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I don’t think Christmas could happen without caramels. Well, at least not at my farm! I don’t mean a caramel sauce or a hard caramel candy, but instead those soft, chewy, melt-in-your-mouth caramels; the ones I really think you can only truly understand if they’re homemade. Growing up, I seemed to always know who made the “good” caramels, and I knew someday that I had to make them as well. As with many homemade candies, I think people are scared of caramels. But honestly, a thermometer makes the work easy and pretty much stress-free! Soon you can be “the one” with the good caramels!
This recipe makes one 9 x 13-inch pan, but I also explain how to vary the recipe to make unique caramels!
More Christmas Candy
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Homemade Christmas Caramels
Ingredients
- 2 cups heavy cream
- 2 ¼ cups granulated sugar
- 6 tbsp unsalted butter
- 1 ¼ cups light corn syrup
- ½ tsp kosher salt
- 1 tsp vanilla extract
Optional toppings
- 1 cup pecans toasted and chopped
- ½ cup semi-sweet chocolate
- 3-4 tbsp flaky sea salt
Instructions
- Grease a 9 x 13-inch baking sheet pan well with vegetable oil. Line the pan with parchment paper and grease paper as well. Set aside.
- In a 4-quart heavy-bottomed saucepan, bring heavy cream, sugar, butter, and corn syrup to a boil. Continue to boil until 248°F is reached on a candy or thermometer. Swirl the pan every so often to heat evenly.2 cups heavy cream, 2 ¼ cups granulated sugar, 6 tbsp unsalted butter, 1 ¼ cups light corn syrup
- When the temperature reaches 248°F, remove from heat and stir in salt and vanilla extract. Immediately pour into prepared pan.½ tsp kosher salt, 1 tsp vanilla extract
- Cool 6-8 hours or up to 24 hours to allow caramel to set up.
- Use parchment sling to remove caramels from pan. Remove caramels from parchment and cut with a large sharp knife. The caramels are slightly sticky, so to keep the shape and keep from sticking to each other, individually wrap in parchment papers or wax paper.
For turtle caramels
- Sprinkle the pecans over hot caramel. Let cool. Drizzle over the melted semi-sweet chocolate. Let the chocolate cool before cutting.1 cup pecans, ½ cup semi-sweet chocolate
For salted caramels
- Let the caramels cool for 30 minutes, then sprinkle the flaky sea salt over the caramels. Finish cooling and cut.3-4 tbsp flaky sea salt
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Hello, Kaleb. I want you to know I am that person that you talk about who makes caramels. I’ve been making them for about 30+ years, only my recipe uses condensed milk and brown sugar. I’ve had people request them every year and some people who even wanted to pay for them. I never took their money was just glad to pass along the caramels. And you know the hardest part was always the cutting, or as my husband used to call it the “cut and cuss” method. So he made me a stainless steel spatula about 40+ years ago that I am actually able to sharpen and it sails right through the caramels. It’s the one thing my kids were fighting over “when mom and dad die” so we had one made for each of them as adults. Love your videos and your enthusiasm. Don’t ever stop making them!
Sounds like you are a wonderful person! What a wonderful thing to be known for, the caramel maker is always the best!
Hi Connie,
I’m not sure where you are from but I would definitely be willing to purchase one of those cutters if you would be willing to make one for me.
Hi Connie,
I’m not sure where you are from but I would definitely be willing to purchase one of those cutters if you would be willing to make one for me.
Absolutely delicious and easy! Will make again and again
Hi! I’m Jeannine, a mom and G’ma and I really like you. I love cooking shows but only watch those who exude kindness and YOU are just that. Thank you for making the world a better place with your knowledge and loving kindness
They are absolutely perfect!!! The recipe is so easy to follow.
Thank you
Love your Website and videos on all topics near and dear to me a MidWestern grandma ☺️❤️
Keep your Joyful zest for Life !!!
God Bless and Keep you 🙏🏻🥰
Hi Kaleb!
I just made your Christmas caramels on this very cold winter day. Everything looks great, but they are a bit too soft. I’ve watched your video a hundred times, but I used a candy thermometer and the thermometer you used in the video. The candy thermometer reached 248 but the meat thermometer did not. I put my faith in the candy thermometer which I wish I didn’t. I may have gotten a harder chew. I’ll try it again next time. How long will these keep? I enjoy you sooo much! Wish we were neighbors!!
What temp should the burner be on? How long does it take to get to the darker color/248 temp? Will it burn or should I occasionally stir while it’s getting there?
Similar to what I used to make but lost my recipe, I make the sauce in several flavors. I have the same questions, have you tried it yet? I was wondering how yours turned out.
Hi Kaleb. I made your Christmas caramels today and tasted them just now (had to wait for them to cool). I will say that they are amazingly good – I really like your recipe!
By any chance, do you have a recipe for marshmallow? I would like to try your recipe. Happy Holidays, cheers!
The BEST caramel recipe I have ever used. This one’s a keeper! Thank you!
I wish I could leave you a photo of all three batches I made using this delicious recipe!!! Never before tried to make Caramels. Nothing could be easier! Thank you