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Homemade Caramels Recipe – Easy Classic Candy Wrapped Perfectly

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These classic homemade caramels are soft, chewy, and buttery, wrapped in wax paper for a nostalgic treat. Perfect for gifting, parties, or a sweet snack, they come together with simple pantry ingredients and a foolproof method.

Ingredients

Scale
  • 1 cup unsalted butter (227g), cut into pieces
  • 2 cups granulated sugar (400g)
  • 1 cup light corn syrup (240ml)
  • 1 cup sweetened condensed milk (306g)
  • 1/2 cup heavy cream (120ml)
  • 2 teaspoons vanilla extract (10ml)
  • 1 teaspoon fine sea salt (6g)
  • Flaky sea salt (optional, for sprinkling)
  • Wax paper squares (about 50 pieces, 4×4 inches) for wrapping

Instructions

  1. Line an 8×8-inch baking pan with parchment or wax paper, leaving an overhang for easy removal. Lightly grease with butter or nonstick spray.
  2. Measure out all ingredients and keep them close by.
  3. In a heavy-bottomed saucepan, melt butter over medium heat until foamy but not browned.
  4. Stir in granulated sugar, light corn syrup, and sweetened condensed milk. Mix until combined and smooth.
  5. Add heavy cream and fine sea salt. Stir gently.
  6. Attach a candy thermometer to the pan. Bring mixture to a gentle boil over medium heat, stirring constantly.
  7. Continue stirring and cook until the mixture reaches 240°F (115°C) on the thermometer (soft ball stage), about 15-20 minutes.
  8. Remove pan from heat immediately. Stir in vanilla extract.
  9. Pour hot caramel into prepared pan, tilting to spread evenly. Sprinkle flaky sea salt on top if desired.
  10. Cool at room temperature for 2-3 hours, or until firm but still pliable. Refrigerate for 1 hour if needed.
  11. Lift caramel out of pan using paper overhang. Cut into 1-inch squares with a sharp knife or bench scraper.
  12. Wrap each piece in wax paper, twisting ends to seal.

Notes

Stir constantly to prevent scorching. Use a candy thermometer for best results; the cold water ‘soft ball’ test works in a pinch. For variations, add nuts, dip in chocolate, or sprinkle with flaky sea salt. Store wrapped caramels in an airtight container at room temperature for up to 2 weeks, refrigerate for 1 month, or freeze for 3 months. This recipe is naturally gluten-free and can be adapted for dairy-free diets.

Nutrition

Keywords: caramels, homemade candy, classic caramel, soft caramels, chewy caramels, holiday candy, gift candy, wax paper wrapped, easy caramel recipe, gluten-free candy

Find it online: https://norasfoods.com/homemade-caramels-recipe-easy-classic-candy-wrapped-perfectly/