Amazing Soft Homemade Caramels

The BEST Soft Homemade Caramels

THIS is what I bring to my neighbors and family every year for Christmas. These homemade caramels are buttery soft! It's not Christmas without them!

Course Dessert
Keyword caramel, Dessert
Servings 80


  • 4 Cups sugar
  • 1 Cup butter unsalted
  • 2 Cups white corn syrup one 16 oz. bottle
  • 1 teaspoon kosher salt
  • Two 12 oz. cans evaporated milk


  1. Line a 13X9 inch casserole dish with parchment paper and set aside.
  2. Place sugar, butter, corn syrup, and salt in a large, heavy-bottomed pan over medium heat. (The caramel will bubble up so make sure it's a large pan, I like to use my enamel cast iron)
  3. Bring the mixture to a boil, then slowly add evaporated milk a little at a time. Take about 10-12 minutes per can. Stir constantly.
  4. After the evaporated milk is added, continue to stir until the mixture has reached 238 F, no hotter! Use your candy thermometer. (See recipe notes for high altitude adjustments)

  5. Pour into your prepared dish and let cool completely. Cut (see my tips above in the post) and enjoy!

Recipe Notes

Temperature adjustments for high altitude:

When I'm in Utah I cook the caramel to 234 degrees

When I'm in Colorado I cook the caramel to 232 degrees

You can always use the soft ball test (drop a little bit of caramel into a glass of cold water and see if it gets firm) to check before you take your caramel off the heat!