4 Ingredient Soft Caramels
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EASY 4 Ingredient Soft Caramels you can whip up in about 15 minutes. You don’t need a candy thermometer to make these caramels and they literally melt in your mouth!
Looking for more easy dessert recipes? I have you covered with my posts for Peanut Butter Fudge, No Bake Peanut Butter Bars, Easy Microwave Peanut Brittle, and 3 Ingredient Old Fashioned Potato Candy.
Why This Recipe Works
Old-fashioned flavor — People just LOVE my mom’s candy caramel recipe. Truly, it’s famous. And, while it’s delicious, it’s one of those recipes requires a candy thermometer, a giant pot, and a LOT of pot-stirring. As much as I adore those caramels, I tend to be a slightly less patient person than my mother and need something quick and easy that still delivers a big buttery caramel flavor. That’s where this recipe comes in. Big flavor, little work. I love it.
Easy — These homemade caramels seriously are so easy to make. They only require four ingredients (5 if you decide to go all-out and sprinkle on the sea salt) and you spend about 10 minutes stirring and keeping an eye on the stove pot.
No fancy gadgets — The best part is that NO fancy gadgets (namely, no candy thermometer) are needed. Do you have a saucepan, a can opener, and a spoon? Then you are good to go!
Delicious — Not only is this easy caramels recipe quick, but they are also soooooo melt-in-your-mouth yummy. BIG caramel flavor, with just a hint of sea salt (if you chose to add it). The hardest part is waiting for the caramel to cool before eating it!
Ingredients
- Sugar — Use all-purpose, white sugar here for the best-tasting caramels.
- Light Corn Syrup — Make sure you use light corn syrup because this type of corn syrup keeps the sugar from crystalizing as it cooks, ensuring a rich, chewy texture.
- Sweetened Condensed Milk — This is the trick to easy caramels because the condensed milk easily caramelizes when put to heat and helps the caramels maintain smoothness and creaminess.
- Coarse Sea Salt & Vanilla — Optional flavors you can add to the caramels but not necessary!
Here’s How You Make It
- Combine the butter and sugar in a saucepan over medium-high heat. Stir, stir, stir, till the butter is melted and the sugar has dissolved into the melted butter. They’ve become one.
- Add the corn syrup and condensed milk to the butter/sugar mixture.
- Allow the candy syrup to boil then decrease the heat and let it simmer for about 7-10 minutes or so.
- Keep stirring till the caramels have reached a deep golden color.
- Pour the caramels into a foil-lined 8×8 inch pan and let them cool completely. (Here’s where you’ll sprinkle them with coarse sea salt if you choose.)
- When the candy has completely cooled, you can cut the caramels into squares and wrap them in wax paper.
Expert Tips & Tricks
- This recipe creates roughly 20-30 caramels (depending on how large you cut them).
- Store wrapped caramels in an airtight container at room temperature.
- For additional richness and flavor, stir in 1/2 teaspoon vanilla after removing the caramel from the heat and before pouring it into your prepared pan.
- Want to add a little salty zing to your caramel? Sprinkle coarse sea salt on top of them after you pour them into a pan to cool.
Frequently Asked Questions
Once the caramels have cooled, you can cut them up and wrap in wax paper. I use wax paper because it will not stick to the caramels. Depending on what size you want to cut your candy you’ll want to cut squares or rectangles of wax paper the same shape as your caramels, and slightly larger (I give them about a half inch extra on each side).
Once you have all your wax paper cut, add a caramel to the center and roll the caramel up in it, then twist both ends tight to keep it secure.
Want to use your homemade caramel for more than just individual candies? You could:
– Make caramel apples by dipping and twirling apples into the caramel while it is still warm in the pot (put the apples on a stick or use a fork inserted into the top of the apples before dipping).
– Don’t want whole caramel apples? Slice apples up and put them in concentric rings on a plate and drizzle warm caramel over the top of them. Bonus: Sprinkle chocolate chips on top of the warm caramel over the apples before it cools for an extra treat.
– Have an ice cream social and pour warm caramel over the top of ice cream sundaes.
– Dip pretzel sticks into the caramel and then roll in sprinkles or chocolate chips or crushed candy.
– Add caramel to brownie batter before or after baking.
– Add a little square of caramel into the middle of a chocolate chip cookie before baking.
More Recipes for Caramel Lovers!
- Caramel Cookie Bars
- Salted Caramel Brownies
- Caramel Apple Dump Cake
- Salted Caramel Stuffed Double Chocolate Cookies
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Easy 4 Ingredient Soft Caramels (no candy thermometer required)
Ingredients
- 1 ½ sticks butter , (12 tablespoons)
- ½ cup sugar
- 3 tablespoons light corn syrup
- 14 ounces sweetened condensed milk
- optional: coarse sea salt, ½ teaspoon vanilla , (see note)
Instructions
- In a medium sauce pan combine butter and sugar and stir over medium heat until melted. Stir in corn syrup and condensed milk.
- Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring and read note!)
- Pour caramel into a foil-lined 8×8 inch pan and allow to cool completely. Sprinkle with coarse sea salt if desired.
- When completely cooled, cut into squares and wrap in wax paper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
at 7 minutes of simmering, the syrup mixture broke down and separated. Why?
When making caramels if you find that the butter separates, simply whisk like crazy and it should come back together. Then pour into pan to cool.
How long do these caramels keep? Can they be frozen? Will it affect the caramel texture or taste?I would like to make them and give them for gifts at Christmas time, which is about a month away. Thank you so much for this delicious recipe! I have made it for a number of years and get so many compliments on them.
I love coffee and chocolate flavored caramels. Just wondering if there is a workable way to include those in this recipe.
Can I substitute margarine instead of butter?
I think that could work.
For years I tried to make Carmels with no success. Gave this recipe a try and by the third batch i was successful. still having a hard time peeling away the foil without chilling the carmel in the fridge but so happy with the result. thank you.
Try using parchment paper, there will be no sticking. I use silicon candy form and pour the excess that don’t fit into the form directly on the parchment paper. No fuss, no mess.
FANTASTIC RECIPE !!
Thank you !!
IT tastes very good, however, getting it out of the foil was crazy! Possibly could cOok longer as explaineD in the “Notes” next time I will use parchment paper tobe sure!
Ok I tried again today with a regular pan (NO non stick) and I used an emersion blender whisk to start it off and whipped it up until the last 5 minutes. Then I just used a whisk. so far it looks great and the butter did not seperate at all. I learned the hard way the other day… do not use a non stick pan with an emersion blender whisk when you are making candy that cooks at high temps. sadly I had to toss a whole recipe of almond roca that turned out great until I saw what the pan looked like when washing it. bubbled up and chips came off it. that recipe got tossed. lessons learned. thanks tiffany, it looks and taste great this time.
I just made THIS oh, but I don’t think I’ll be making this particular recipe again. I cooked it the maximum amount of time, yet there was still a bunch of butter that did not incorporate. I see someone else also had this problem? It has a good taste I just wouldn’t recommend because of the hassle of the butter 🙁
Paige, i tried it again today yet used my emersion blender whisk attachment for the first 5 or so minutes. the butter stayed mixed and the recipe is delicious. I too had the same problem the first time. good luck. the carmel is delicious.
Great taste but butter didn’t mix in, just a greasy puddle on top. Another disappointing fail. What went wrong?
Hi Kathy, When making caramels if you find that the butter separates, simply whisk like crazy and it should come back together. Then pour into pan to cool. 🙂