Homemade Caramels Recipe

Every Christmas season, our neighbors would bring over a plate of goodies.  You always wanted to be home when that plate arrived, or you would be left with crumbs of delicious chocolates and treats.  I would fight for those lovely, little caramels.  I finally decided to take matters into my own hands.  I made caramels!  I thought it was going to be so hard, but they were are a breeze!  Now I don’t have to fight my sisters off for one piece of caramel!

I finally went out and bought a candy thermometer.  It was a lifesaver!  They are only $2.97 at WalMart right now!
I threw some in a bag and had an easy gift for neighbors!  You can print off the tag for free HERE!
Homemade Caramels Recipe:
(Recipe from Food.com)
1 cup butter
2 1/4 cups brown sugar , firmly packed
1/8 teaspoon salt
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanillaDirections:
1. Melt butter; add brown sugar and salt, mixing well.  Stir in corn syrup.  Gradually add milk, stirring constantly.  Cook and stir over medium heat until candy reaches firm ball stage (245 degrees).  This will take 12-15 minutes approx.  Remove from heat and stir in vanilla.  Pour into greased 9×13 pan.  Let cool.  Cut into 48 pieces with a sharp knife.
Optional:  Wrap each piece in wax paper.


Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

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43 Responses to “Homemade Caramels Recipe”

  1. i made these, my first time trying to make caramels. my taste testers were so very impressed! one described it as "a nice creamy flavor and texture when you first put it in your mouth then after you swallow it , you get another beautiful burst of the most scruptious flavor your mouth will ever experience" thank you for this easy recipe and making me a big hit :) everyones already asking for more :)
  2. I followed the recipe exactly. The color and flavor is great but mine are really hard, instead of soft and chewy. Any thoughts? I took it off of the heat as soon as it hit firm ball. My son added some sea salt to the top of part of the pan so he could have sea salt caramel. Just wanted them to be soft. I'm stumped. Help please!
  3. Marilyn Demas
    I just saw this post the first time today. I would like to do this but I am a little concerned because of Deann's comment about them coing out hard instead of soft set. I don't see an answer to her question. Can you tell me what may have caused this so I don't make the same mistake. Also, can you tell me how long these candies will last? I don't have a bunch of family to gooble them up so I want to know if they will last a week or so in an airtight tin? Thank you! marilyn
  4. I have made these twice. The flavor is outstanding but, both times I got an area on top where the caramel crystallized and was very gritty. I followed the directions exactly (stopped stirring when it started to boil, used a buttered dish and used a candy thermometer (I even cooked the second batch a little less in case my thermometer was off my caramels were not as firm but still gritty on top) What in the world am I doing wrong? I want to use these as gifts but so far only about 1/2 of the batch is salvageable. Help!
  5. I have made turtles for Christmas and need to know how to store them. I have read that you put them in an air tight container for a week. Well it's two weeks until Christmas and have no other time to make these. Are they going to be okay if left in the refrigerator until needed? I hate to have wasted all these ingredients and money involved. Thanks for any suggestions you can give me. Merry Christmas to you all and Happy New year. Hope to hear real soon from you. Also can they be put in layers in the container seperated with parchment paper without them sticking?

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