How to Make the Best Old-Fashioned Caramels Right on the Stovetop
These soft stovetop caramels are a wonderful homemade treat with a smooth texture that’s just as good as anything from a candy store. Made from a few easy ingredients—brown sugar, butter, corn syrup, and a touch of vanilla—they strike the perfect balance of sweetness and creaminess in every bite.
Like many candy recipes, this requires patience and a thermometer. If you can manage those two things, it’s an easy recipe to follow. You don’t need any special skills. Whether you’re an experienced candy maker or just starting, these caramels will become a Christmas candy favorite worth the effort!
Soft and Chewy Homemade Caramels
Equipment
- 3 quart saucepan
- Candy thermometer
- Wax paper
- 9×9 or 8×8 baking pan
- Wooden spoon
- Butter knife
Ingredients
- 16 ounces brown sugar
- 14 ounce can sweetened condensed milk
- 1 cup corn syrup
- 1 cup Butter
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Prepare your pan. Line a 9×9-inch baking dish with parchment paper, ensuring the paper covers the bottom and sides. Set it aside.Note: Avoid using wax paper here, as it may melt or stick.
- Combine the ingredients. In a 3-quart saucepan, combine the butter, brown sugar, corn syrup, sweetened condensed milk, and salt. Then, place the pan over medium heat.
- Heat and stir. Stir the mixture constantly with a wooden spoon as it heats, scraping the pan's bottom and sides to prevent sticking. Continue stirring until the mixture comes to a full boil.
- Cook to softball stage. Once boiling, attach a candy thermometer to the side of the pan, making sure the bulb is fully submerged in the caramel mixture without touching the pan’s bottom. Cook the mixture, stirring frequently, until it reaches 236°F (soft ball stage).Tip: Hold the thermometer at eye level for accurate reading.
- Add the vanilla and pour. When the caramel reaches 236°F, remove the pan from heat. Then, carefully add the vanilla extract, stirring until the caramel is smooth and has stopped bubbling, which should take less than a minute.
- Transfer to dish. Immediately pour the hot caramel into your prepared dish, spreading it evenly if necessary. Be careful—the caramel will be very hot! Let it cool completely at room temperature for at least 4 hours or until firm.
- Cut and wrap. Lift the caramel from the pan using the parchment paper edges once cooled and firm. Use a buttered knife to cut the caramel into 1-inch squares. Wrap each caramel square in a small wax paper for easy storage and serving.
- Wrapping for gifts (optional). Wrap each caramel in waxed paper to keep them fresh and prevent sticking. For one-inch caramel squares, cut waxed paper into 3 x 4-inch rectangles. Place a caramel square in the center of the waxed paper and fold the ends over, wrapping it like a little boxed gift. Start with a 12-inch square of waxed paper and cut it into strips to save on paper.
Notes
Nothing beats the rich, buttery taste of homemade caramels, especially when they’re soft, chewy, and melt in my mouth. With just a few simple ingredients and patience, I can create a batch of these golden treats with the right sweetness and creaminess. They are also perfect for holiday treats, gift bags, or a nice snack at any time. I usually wrap them in wax paper for that cute, nostalgic look, and they disappear quickly!
If you love caramel flavors, don’t miss out on this warm, comforting Caramel Apple Cobbler—a perfect way to enjoy the same rich caramel sweetness in a baked dessert.
I’m confident you’ll find it just as delicious.
Key Ingredients and Tools
Here are some important ingredients and tools to help you make great homemade caramels:
- Candy thermometer: This is essential for making candy. It helps you hit the perfect temperature for soft, chewy caramel. Look for one that can clip onto the side of your pan for easier temperature monitoring.
- Heavy-bottomed saucepan: A solid, heavy pan helps cook the caramel evenly and prevents it from burning. Avoid thin pans, as they can create hot spots and lead to uneven cooking.
- Corn syrup: This is an important ingredient for creamy, smooth caramel. It stops sugar from crystallizing, which can lead to a grainy texture. If you don’t have corn syrup, light agave syrup can work as a substitute, although it might slightly alter the texture.
- Sweetened condensed milk: This adds richness and sweetness to the caramel. Be sure not to use evaporated milk, which won’t provide the same thickness or sweetness. You can replace it with the same heavy cream and add more sugar, but it might not thicken either.
- Unsalted butter: Using unsalted butter lets you control the saltiness of your caramel for a balanced flavor. If you only have salted butter, don’t add any extra salt to the recipe.
- Wax paper: Wax paper is great for wrapping your caramels since it prevents sticking and keeps them fresh. Cut the paper into small squares to wrap each piece individually, giving your caramels that classic, old-fashioned look.
Having these items on hand can make a big difference in your caramel-making. They’ll help you get smooth, chewy caramels that are enjoyable to eat and easy to manage.
Troubleshooting and Help
Technically, yes! If you don’t have a candy thermometer, you can test the caramel by dropping a bit into cold water to see if it forms a soft ball. That means it’s ready. But if you’re a fan of making candy, I’d really recommend investing in a thermometer—it takes a lot of the guesswork out of the process.
If they’re too hard, it probably means the caramel got a bit too hot. Next time, try stopping the cooking a degree or two before reaching 236°F, and make sure you’re using a reliable candy thermometer. It’s easy to go just a little over, especially toward the end when the temperature rises quickly.
A grainy texture usually means the sugar crystallized during cooking. To avoid this next time, use corn syrup, which prevents crystallization, and avoid stirring too much once the mixture starts boiling. A gentle stir now and then is enough.
These caramels are best for solid candies, not as a sauce or coating for apples, since they’re made to set firm. Some recipes stay soft and pourable if you’re looking for a caramel sauce!
It’s best not to double the recipe, as cooking a larger amount of caramel can make it difficult to reach the right temperature evenly. If you want more caramels, I’d recommend making two separate batches. It’s a little extra work, but getting that perfect texture is worth it.
Absolutely! A pinch of flaky sea salt on top, a sprinkle of cinnamon, or even a hint of espresso powder can add a fun twist. Just be careful not to add too much—start with a tiny amount and see how you like it. If you enjoy making homemade candy, you’ll love this easy, creamy Vanilla Fudge Recipe.
The easiest trick is to fill the pot with hot water and let it sit for a while. The caramel will dissolve in the water, making scrubbing much easier. You can even heat the water on the stove to speed things up. Soak them in hot, soapy water for a few minutes for utensils.
These caramels are a simple and fun treat that adds warmth and nostalgia to any get-together. With just a few basic ingredients and a little patience, you can whip up a batch of soft, chewy caramels that are perfect for sharing or savoring. Each bite offers a rich, buttery flavor that store-bought candies can’t compete with, making it well worth the effort. So, why not try making your candy?
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.