Introduction

Grandma’s Homemade Caramels are a timeless treat that offers rich, buttery sweetness with a smooth, chewy texture. Perfect for gifting or enjoying as a special indulgence, this classic recipe brings warmth and nostalgia with every bite.

The image shows a group of soft caramel squares arranged in neat rows on a white marbled surface. Each caramel piece is smooth, shiny, and a rich golden-brown color, with some sprinkled evenly with coarse white sea salt flakes on top. A few caramel squares are scattered loosely in the background, slightly out of focus, while some pieces rest on thin, transparent white parchment paper in the foreground, adding texture and depth to the composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
1 (14 ounce can) sweetened condensed milk
1 cup light corn syrup
2 cups brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Butter a 9 x 13-inch baking dish using about 1 tablespoon of softened butter. Spread it evenly on the bottom and sides with wax paper, parchment paper, or clean fingers to prevent sticking.
Step 2: In a large saucepan, melt 1 cup of unsalted butter over medium heat.
Step 3: Once the butter is melted, add the sweetened condensed milk, light corn syrup, and brown sugar. Stir constantly with a rubber spatula, scraping the sides and bottom of the pan frequently.
Step 4: Continue cooking over medium heat, stirring constantly, until the mixture reaches a gentle simmer.
Step 5: Maintain a steady simmer and keep stirring until the caramel reaches the soft-ball stage, between 235°F and 245°F (113°C and 118°C). For higher elevations, aim for the lower temperature; for sea level, aim higher.
Step 6: Remove the pan from heat immediately, then stir in the vanilla extract and salt until fully combined.
Step 7: Carefully pour the hot caramel into the prepared baking dish. Let it cool completely at room temperature for 2 to 3 hours.
Step 8: Once cooled, cut into 1-inch squares with a sharp knife. For easy handling, wrap each caramel piece individually in wax paper.

Tips & Variations

For a smoother finish, you can strain the caramel before pouring it into the dish to remove any undissolved sugar crystals.
Try adding a pinch of cinnamon or a dash of sea salt on top before cooling for a flavor twist.
If you don’t have a candy thermometer, test the soft-ball stage by dropping a small amount of hot caramel into cold water; it should form a soft, pliable ball.
Use parchment or wax paper squares when wrapping caramels to keep them from sticking together and make them easy to unwrap.

Storage

Store the wrapped caramels in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator for up to a month but bring to room temperature before serving to restore softness. Avoid freezing caramels as it can alter their texture.

How to Serve

The image shows a close-up of several smooth, shiny caramel candies stacked on a white marbled surface. The caramels are golden brown with a soft, slightly glossy texture. One caramel on top has a bite taken out of it, revealing a sticky, chewy inside with threads of caramel stretching from the bitten edge. The candies are arranged casually, with a shallow depth of field focusing on the bitten caramel while the others blur softly into the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the caramel is done?

The caramel is done when it reaches the soft-ball stage, between 235°F and 245°F (113°C and 118°C) on a candy thermometer. Alternatively, drop a small bit in cold water; it should form a soft, flexible ball that you can shape with your fingers.

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter for this recipe to control the salt content precisely. If using salted butter, omit or reduce the added salt to prevent the caramel from becoming too salty.