There’s something magical about unwrapping a piece of soft homemade caramel – that moment when it yields just right between your fingers before melting on your tongue. I still remember my first caramel-making disaster (let’s just say I learned the hard way not to skip the candy thermometer!), but after years of tweaking, I’ve nailed down the simplest, most foolproof method. These soft homemade caramels use basic pantry ingredients you probably already have, and the process is surprisingly straightforward once you know the tricks. The real secret? Cooking them to exactly 245°F for that perfect chewy-but-not-sticky texture that makes people beg for the recipe.
Ingredients for Soft Homemade Caramels
Gathering your ingredients is the first step to caramel success – and trust me, using exactly what’s listed here makes all the difference! You’ll need:
- 1 cup granulated sugar (yes, just plain white sugar – no fancy substitutes!)
- 1/2 cup light corn syrup (this prevents crystallization – don’t skip it)
- 1/4 cup water (room temp is fine)
- 1/2 cup heavy cream (the higher the fat content, the creamier your caramels)
- 1/4 cup unsalted butter (cut into chunks so it melts evenly)
- 1 tsp vanilla extract (use the real stuff – imitation just won’t taste right)
- 1/4 tsp salt (balances the sweetness perfectly)
See? Nothing weird or hard-to-find – just simple ingredients that transform into something magical when heated together.
Equipment You’ll Need
You won’t need fancy gadgets for these soft homemade caramels – just a few trusty kitchen staples:
- A heavy-bottomed saucepan (this prevents scorching – I learned that the hard way!)
- Candy thermometer (non-negotiable for perfect texture)
- Parchment paper (for easy removal)
- 8-inch square pan (metal works best)
- Wooden spoon or heatproof spatula (for stirring)
That’s it! Now let’s make some magic happen.
How to Make Soft Homemade Caramels
Preparing the Pan and Sugar Mixture
First things first – line that 8-inch pan with parchment paper, leaving some overhang on the sides (trust me, you’ll thank me later when lifting out the whole slab). In your heavy saucepan, combine the sugar, corn syrup, and water over medium heat. Stir just until the sugar dissolves – then here’s the hard part: hands off! No more stirring once it starts boiling. The sugar needs to work its magic undisturbed until it turns a beautiful golden amber.
Heating the Cream and Butter
While your sugar mixture does its thing, warm the cream and butter together in a separate saucepan. Keep the heat low – we want them just warm enough to combine smoothly, not boiling. Here’s my pro tip: when adding this to the sugar mixture, pour in a slow, steady stream while stirring constantly. Go too fast and you’ll have a volcanic sugar explosion (been there, cleaned that!).
Cook to the Perfect Temperature
This is where your candy thermometer becomes your best friend. Clip it to the side of the pan, making sure it’s not touching the bottom. Cook the mixture, stirring occasionally, until it reaches exactly 245°F (that’s the sweet spot for soft-but-not-sticky caramels). If it goes to 250°F, they’ll be firmer – good to know if you prefer more chew. Whatever you do, don’t walk away! Sugar can go from perfect to burnt in seconds.
Finishing and Cutting the Caramels
When your caramel hits the right temp, pull it off the heat immediately and stir in the vanilla and salt – this is when the magic really happens! Pour it into your prepared pan and resist the urge to poke at it as it cools (about 2 hours). Once set, use the parchment to lift it out, then cut into squares with a sharp knife. I like to wrap each piece in wax paper – makes them feel extra special and keeps them from sticking together.
Tips for Perfect Soft Homemade Caramels
Want pro-level soft homemade caramels every time? My hard-earned tricks make all the difference! First, always test your candy thermometer in boiling water – it should read 212°F at sea level. Humid days are caramel’s worst enemy (trust me, I’ve had batches turn into sticky puddles), so pick a dry afternoon if you can. And here’s my favorite trick: for firmer caramels your dentist would hate, cook to 250°F instead. Just 5 degrees changes everything!
Storing and Serving Suggestions
Nothing beats grabbing a soft homemade caramel from the jar whenever that sweet tooth hits! Keep them fresh by storing in an airtight container at room temperature – they’ll stay perfect for up to two weeks (if they last that long!). These make such thoughtful gifts – I love stacking them in little tins with pretty ribbon. They’re also heavenly paired with desserts – try pressing one into brownie batter before baking or melting over ice cream for an instant caramel sauce!
Soft Homemade Caramels FAQs
Q1. Can I use honey instead of corn syrup?
You can, but it’ll change the flavor and texture. Honey has a stronger taste and can make your caramels softer. Corn syrup prevents crystallization, so without it, you might end up with grainy caramels. If you’re okay with experimenting, go for it – but I’d stick with corn syrup for foolproof results.
Q2. Why did my caramels crystallize?
Crystallization usually happens if sugar crystals form on the sides of the pan or if you stir too much after the sugar dissolves. Always brush down the sides of the pan with a wet pastry brush and resist stirring once it’s boiling. Trust me, patience pays off here!
Q3. Can I make these without a candy thermometer?
I wouldn’t recommend it. The thermometer ensures you hit that perfect 245°F for soft caramels. Without it, you’re just guessing – and caramel is too precious to risk! If you’re serious about candy-making, a thermometer is a must-have.
Q4. How do I fix sticky caramels?
If they’re too soft, they might not have cooked long enough. Next time, aim for 250°F for a firmer texture. For now, store them in the fridge to firm up. They’ll still taste amazing – just a little different!
Nutritional Information
Just so you know – these numbers are estimates per caramel (because let’s be real, who stops at just one?):
- 60 calories
- 3g fat (2g saturated)
- 9g carbs
- 8g sugar
Not bad for such a decadent little treat! Everything in moderation, right?
Share Your Results!
Did your soft homemade caramels turn out dreamy? Snap a pic, leave a note, and tell me all about your caramel adventures – I love hearing your kitchen stories!
Print
Irresistible Soft Homemade Caramels in 5 Simple Steps
- Total Time: 30 mins
- Yield: 36 caramels
- Diet: Vegetarian
Description
Make soft homemade caramels with this simple recipe. Perfect for gifts or a sweet treat.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line an 8-inch square pan with parchment paper.
- Combine sugar, corn syrup, and water in a saucepan over medium heat.
- Stir until sugar dissolves, then let it boil without stirring until golden.
- In another saucepan, heat cream and butter until warm.
- Slowly pour the cream mixture into the sugar mixture while stirring.
- Cook until the caramel reaches 245°F on a candy thermometer.
- Remove from heat, stir in vanilla and salt.
- Pour into the prepared pan and let cool completely.
- Cut into squares and wrap in wax paper.
Notes
- Use a candy thermometer for accurate results.
- Store in an airtight container for up to two weeks.
- For firmer caramels, cook to 250°F.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: American
