Name: Homemade Soft Chewy Caramels
Prep time: 15 min
Cook time: 30 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 3 cups granulated sugar; 1 cup brown sugar; 1 cup unsalted butter, softened; 2 cups light corn syrup; 1 teaspoon sea salt; 24 ounces evaporated milk

These classic Homemade Soft Chewy Caramels are buttery soft with an irresistible chewy texture — a timeless candy treat that’s perfect for gifting, adding to holiday dessert boxes, or simply satisfying my sweet tooth with a rich, smooth caramel flavor. They melt in the mouth with that perfect balance of sweetness and buttery richness, making them a go-to every year for me when the holidays roll around.

Why You’ll Love This Recipe

I love how this recipe delivers perfectly soft and chewy caramels every time without being overly complicated. The ingredients are pantry staples, and the results are way better than anything I could buy at the store. Whether I’m making them to enjoy at home or packaging them as homemade gifts, these caramels always impress. The slow cooking process lets the sugars develop a deep, rich flavor, and the texture is exactly what I want in a classic caramel — soft enough to bite, yet firm enough to hold its shape.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups granulated sugar

1 cup brown sugar

1 cup unsalted butter, softened

2 cups light corn syrup

1 teaspoon sea salt

24 ounces evaporated milk

Directions

I start by lining a 9×13‑inch pan with parchment paper, making sure the paper hangs over the edges so I can easily lift the caramel out later.

In a heavy‑bottomed saucepan, I combine the granulated sugar, brown sugar, softened butter, corn syrup, and salt. I bring it all to a boil over medium heat.

Then, I slowly drizzle in the evaporated milk while whisking constantly. This takes about 20 minutes, and it helps the sugar dissolve evenly without burning.

Once all the milk is in, I reduce the heat to medium-low and clip a candy thermometer to the side of the pot. I continue stirring until the temperature reaches 238°F — the soft-ball stage.

When it hits that perfect temperature, I take the pot off the heat and carefully pour the caramel into my prepared pan.

I let it cool on the counter for 4 to 5 hours until it’s completely set.

To cut the caramel, I wet a sharp knife with cold water and slice the slab into pieces. I usually go with 10 rows by 8 rows, but any size works.

Finally, I wrap each piece in wax paper or use pre-cut candy wrappers to keep them fresh and easy to grab.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Cooling Time: 4–5 hours

Total Time: About 5 hours 30 minutes

Servings: ~80 pieces

Calories: ~95 kcal per piece

Variations

Sea Salt Topping: I sometimes sprinkle flaky sea salt on top before the caramel sets for a salted caramel twist.

Vanilla Flavor: Stirring in a teaspoon of vanilla extract right after cooking gives the caramel a deeper, bakery-style flavor.

Chocolate Dipped: I like dipping the set pieces halfway into melted dark chocolate and letting them harden for a fancier version.

Nutty Caramels: Chopped roasted pecans or almonds added to the caramel right before pouring into the pan give them a delightful crunch.

Spiced Caramel: A pinch of cinnamon or pumpkin pie spice can warm up the flavor for fall and holiday vibes.

Storage/Reheating

Once wrapped, I store the caramels in an airtight container at room temperature for up to 2 weeks. If I need to keep them longer, I refrigerate them for up to a month, letting them come to room temperature before eating. I don’t reheat these since they’re meant to be enjoyed at room temperature, but if I accidentally leave them somewhere cold and they harden a bit, a quick 10-second rest on a warm counter softens them right up.

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FAQs

How do I know when the caramel is ready?

I always use a candy thermometer and wait until the caramel reaches 238°F, which is the soft-ball stage. This gives me the perfect chewy texture.

Can I make this recipe without a candy thermometer?

It’s possible, but trickier. Without a thermometer, I drop a small spoonful of caramel into cold water — if it forms a soft ball that flattens slightly when removed, it’s ready.

Why did my caramel turn out grainy?

Grainy caramel usually means the sugar crystallized. I make sure to stir constantly when adding the milk and avoid scraping the sides of the pan.

Can I use sweetened condensed milk instead of evaporated milk?

No, I stick with evaporated milk because sweetened condensed milk has added sugar, which would throw off the recipe’s balance and texture.

How do I wrap the caramels?

I cut wax paper into squares and wrap each piece like a candy. Pre-cut candy wrappers work great too, especially if I’m giving them as gifts.

Conclusion

Homemade soft chewy caramels are one of those nostalgic treats I never get tired of making. They’re buttery, sweet, and perfectly chewy — ideal for holiday gifts, parties, or a cozy kitchen project. With just a few ingredients and a bit of patience, I can create an impressive batch of candy that always disappears fast.

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