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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!
so I tried this recipe. I felt like it took forever to reach 248. I just put away to cool. I hope I have not wrecked them. I also made Mac and cheese recipe for guests that are coming tomorrow night. I will let you know how both turned. up. Watch you all the time.
I made the yummy caramel recipe. I did not have the light Karo but had plenty of dark so I used that. Without having a comparison I am super happy but will try again with the light Karo. This time I will add the pecans and chocolate. I would post a photo, but there’s no place to do it.
I, too, love outdoor landscaping and trying things in the kitchen. Now, if I could make it all happen as easily as you seem to make it. Your videos inspire me to give it a try!!
I love watching your video clips! Your zest for life and the joy you share with each video is much appreciated! So much of what is going on in this world is depressing! So just know you brighten my little corner in sharing of your life, recipes, tips in gardening and beyond. So blessings for a Merry Christmas and a safe and healthy New Year!
First time making caramel candies and it was a success. Came out perfectly and amazing taste
Kaleb – since seeing this post a few months ago, I have made these 10 times. Always a double batch, and they have turned out perfect each time! Love, love, love this recipe! My family loves them, and so do our friends. I have been giving them away as gifts. I add the sea salt on the top, and they are fantastic! You have made me enjoy cooking again, so thank you for that!
Hi kaleb
I’ve made the caramels twice. First batch, had to throw out…SO HARD, could not cut. Went to exactly 248 degrees w candy thermometer. Let cool for about 18 hours. Thought maybe too long. Just made 2nd batch, cooled for only ONE HOUR. was able to cut, was difficult! Have all wrapped. They look cute, but are a HARD CANDY, NOT SOFT AND CHEWY as I hoped. Not sure I can gift these. 🤷♀️
What adjustments need to be made for altitude?
I made the caramel tonight. These really are soft chewy and melt in your mouth. They are absolutely delicious. Thank you so much for sharing your recipe.
Hi Barbara
Cant figure out why my caramels are not soft and chewey?
I followed recipe exactly…
🤷♀️🤷♀️🤷♀️
Can you see my comment below?
I’m sure Kaleb is too busy to respond…..☺️
I made these for my husband, and he said they were perfect in every way. Perfect taste, texture, and creaminess. I even tucked some away to make Turtles for Christmas. Another great recipe Kaleb. I love how you make everything seem so easy, and an enjoyable and fun adventure, in your kitchen. Happy Holidays!