Name: Best Homemade Caramel Candy
Prep time: 2 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups brown sugar, packed; 14 ounces sweetened condensed milk; 1 cup butter (2 sticks); 1 cup light corn syrup; 2 teaspoons vanilla extract; Optional: flaky sea salt, chocolate drizzle or coating, chopped nuts, almond extract, or espresso powder

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There’s nothing quite like soft, chewy caramel made from scratch. This homemade caramel candy recipe gives me that buttery richness, smooth texture, and nostalgic flavor that store-bought candies can’t compare to. Whether I cut them into bite-sized squares to enjoy with coffee, wrap them up as gifts, or use them for caramel apples, these little golden gems are always a hit.

Best Homemade Caramel Candy

Why You’ll Love This Recipe

I love this caramel candy because it comes together in about 30 minutes, which means I don’t have to spend hours stirring at the stove. The texture is perfectly chewy without being too tough, and the flavor has that deep caramelized sweetness balanced with creamy butter and vanilla. Since I almost always have the ingredients on hand, I don’t have to make a special trip to the store. These caramels are also versatile—sometimes I add a sprinkle of flaky sea salt, dip them in chocolate, or fold in chopped nuts for a twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups brown sugar, packed
14 ounces sweetened condensed milk
1 cup butter (2 sticks)
1 cup light corn syrup
2 teaspoons vanilla extract

Optional additions: flaky sea salt, chocolate drizzle or coating, chopped nuts, or extra flavorings like almond extract or espresso powder.

Directions

Line a 13×9 pan with foil and spray it lightly with cooking spray or oil. Set aside.
In a heavy 2-quart saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.
Cook and stir until a candy thermometer reads 248°F (firm ball stage). This usually takes 25–30 minutes.
Remove from heat and quickly stir in the vanilla extract.
Pour the hot caramel into the prepared pan. Work quickly, as it begins to firm up fast.
Let it cool completely, then lift out the caramel using the foil. Cut into squares and wrap each piece in parchment paper.

Servings and timing

This recipe makes about 36 one-inch caramel squares. The prep time is just 2 minutes, cooking takes around 25 minutes, and cooling takes about 3 minutes. In total, I can have homemade caramel candy ready in about 30 minutes.

Variations

Sprinkle sea salt over the top for salted caramel.
Dip each square in melted chocolate for a decadent treat.
Add chopped pecans or almonds for texture.
Stir in espresso powder or flavored extracts for unique twists.
Use parchment paper instead of foil if I prefer easier cleanup.

Storage/Reheating

I like to wrap each square individually in parchment paper to keep them from sticking together. Then I store them in an airtight container at room temperature for up to two weeks. If I want to keep them longer, I refrigerate them with parchment between layers or even freeze them. To freeze, I place parchment between layers, freeze flat, and thaw in the fridge overnight before bringing them to room temperature.

FAQs

Do I need a candy thermometer for this recipe?

Yes, I find that a candy thermometer is essential. The caramels need to reach the firm ball stage (248°F) for the perfect chewy texture. Without one, it’s very easy to undercook or overcook them.

Can I double the recipe?

I don’t recommend doubling the recipe because the cooking time changes with the larger volume, which can affect the texture. Instead, I just make multiple batches back-to-back.

Why is my caramel grainy?

Graininess happens when sugar crystallizes on the sides of the pot. I prevent this by brushing the sides of the pot with a little water while cooking or by avoiding too much stirring once it starts boiling.

Can homemade caramel be frozen?

Yes, I can freeze caramel squares. I just separate layers with parchment paper, store them in an airtight container, and thaw them in the refrigerator overnight before serving.

Can I dip these caramels in chocolate?

Absolutely! Once the caramels are cut and cooled, I dip them in melted chocolate for an extra-indulgent treat.

Conclusion

Making caramel candy at home is easier than I once thought, and the payoff is incredible. With just a handful of ingredients, I can create soft, chewy caramels that are rich, buttery, and full of flavor. They’re perfect for snacking, gifting, or using in other desserts. This recipe has become my go-to because it delivers smooth, consistent results every time. Once I started making my own, I realized there’s simply no going back to store-bought.