Foolproof No-Stir Homemade Caramels {With Step-by-Step Tutorial}
This amazing recipe for homemade caramels is completely foolproof! No stirring required; the caramels are rich and buttery and creamy…and perfect!
Although I have several caramel recipes here that I really quite adore, I was so, so happy when my Aunt Marilyn passed on this foolproof, no-stir caramel recipe to me a few weeks ago. (I actually asked her about it in my quest to make about a bazillion caramel apples, and in the process, it kind of stepped in as my new go-to caramels recipe for literally everything caramel.)
I’ve never made an easier caramel recipe and I really mean that.
Other than gently combining the first set of ingredients as they begin to melt (and then stirring in the vanilla at the very, very end), it truly is no-stir throughout the cooking, caramelizing process which means you don’t have to sit and babysit the caramel while it cooks.
I mean, don’t go off and start that new DIY doghouse you found on Pinterest or anything, but you can certainly unload the dishwasher and help child A and B with their homework while the caramel bubbles away.
The trick is to use a heavy-bottom saucepan (nothing fancy; my old school Farberware set is plenty good for the task) and moderate the heat of your stove so that the mixture maintains a simmer without burning.
If you turn down the heat and the caramel stops simmering, simply increase the heat little by little until a good simmer is reached and then leave it there. You’ll be good to go.
These caramels are rich and creamy and perfect. I’ve made them at least a dozen times in the last couple weeks (don’t ask why; I fully recognize that’s way too much caramel for any normal person) and I’m sold. Fantastic, perfect recipe.
You will need a candy thermometer; my favorite one is this electronic model. I’ve been using it for years and it still cooks at the right temperature (because, you know, that’s kind of important) and it hasn’t failed me yet.
It will vary slightly, but if you are wondering on timing, I’d say plan on about 45 minutes to an hour to make the caramels start to finish (not counting the cooling time).
I included a little step-by-step tutorial below the recipe. So what are you waiting for! Go make some caramels already!
One Year Ago: Loaded Broccoli Cheese and Bacon Soup
Two Years Ago: Glazed Chocolate Chip Scones {And Halloween Recap}
Three Years Ago: Hearty Turkey and Bean Chili
Foolproof No-Stir Homemade Caramels
Ingredients
- ¾ cup (170 g) salted butter
- ¼ teaspoon salt
- 1 cup light corn syrup
- 2 cups (424 g) granulated sugar
- 2 cups heavy whipping cream, divided (meaning, you’ll add half at the beginning and half later)
- 2 teaspoons pure vanilla extract
Instructions
- Line an 8X8-inch pan with parchment paper and set aside.
- In a medium heavy-bottomed saucepan, combine the butter, salt, corn syrup, sugar and 1 cup of the cream. Over low heat, warm the ingredients until the butter is melted. Gently stirring during this part is ok to help combine the ingredients – just take care not to stir too vigorously and splash the liquid high up on the sides of the pan; also, take care to use low heat for this step. Too high of heat can cause the ingredients to melt unevenly and cause the butter to separate.
- Once the ingredients are warmed and melted, increase the heat to medium-low (I keep my stovetop dial between a 3 and 4 the entire time; each stove is different so just keep an eye on the heat). Because these are no-stir caramels, too high of heat will burn the ingredients on the bottom. Moderate the heat of your stove so that the mixture maintains a simmer without burning. If you turn down the heat and the caramel stops simmering, simply increase the heat little by little until a good simmer is reached and then leave it there. You’ll be good to go.
- Clip a candy thermometer to the side of the pan and bring the mixture to a simmer. Cook, without stirring, until the mixture reaches 236 degrees F. Pour in the remaining 1 cup cream. Gently swirl the caramel once or twice with a wooden spoon or spatula to incorporate.
- Again, bring the mixture to a simmer (don’t adjust the heat to sharply – I keep mine set the same as before) and cook until the thermometer registers 245 degrees F.
- Off the heat, carefully stir in the vanilla. It will bubble; just like before, just gently swirl with a spoon or spatula.
- Immediately pour the caramel into the prepared pan – don’t scrape the sides, just tip the pan until no more drizzles out. Let the pan of caramels cool completely at room temperature before cutting into pieces.
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Recipe Source: adapted slightly from my Aunt Marilyn (added a bit of salt, decreased the cooking time just slightly)
183 Comments on “Foolproof No-Stir Homemade Caramels {With Step-by-Step Tutorial}”
I really hope these taste good! I doubled this recipe and am now at 4 hours of waiting for this to come to temperature! Was not planning on this taking so long!
AMAZING!!! I just made a batch for Twixter cookies. Last year I used store-bought. Gag! compared to this luscious, dreamy, silky, flavorful wonder!! I’d forgotten how good those Twixter cookies were. So worth it!
This was my first time making this recipe and I loved how I could leave it while making oodles of cookies and keep checking it. However, it may have taken 3 hours! I had to dial my stovetop to medium to get it to reach the proper temperatures. I also used what I would consider a medium saucepan and had to transfer it to a larger one to prevent the bubbly mixture from completely overflowing, which lengthened the cooking time. In the standard set of 3 saucepans which come with a set, I used the largest.
Thank you, Mel, for another amazing recipe! It’s such a comfort to know when I try out your recipes even for the first time, they are solid! The last time I tried to make soft caramels like these about 10 years ago they never hardened enough and it was a total waste. Thanks for all you do! You truly add value to our family in the most amazing way!
No way these take just an hour!
This was my first attempt at caramels and they turned out great! Thank you for the step by step tutorial—it really helped! I threw a bit of coarse salt on top and it made the flavor pop. Do I store these in the fridge or room temp?
i made caramel i cut it into shapes i left it on a cookiesheet overnite and it lost it shape is there some thing i can do?
It sounds like it maybe needed to be cooked to a few degrees hotter. I’ve heard you can melt caramel and bring it to a simmer and cook again, but I haven’t tried it.
I’ve undercooked caramels plenty! You can for sure get it back in a pot and boil it until it looks dark enough. Careful though because it is easy to over cook but I’ve found they are still tasty as a harder candy too.
I love homemade caramels so so much but have been terrified of making them myself! I’ve heard so many horror stories and have never really made any sort of candy before. I decided to try it today. Followed the recipe exactly and they turned out perfectly! Thank you!
could I use this recipe and add anise extract instead of vanilla for licorice caramels? I am not a fan of sweetened condensed milk and like that this uses cream instead.
Yes, definitely.
This sounds amazing! Can I use vanilla paste instead of extract?
Yes!
took way to long to cook,but good recipe
Easy, took my time and kept the temperature very low and they came out great. Thank you!
I’m 13 and I made these and they turned out delicious. I was really worried they weren’t gonna turn out since I didn’t have a candy thermometer and I’ve never made caramels before, but they were sooooo good and I didn’t have any problems! I just used a normal baking thermometer. They were perfect for beginners and fairly easy to make. Thank you for making these!
I take back what I said . They are grainy and not soft and chewy at all. Its like the sugar in it crystallized. I think I cooked it too long. But it still has the perfect caramel taste.
I unfortunately don’t have a candy thermometer and with this virus going around it is really hard to get one.
I would like to try it with just a normal baking thermometer. Any thoughts on that? Have you ever tried it with a normal baking thermometer?
Thanks bunches!
And also, what kind of corn syrup did you use? will “Golden Corn Syrup” work well?
I haven’t tried that, so I’m not sure how it would work, Joy – do you mean an instant-read thermometer? Also, I use karo corn syrup.
I actually really loved these caramels! Thank you for making it so easy to follow. I can’t wait to make these for our next family party! So so yummy!
This recipe didn’t work for me. …and it went forever… it was like the second cup of heavy cream in that hot mixture curdled… so sad. I ended up turning up the heat to finish. They set up fine and have a beautiful color, but are not smooth like others I have made.
***Update-I will say that it set up fine and was better once that happened. I have another, very similar recipe, which has 1/4 cup less butter. I think it is fine with only 1/2 cup butter not 3/4 cup.
How long (roughly) does it take for the caramel to set?
About 2-4 hours.
Excellent caramels!
Has anyone made this recipe with regular whipping cream vs. heavy whipping cream? Some caramel recipes say that the fat content matters and I purchased regular whipping cream which has a lower fat content. Thanks!
This is the “secret recipe” that my friends ask me to make! I prepare exactly as instructed but sprinkle a little coarse salt on at the end. A keeper and for me, foolproof!
I needed a really good soft chewy caramel to dip my mini pretzel rods in. This caramel is creamy, buttery, soft and chewy. Exactly what I wanted. I doubled the recipe because I had a lot to do. Recipe is perfect. Pretty much dumped everything in a pot and let it do it’s thing!! So easy and very “fool proof”!! Thank you for this recipe. The candy making caramel I used to buy discontinued and I’ve had the hardest time trying to find a recipe to replicate that and this one not only replicated it but I believe it tastes even better!!!! Awesome recipe!! Follow directions, watch the temperature and add the right amount of cream and it’s impossible to get too hard. I did stop at 240° To make sure it stayed soft and it’s was perfect!!!
These were easy and delicious! I used my inaccurate thermometer to prop up my accurate one. Make sure you have an accurate thermometer. Hardest part was wrapping them individually 😉 makes about 90 caramels.
Absolutely delicious!!!
I am nearing 2 hours of cooking. I have not stirred, but the mixture bubbles and sprays on the stove top. I am using an electric stove. Does that make a difference? I cannot get the thermometer to go over 180 degrees. I have the dial set just below medium.
Did the caramels come to temperature? This recipe can take a while depending on the heat of the stove.
I have tried to make this (or the cinnamon version) at least a half dozen times. Probably more. I always ALWAYS fail, and I follow the directions exactly. A current horrifying scarring burn from tonight’s attempt has convinced me I either can’t make candy, or this recipe doesn’t work. (It’s probably me.)
I mean, come on. I make croissants from scratch. But I can’t make caramel??
Hey Jenna – sorry you are having trouble with this recipe. Can you give me a few more details about what’s happening when they aren’t turning out? I can help you troubleshoot. Also what kind of candy thermometer are you using?
I make Cannabis infused butter and use that butter in these caramels. They are delious and a great way of taking my medicine for chemothapy side effects , and pain.
I followed the recipe exactly the only thing I did differently was I cut the recipe in half because I didn’t want that many caramels and I wasn’t sure if they would turn out. They became very hard and I’m wondering what could have caused this to happen.
If the caramels were too hard, it sounds like they cooked to too high of a temperature. That could be due to your candy thermometer not being accurate. Have you tested it to see if it is?
I have made your Caramels since Xmas twice a month and never had a bad batch…love them! Friends are having me make them some….thank you
Great recipe, thanks. Some tips. The pictures show what I would call a soft rolling boil versus a simmer (vis a vis cooking time complaints). A rocking pizza cutter with a light coating of spray cooking oil makes cutting the caramels easy. These candy wrappers and a vacuum food sealer save time and help preserve freshness. https://www.amazon.com/gp/product/B01AF47X28/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
Have you ever doubled this recipe? I ordered one if the thermometers and was having trouble setting it and they was me to pay to have a tech help me !!! I just set the thermometer in and turned it on and wTched the time ! It worked fine
Yes, I double this – it takes longer to cook and come to temperature but as long as you use a large pot, you’ll be fine
These somehow turned out great for me! To start, I stepped away while the ingredients were melting, forgot to stir and ended up with hard sugar, I didn’t panic and just forged ahead. Then I didn’t realize I needed 2 cups total of heavy cream! I just took it to 240 degrees and poured it into the pan and they turned out great! Maybe not as rich and creamy had I not forgotten the other cup of cream though 🙂
Appreciate the photoA. Easy to make. I liked the idea of not standing and stirring constantly which is why I tried this recipe. Caramels have good flavor, but super greasy residue made them messy to eat. They were also a bit too sticky. Iwill go back to the recipe I normally use.
Can this recipe be doubled successfully?
Yes, just use a pretty large pot as it will bubble up during cooking.
Could you use this recipe for dipping caramel apples?
Yes!
I just wanted to say, I just tried making these for the first time and your pictures were amazing! I’ve made 2 batches and shipped them off already. Working on my third, vanilla cardamom! (I replace 1 tsp vanilla with 1 tsp cardamom oil) So good. Thank you so much for sharing the recipe!
Loved these! They came out perfectly. Thanks for the great instructions. I’m a technical writer, so I appreciate detailed, clear instructions. I did everything as described and these wonderful caramels resulted.
Loved these! They came out perfectly. Thanks for the great instructions. I’m a technical writer, so I appreciate detailed, clear instructions. I did everything as described and these wonderful caramels resulted.
i love it
I tried these caramels yesterday and they are amazing! I loved the fact that I didn’t have to babysit them by having to stir them until they were done. I too found that it took closer to an hour and a half to get to the final temperature. Perhaps I could’ve turned up the heat just a bit and will try that next time. The flavor, the texture and consistency, as well as the color of these caramels was perfect. I will definitely make these again! Thanks for sharing!
So I’m making these now and it’s going on an hour and 20 min…. is it supposed to take this long? It took awhile to reach 236 degrees and now it’s taking a while to get to 245. Do I need to turn up the temp? It’s already boiling, I don’t want them to burn. Thanks
Hey Shannon – sounds like you could probably turn the heat up just a bit and be ok.
I want to make chocolate covered caramels. Are these caramels soft enough to bite in half, or would I need a different recipe? I am planning on using candy molds too. Thanks!!!!!!!!
Yes, these are soft enough to bite in half.
I made these yesterday just so I can make the twister cookies and it came out great! I didn’t have a candy thermometer so I just judged it by color and texture and they were perfect! Will be making again since it was so simple and delicious.
I made these, while they are delicious, they did not set up all the way at room temp. Can’t figure out what i did wrong. (Not a candy making novice)
Mel! Hello! So I’m making this caramel for the first time, and I’m wondering if it’s normal for one batch to take nearly 3 hours to finally reach 245 degrees faranheit? And if not, do you think I needed to turn the heat up??? I am a caramel novice, for sure! I’m making the twixter cookies and kind of can’t wait!! Thanks!!!
Hi Meg – these definitely take longer to make because of the no-stir/low heat factor but three hours sounds a little on the high end. I usually figure about 1 1/2 hours for a batch so I think you could risk turning the heat up a little.
Made these today and it seems to be setting up perfectly. A little nerve-wracking not stirring but yes, it seems to yield a really nice caramel. I doubled the recipe (make sure your pot is big enough as it really expands before the second of cup of cream is added) and used full fat coconut milk instead of cream. Used a little bit for pretzel sticks and those have set up nicely.
Thank you for posting this recipe!
Hello-
Sorry for the long post but I have a question, advice and comment:
Mel (or anyone) – I made both these and the soft chocolate caramels and they came out greasy- still delicious…the right solidness etc… a Google search told me why they’re greasy (seperation, heat changes etc which did happen) but they’re still delicious ….I just wanna make sure it’s still safe to eat before I give them out as gifts. Me and the kids have been eating them and are fine so far. I guess I shoulda asked before I wrapped them all I’m making another batch soon and I hope to see less greasiness by avoiding the mistakes I made.
Also I wanted to share some advice for anyone who is perhaps reading this and considering making caramel for the first time (like me) since everyone’s comments and Mel’s responses really helped me—–having a good working calibrated candy therometer (and know how to read it ) is key! That was essentially my issue- I was reading the thermometer all wrong the first time (lines were hard to read—what I thought was the 250
Line was really 225)—-and I later learned it was calbibrated wrong…..so it came out runny and didn’t solidly after several hours. After re-reading comments and following Mel’s great calibrating advice I found out my thermometers were way off. I threw everything back in the pots and the caramels were saved…greasy but saved! So def calibrate and read the thermometer correctly!
Lastly I wanted to say thank you Mel for your wonderful blog- this is my first stop when I’m looking for a recipe or technique—I’m a lil new to the whole cooking from scratch thing and your blog has been such a great resource!
I think they’re definitely safe if they’ve been cooked to the right temperature and have set up correctly. Thanks for the tips and input! And thanks for the sweet comment – I appreciate it so much! 🙂
Have you ever added chopped nuts to the caramels? Which do you think would work better, walnuts or pecans? At what point would you add the nuts? We made them according to the recipe and they are delicious, but I was just thinking nuts might be good in them also. Thanks for the recipe, this will now be a regular for our holidays!!
I’m partial to pecans over walnuts personally. I’d stir them in at the very end with the vanilla.
I’m new to this can’t making biz and I’ve just made a batch of these… I apparently cooked them a little too long:( My finger barely makes and indent. Is there any way to salvage them? Could I melt it down again and add more cream? I don’t know what I’m doing:(
Hi Lacie – did you use a candy thermometer?
Yes I did. It’s a few years old and maybe not a great one…
Yes I did but it’s a few years old and now I’m thinking it’s not a very good one…
I made these yesterday and the parchment would not peel off, anyone else have this issue? Any other suggestions? The caramels tasted amazing if only could get the paper to peel. Was tempted to try alum foil with coconut oil on it to prevent sticking?
What brand of parchment paper did you use, Dani?
Good question, likely a generic brand. Do you have a specific brand you use?
I usually use Reynolds or the precut ones from King Arthur Flour.
This is the most AMAZING recipe for Caramel’s I have ever used. I can’t believe how amazing they are. Takes forever to make but so worth it. THANK YOU!!
Mine were a disaster. I simmered and simmered and simmered over med-low heat and the temperature on the thermometer wouldn’t budge above 220. After about 60 minutes of simmering, I slowly increased the heat until the thermometer hit 242 (I’m at 3000 ft. above sea level). It burned, and the caramels are hard as rocks. I’m sure it was something I did and not the recipe, but still, I’m bummed.
Hi Jaclyn – it sounds to me like maybe your thermometer might be off a bit. Have you ever calibrated it to make sure it’s measuring correctly? Sorry this didn’t work out well for you.
AMAZING!! I made a batch with RUM FLAVOR. Boy oh boy!! Love it
These are AWESOME!! But instead of vanilla, I flavored them with RUM FLAVOR!!
I can’t wait to double the batch and give out at Christmas!!
Hi,
I really want to try to make these caramels, but I find it difficult to understand the recipe when writing cups. Are you able to write it in grams. Thanks in advance.
Hi Sarah – there are several online converting calculators (if you google) that can help convert cups to grams.
Hi Mel, thanks, I will try that
What if after making I want to drizzle on cheesecake. Can I nuke it ? The cheesecake will not be finished yet when I make these .
This caramel is much firmer than a caramel sauce for a cheesecake – I’d probably recommend using another type of caramel, like this one, for drizzling.
Hello, I’ve tried two recipe’s in that last week with similar failed results. When I remove from the stove and pour onto the cookie sheet, the caramels don’t firm up or harden. It looks like it separates. I get the caramel on the top but it looks like it’s setting on a layer of oil. It has a great taste but it’s a thick liquid. What am I doing wrong?
Have you ever used this recipe for caramel apples? I made it, and it’s delicious by the way, but it will not stay on my apples. Any thoughts? Thanks!
Never mind, I did find your link above to the caramel apples. But, I do have the same problem as the comment below that the oil separated out quite a bit. My caramels did thicken up and were delicious, but I had to wipe off a heavy layer of oil that formed on top. It seemed to be that oily aspect that kept my caramel from sticking to the apples. Any thoughts? Thanks!
Mel,
I LOVE your recipes!!! Everything you post is amazing! I have a question about the caramel, could you double the recipe?
Thanks!
Kate
Sorry- never mind! I just saw a previous comment and the answer is yes! How big of a pot should I use to double it?
I use my 6 quart pot when I double this recipe.
Hi Mel,
I am making these right now. Wondering if they can be frozen ?
I would like to make them chocolate dipped for my daughters wedding in October- just trying to do as much in advance as possible.
Thanks
Renee
I have never frozen these caramels, Renee, so unfortunately I’m not sure. You might do a trial run to see how they fare in the freezer just to be sure. Good luck!
My husband and I made this recipe last night. I did not have time to do it over the holidays. I hate making caramel because of the stirring and I was amazed at this recipe. It was the best I ever had. Will keep it and hand it down.
And my husband can’t keep his hands out of it. Ty ty
Thank you for this recipe!!! These caramels are absolutely delicious! I made several batches before Christmas for parties and gifts and there were rave reviews all around.
Can the recipe be doubled with the same amazing results? (Using appropriately sized pot/pan of course.) Candies tend to be drama queens and the slightest change can set them off!
Yes, I double this all the time!
Oh my goodness gracious!!! These are heavenly!!! I am not a big fan of caramel but these are the absolute best things I have ever tasted in the entire world! yum o!
Hey! What is the approximate time it takes you to cook these?
Anywhere from 45 minutes to 1 1/2 hours (depending on how low I’m keeping the heat). Sorry for the delayed response. I am glad that you liked them!
I made these on Christmas eve to give as gifts and wrapped them on Christmas morning. They where delicious with just the right amount of chew. However I had 1 on Boxing Day and it had gone all crumbly. What do you think I did wrong or could have caused this?
That’s odd, Kimberley – not sure what would have happened. Sounds like the caramels turned to sugar. Sometimes that can happen during the cooking process if the heat shifts abruptly but I’m not sure why it would have happened several days after. Sorry!
Would you recommend substitute light agave syrup in place of corn syrup? Trying to use up what i have in pantry and dont have corn syrup…
I don’t think agave syrup will sub well for the corn syrup – the caramels probably won’t set up the same; I think corn syrup is pretty essential to the recipe.
Hey Mel! I’ve made a caramel recipe for years that I absolutely love, but I detest stirring it for 45 minutes so I thought I’d give this one a try this year. Wondering though, have you ever used parchment paper instead of waxed paper to wrap them? I found this on amazon and thought it would certainly increase their cheerablity! http://www.amazon.com/Sweet-Creations-Food-Safe-Parchment-50-Count/dp/B00LA5GKVM/ref=pd_sim_sbs_k_2?ie=UTF8&refRID=17A2SXPEDWBPF902NAWX
Those are very festive and cute wraps, Lydia! I haven’t tried them so I can’t say how they compare to wax paper.
Just finished wrapping my double batch. I was able to get the whole glob of caramel out of the pan thankfully! I can’t wait to give them as gifts. So yummy!
Oh man. I’m kicking myself for not looking at the picture tutorial where you say to line your pan with parchment. I just buttered my pan and now I’m at a loss for how to cut them. But they taste amazing!
Thanks for the feedback, Stacie. I’ll make sure to put that in the recipe.
I am making these right now! Everything seems to be going well, but it seems like it is taking my mixture a long longer to get to the desired temps. Do you think I was too conservative with the heat? I was really worried about burning it. It is simmering and has changed color though.
This happened when I made them too, I was so worried about burning it that I didn’t turn up the heat enough. I slowly increased the heat and the temp went up. Good luck!
Thanks!!
Hey Rene – you can probably increase the heat a bit but if it’s your first time, it doesn’t hurt to play it on the safe side with low heat.
Thanks for the feedback! They turned out great and the kids’ teachers loved them! I’m making a double batch now for family Christmases. I’m going to turn the heat up a bit this time, not too much though. 😉 Thanks for the recipe!
I have made them three different times now and they are so good. Thank you for the delicious recipe. It is a real winner!
Hi Mel, I tried these this week and….success! Thank you so much. I have not had much luck making caramels before but this was so easy. I am wondering if you have tried adding chocolate to these caramels. I have looked at your other recipe for chocolate caramels, but I love the no stir version. Thanks again!
These are wonderful! Thank you. I love the no stirring. Have you tried this recipe with licorice flavoring?
No, but I have another recipe for licorice caramels that is fabulous, although I think this one would be great with anise extract added.
Thank you!
I am making caramel dipped spoons for a hot chocolate bar for teachers at my kids school. Would you cook it a bit longer so the caramel on the spoons isn’t too sticky? Any thoughts appreciated!!
I’m not really sure, Kate – maybe a few degrees higher although cooking it according to the recipe – the caramel should set up just fine. Good luck!
Can the recipe be doubled? I do not have a square pan but do have a 9×13. Thank’s.
Yes! I usually double it and it works great (just make sure to use a fairly big pot so it doesn’t boil over)
Oh man – these look so good!
Question – do you heat the second cup of cream before adding it?
Nope, I don’t heat it before adding.
I’m planning on making your caramel brownies tomorrow and am wondering if you think this caramel recipe would work well for that? If so, would you make the caramels completely, then melt them with the extra cream and put them in the brownies, or would you just make the caramel and pour it into the brownies before the caramel sets up? Thanks for all of your AMAZING recipes!
Hi Lucy – yes, I think this caramel would be divine in those brownies (and serious extra bonus points to you for making the caramel yourself). You could definitely make it ahead of time and cut it into squares and then just use it like the recipe indicates or else if you want to do everything the same day, you could make it and let it cool until thick (probably around 150 degrees or so?) and use it like that to pour on the brownies.
What is the best way to cut the caramel into pieces? Do you use a knife or kitchen shears or something else? Thanks!
I use a really sharp, long knife (in the shape of the popular Santoku knives) to cut them. The sharper the knife the better so it doesn’t get caught up in the stickiness. Also, running the knife under hot water and wiping it dry helps, too.
I lifted the cooled caramels from the pan and then used my pizza cutter. It worked really well!
I used a plastic knife.
I made these last night and they were delicious! The smell was amazing! Since I live in the UK I replaced the corn syrup with golden syrup and the heavy cream with double cream and it worked great. Also I heated the caramel to 250 degrees as suggested in another comment as I live at around 250ft. I’ve never been able to get caramels to harden before and this is the first recipe that has actually worked! I’ll definitely be making these again and again! BTW this also makes amazing caramel popcorn!
I made these last night and have eaten way to many today! This is my first time making caramels and they are delicious and easy!!! Thank you for such a wonderful recipe!
I bake and make several different types of candy, so I am not a novice cook, but I have not found the perfect fudge recipe. I keep trying different fudge recipes, but I am convinced that someone has the perfect recipe. I like my fudge creamy, and chocolaty. Not dry! Can you help me?
I’m afraid I may not be the best person to ask. While I love sweets, fudge is not at the top of my “love” list. If anyone else sees this thread and has a perfected recipe, hopefully they’ll chime in!
I am not a fudge lover either but I really feel like I should be. So, every Christmas I try making a new fudge. This year it was a salted caramel mocha fudge I found on shugarysweets.com. So far it’s my family’s favorite thing I’ve made this year. As for me…still not a fudge lover. But I will say it was SUPER easy to make and it is very creamy. I used Mel’s other caramel recipe, famous Christmas caramels, melted with a bit of heavy cream to swirl into the fudge.
My fudge recipe is incredibly simple. Melt 18 ounces of chocolate in a large bowl. Mix in one can of sweetened condensed milk and any flavorings you want (vanilla, etc). Stir until the fudge comes together in a ball, dump into a pan (lined with parchment or plastic) and flatten it out with a spatula. Chill for an hour or so in the fridge, then cut. It’s smooth, rich, and the flavor of the chocolate that you use shines.
I use my great grandmother’s recipe. It is very labor intensive but so worth it.
4 cups sugar
2 cups cream
1/4 cup corn syrup
2 squares unsweetened bakers chocolate
1 tsp vanilla
Chopped pecans optional
Miss all ingredients except nut and vanilla.
Start cooking on high. Stir vigorously until it boils. Remove spoon and insert thermometer. Reduce heat to medium low. Cook to soft ball 230 degrees. Let stand until cold. Do not put in fridge or cold place. After cooled add nut and vanilla. Using a wooden spoon knead fudge until it thickens and turns to fudge. Press into pan or form into 4 logs and wrap in plastic wrap.
Getting ready to make these today. I’ve made tons of candy but no caramels yet, so it will be fun to see how they turn out. The kids don’t like store bought caramels like the Kraft ones, maybe I can win them over with these. Will post back when they are done.
Thought I would update. I made these yesterday, they were super easy to make, even clean up was easy, just really hot water got all the caramel off. I used my non stick Tramontine pot to make them in. Had to keep my stove to 1.5 but I have a 5 burner gas grill top so it probably heats a bit hotter than an electric or smaller range top. I used my metal bench scraper to cut them, just pushed it straight down. Made it easy to cut straight lines and gave me nice clean cuts.
I was a little worried about how soft they were since I wanted to dip them. But I put them in the fridge while my dark chocolate melted in my chocolate pot (about 10 minutes) and they were perfect for dipping, they held their shape well. You wouldn’t want to leave them in the chocolate long but they were fine for a thorough dip. Once dipped I just left them out on parchment, by evening the caramel had fully set and they were the firm chewy caramel I was hoping for with a very yummy chocolate coating. They will be going on our Christmas candy gift list for sure.
To us they taste more like a toffee than a caramel (not a bad thing), in fact it tastes just like the toffee you make for Christmas Crack (or Christmas Crunch as we call it), just a softer/thicker version. They won the no caramel daughter over with the first bite.
Love the update, thanks Pamela! I’m happy to know they dipped well and I think your neighbors (or whoever gets them) are awfully lucky.
I grew up on this nearly exact recipe! Ours has slightly more butter) My Grandma Rose made them, then my Mom, now I’ve been making them at Christmas for 20+ years. My Mom would chocolate dip hundreds of caramels (and other goodies)every Holiday. This is the best recipe ever. Incidentally, I do not have a thermometer, I test with a bowl of ice water just like Mom. Its not the best, as my results vary- some chewy, some made for sucking on, but always absolutely fabulous! I use waxed paper squares to wrap them in, then eat them till I’m sick! haha. 🙂 Thanks!!
I’m addicted to sea salt carmels. Do you think I could sprinkle these with sea salt after I pour the carmel in the pan?
Hi, I made these last night and they were wonderful. As good or better than the homemade caramels I buy from the local store! My only issue is that I made the mistake of lining my pan with wax paper instead of parchment paper so the caramel stuck pretty good to the wax paper after it cooled! Next time I’ll read the instructions more carefully and use parchment paper to line my pan. Thanks for sharing this great recipe!
Hi! I did this exact same thing! If you wet a clean cloth, than squeeze the excess water and microwave it for 30 seconds, lay it on top of the wax paper for 30 seconds – a minute and it will slide right off!
Mel, would a copper-bottom Revere ware pan be a heavy enough bottom for the pan?
Hi Peggy – I’m not familiar with that type of pan but if it has a thick layer on the bottom of the pan without being just a super thin piece of metal, it should be heavy-bottomed enough.
Mel, I made these today. They are very delicious and don’t stick to your teeth. Are these caramels supposed to be pretty soft?Mine were pretty softish, able to cut and wrap them, but they are still pliable. I am just wondering if this is how they are supposed to be. Thanks
These caramels are definitely soft and chewy. If they seem too soft, adding a few extra degrees to the cooking time can help firm them up next time (which may be due to variances in thermometers and/or altitude).
Mel,
I am so excited about making these. I have had some home made caramels, that were dipped in chocolate. Do you think this could be done with this recipe? If so, what kind of chocolate? It would need to harden, so it wouldn’t be messy.
Thanks!
Yes, I think these could definitely be dipped in chocolate! I’d just use a good quality chocolate that melts well and tastes good. Ghirardellis bittersweet baking chips are my personal favorite.
Mel, these look sooo amazing! Thanks for sharing such an amazing recipe…AGAIN!
Have you tried doubling this recipe? If so, did it work the same?
Mel, making these now? The written instrustions say to butter the pan, but the picture instructions say to line the pan with parchment. I will probably use the parchment,then butter that too. Also, do you think you could cut these with a pizza cutter? Thanks. Wish me luck,I’m going in!!!
Do you have to adjust for altitude? I am at 4500 ft- do I still use the same temperatures?
Good question, Katie. I live at about 2,700 feet. When I made the original recipe (it said to bring the caramel to 248) they were way too hard, so I adjusted the temp to 245 which was perfect for where I live.
I just googled and found this article which suggest to subtract 2 degrees for every 1,000 feet you live above sea level. I haven’t tested this recipe at higher or lower elevations but you could experiment based on the information here:
http://candy.about.com/od/candybasics/qt/Adjusting-Candy-Temperatures-For-High-Altitude-Cooking.htm
Mel, you are so young but man, you are such an inspiration and I just love your recipes. I have shared most of them with my daughters and they get compliments. They always say, ‘oh its Mel’s!” When they ask who is Mel, as they dont have a friend with the name Mel, then they laugh and say you are on FB. SO know your recipes are being loved in South Africa too. Bless you for sharing! Keep it up.
I make licorace caramels for my family and they sure love them. The recipe is just about the same except use sweetened condensed milk instead of cream and then add 3/4 teaspoon black coloring and 3/4 teaspoon of licorace oil. They are really good! Sure enjoy your website.
Hi, couldnt you use just about any flavored oil and make other flavors of caramels as well?
Yes, I think you could definitely experiment with flavors!
I have a big caramel making party with my neighborhood friends every year, and we are going to try this recipe, thanks! Question, why do you say not to scrape the bowl???
I was wondering the same thing. Maybe something to do with crystallization?
I didn’t see the instruction not to scrape the pan; when I did the little crystallized bits on the side of the pan where the surface of the caramel had been got into the caramel; when I ate the caramels I got quite a few with little hard (not crystalline just hard caramel) chunks mixed in. They still tasted good but it was unnerving to bite into a caramel and wonder if it was going to be tough!
I love homemade caramels so much. In fact, I probably shouldn’t know how to make them. Pretty sure this will up my caramel intake dramatically! 🙂 Thanks for the step-by-step!
Wow! I have always wanted to make homemade caramels but anything on the stove scares me a little. Love the step by step tutorial – looks like a fantastic recipe!
Where did you get that pan? It’s super square and straight and I must have it.
I agree. You must have it. But unfortunately Wilton discontinued making these pans which is a travesty since they are amazing. The sides are perfectly straight and I love them dearly. I bought them years ago and when I went to find the link to post here, I realized they don’t make them anymore. People rave about the Fat Daddio pans (amazon). You might try those. Does it make you think of that time we acted like professional cake decorators in Wisconsin? Think: purple pansies.
I found this one on amazon:
http://www.amazon.com/Parrish-Magic-Line-Square-Pan/dp/B000A8J31E/ref=pd_sim_hg_1?ie=UTF8&refRID=04GN8FZBMB1N8SMAE30T
It has good reviews, it’s a little more but it is made in the USA.
It’s like you can read my mind! Just last week I was thinking that I need a good caramel recipe and you’ve once again delivered. Thanks Mel!
YEAH for Aunt Marilyn! These caramels look amazing, Mel! Now, My fingers are crossed that you will find time to perfect a salted caramel version. Thanks to you, I am addicted to salted caramels! 🙂
I have been making WAY too many caramels lately, too! I haven’t lost a filling yet, but I think I’m close. Oh well, I have to try your version now 🙂
Also wondering about the caramel apples, if it would be suitable and would you just dip them in when finished instead of pouring it into a pan?
looks really yummy and a nice addition to the toffee I make as Christmas treats. I would also like to know how long you think these keep.
Looks fantastic!! I’m curious as well- could you use this to make caramel apples?
These look so delicious & easy enough to actually try!
Question – thinking about making these for a cookie exchange & possibly as gifts for Christmas. What do you know about storage – ie should we store in fridge or room temp. How long would they last before you should eat them?
Thank you!
Hi Erika – once I wrap the caramels in waxed paper, I store them in a covered tupperware-like container for a week (but you can refrigerate them covered for even a little longer than that – just be sure to take them out and let them come to room temp before serving so no one breaks a tooth).
Hi Mel,
I love the recipe. My question is can you make some caramel in advance and freeze to until needed?
Thank you in advance
Sissy
God Bless
I’ve never frozen this, Sissy – but you could experiment and see if it would work.
Can you use this recipe for caramel apples? I have been searching for a homemade caramel apples for a long time! Thanks Mel! As always it looks amazing 🙂
Hi Lisa (and others who asked!) – good question and the answer is yes! That’s actually what I started initially using the recipe for and it works like a dream. I’ll be doing a pretty informal post about my caramel apple process (probably not an official post) really soon but basically, I make this recipe with the same method but after I add the cream when it gets to 236 degrees F, I then bring it to a simmer and only cook it to 238 degrees (instead of 245). I stir in the vanilla and let it cool to 190-200 degrees before dipping in the apples.
Thank you! Can’t wait to try it both ways.
awesome! This Is the exact same recipe that has been in my family for over 45 years and a family Christmas tradition.
These look perfectly soft and chewy! YUM!
Gah, why do I immediately want to make everything you post? Thank you for adding photos, it’s helpful to see the stages.
Update: Made these on Thursday and they came out so well! I was anticipating a burned sugar disaster because it was my first time making candy, but they were delicious.
You’ve got me drooling for homemade caramels – oh my! Printed the recipe, and hopefully today will get around to making these!