Easy Homemade Caramels

These easy homemade caramels are rich, buttery, and perfectly chewy, made with just a handful of simple pantry ingredients. This is a straightforward stovetop recipe that doesn’t require complicated techniques, making it approachable even if you’ve never made candy before.

The result is classic, old-fashioned caramels with a smooth texture and deep caramel flavor—perfect for cutting into squares, wrapping for gifts, or serving during the holidays. Whether you’re making a batch for Christmas, special occasions, or homemade treats throughout the year, this recipe delivers reliable results every time.

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Easy Homemade Caramels

Rich, buttery homemade caramels with a smooth, chewy texture made from simple pantry ingredients. This easy stovetop recipe delivers classic caramel flavor and reliable results, perfect for cutting into squares, wrapping for gifts, or enjoying year-round.

Ingredients

• 1 cup light corn syrup
• 2 cubes salted butter (1 cup)
• 2 cups brown sugar
• 1 can sweetened condensed milk

Instructions

To Make the Caramels

• Line a 9X9-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. Lightly butter the parchment and set aside.

  In a heavy-bottom saucepan over medium heat, combine the corn syrup, butter, brown sugar, and sweetened condensed milk.

  Bring the mixture to a gentle boil, stirring constantly to prevent scorching.

  Continue stirring and cooking for 20 minutes, or until the caramel thickens and reaches 230–250°F, depending on how firm you prefer your caramels.

  Carefully pour the hot caramel into the prepared pan and spread evenly.

  Allow the caramels to cool completely at room temperature until fully set.

  Lift the caramel slab from the pan, cut into squares, and wrap individually in wax paper if desired.

Notes

• This recipe does not require a candy thermometer. Visual cues such as color, thickness, and texture can be used instead.

  Stir constantly while cooking to prevent burning.

  For easy removal, parchment paper is recommended over greasing alone.

  Store wrapped caramels at room temperature or refrigerate for longer storage.

  Yield will vary slightly depending on how thick the caramels are poured and how they are cut.