Best Homemade Caramel Candy Recipe

I finally perfected a best homemade caramel recipe that’s ideal for making caramel apples and yields Chewy Homemade Caramels you can wrap up as homemade gifts.

I’ve chased the perfect caramel for years, and Best Homemade Caramel RECIPE is perfect for making caramel apples & all your sweet plans. I call these Chewy Homemade Caramels because they hold together just right, with a rich deep flavor from unsalted butter and the light brown sugar warmth that keeps you coming back for more.

I still mess up the timing sometimes, and thats ok, it taught me little tricks that make each batch better. If you like bold, slightly sticky bites that melt in your mouth you might want to try this one, its not fancy but it gets the job done.

Ingredients

• Unsalted butter: Adds rich fat and creamy mouthfeel, helps caramel set.

  High saturated fat, low carbs

• Brown sugar: Deep, molasses sweetness and moisture, mostly sucrose and carbs, little to no fiber
• Granulated sugar: Pure sweetness and structure, all simple carbs, drives caramelization and chewiness
• Corn syrup: Adds glucose to prevent crystallization, keeps caramels smooth and chewy, lots of carbs
• Heavy cream: Rich fat and lactose for creaminess, supplies some protein and calcium, calorie dense
• Vanilla extract: Concentrated flavor boost, adds warm aromatic notes, negligible calories its mostly flavor not nutrition
• Sea salt: Balances sweetness and enhances flavor, adds trace minerals, a little goes a long way

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon fine sea salt (or kosher salt)
• Flaky sea salt for sprinkling, optional

How to Make this

1. Line an 8×8 or 9×9 inch baking pan with parchment, leaving some overhang to lift the caramel out later, and lightly butter the paper and sides. Measure everything first so you dont run around when the sugar starts boiling.

2. Warm the heavy cream in the microwave for 20 to 30 seconds until just warm, not boiling. Warm cream reduces violent splatter when it hits hot sugar.

3. In a heavy bottomed saucepan over medium heat melt 1 cup (2 sticks) unsalted butter. Add 2 cups packed light brown sugar, 1 cup granulated sugar and 1 cup light corn syrup. Stir until the sugars are dissolved and the mixture is combined.

4. Pour in the warm cream, increase heat to medium-high, attach a candy thermometer to the pot (or be ready for the soft ball test), bring the mixture to a steady boil. Once boiling stop stirring but you can gently swivel the pan, and if you see sugar crystals on the sides brush them down with a wet pastry brush.

5. Cook until the thermometer reaches 245 to 250 degrees F. 245F gives a softer chew, 250F gives a firmer caramel thats better for apples. If you dont have a thermometer use the soft ball test in cold water.

6. Remove the pan from heat right away. Let it sit 20 to 30 seconds to calm down then stir in 1 teaspoon pure vanilla extract and 1 teaspoon fine sea salt. Stir just until fully mixed.

7. Immediately pour the hot caramel into the prepared pan, smooth the top with a spatula, sprinkle flaky sea salt over the top if you want that salty crunch.

8. Let the caramel cool at room temperature until it’s set about 2 hours, then chill in the fridge for 30 to 60 minutes to make cutting easier.

9. Lift the set caramel from the pan using the parchment overhang, cut into squares with a sharp knife or pizza cutter (wipe the blade between cuts for clean edges), wrap pieces in wax paper if storing. Store at room temp in an airtight container up to 2 weeks or refrigerate for longer.

Equipment Needed

1. 8×8 or 9×9 inch baking pan lined with parchment (leave an overhang to lift the caramel later), lightly buttered
2. Heavy bottomed saucepan for cooking the caramel
3. Candy thermometer (or be ready for the soft ball test in cold water)
4. Heatproof silicone spatula for stirring and an offset spatula to smooth the top
5. Measuring cups and measuring spoons, plus a microwave safe measuring cup to warm the cream
6. Wet pastry brush to brush down sugar crystals on the pan sides
7. Sharp chef knife or pizza cutter for clean cuts, plus a small towel to wipe the blade between cuts
8. Heatproof oven mitts or pot holders and a heatproof bowl to rest the hot pan if needed

FAQ

Best Homemade Caramel Candy Recipe Substitutions and Variations

• Unsalted butter: Swap with salted butter 1:1 but skip or cut back the teaspoon of added salt. For dairy free use a stick-style vegan butter 1:1 (works best) or full‑fat coconut oil plus a bit of neutral oil for texture, expect a slightly different flavor.
• Light brown sugar: Use dark brown sugar 1:1 for a deeper molasses note, or make light brown sugar by mixing 1 cup granulated sugar with 1 tablespoon molasses if you ran out, works just fine.
• Light corn syrup: Best swaps are glucose syrup or Lyle’s golden syrup 1:1 since they also stop crystallization. Honey or maple syrup will work 1:1 but will change the flavor and can make the caramel more likely to grain, so stir and watch temp closely.
• Heavy cream: For dairy free use full‑fat coconut milk or coconut cream 1:1, it gives a rich result but coconut flavor shows through. If you only have evaporated milk, add about 2 tablespoons unsalted butter per cup to bump the fat, use 1:1 otherwise.

Pro Tips

– Measure and prep everything before you turn on the burner, trust me youll thank yourself when the sugar starts boiling; have your thermometer clipped to the pot so you can read it without fishing around.

– To avoid grainy caramel, never stir once it reaches a full boil, just gently swirl the pot and keep a wet pastry brush or a damp finger towel handy to wash down any sugar crystals from the sides.

– Pull the pot a couple degrees under your target temp because the caramel keeps cooking while you stir in the vanilla and salt; if you want softer chew aim for the lower end, firmer for apples.

– For clean cuts and nicer texture chill the set caramel until firm then use a very sharp knife or heated blade wiped between cuts, and wrap pieces individually in wax or parchment to keep them from sweating.