the parchment from the pan and cut the caramel into 1 inch squares using a sharp knife coated in butter or a bench scraper coated in butter works well too.
• Wrap individual pieces in waxed paper or cellophane.
• Dip some caramels in chocolate or top caramels with sea sat (optional).
• Store in refrigerator until ready to serve.

Variations to Homemade Caramels

• Sea Salt Caramels: add some flaky sea salt to the top of the caramels prior to wrapping.
• Chocolate Covered Caramels: Dip 1 inch caramels into melted chocolate and place on a parchment sheet and allow chocolate to harden. Top with a little flakey sea salt for a chocolate sea salt caramel.
• Maple Flavored Caramel: Use maple extract in place of vanilla for a maple flavor.

Storing and Packaging Caramels

• If making ahead for the holidays, store caramels in refrigerator. Homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take the caramels out and allow them to come to room temperature for them to be soft and chewy.
• Package caramels in wax paper, parchment paper or cellophane. 5×5 in paper works best for wrapping 1 inch square caramels.
• For gifting, add wrapped caramels in a cute tin, box or bag! You can find all of my favorite holiday packaging, wax paper and cellophane wraps here!

Final Thoughts

Homemade caramels are a bit time consuming, but don’t let that or using the candy thermometer stop you from trying this recipe! It’s actually really easy and using this digital candy thermometer spatula makes all the difference! I hope you give this recipe a try and if you love it, leave a comment! I love hearing from you. Don’t forget to print off the recipe or pin it to your favorite Christmas candy Pinterest board! Happy Baking!