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.
Any thoughts on substituting canned coconut milk for the sweetened condensed milk?
Thanks!
Hi! I made these twice this week and both times, they were a little ruined. I could not, for the life of me peel the foil off. The second time I did it with wax paper. I still couldn’t peel it off. What could I be doing wrong?
Hi Jasmine, That’s very strange – I’ve never ever had that problem and I’ve made these caramels dozens of times! Are your caramels coming out soft or hard? Usually the butter content of the caramels makes it easy for them to peel right off of the foil. The only thing I can think to suggest is maybe spritzing the foil with some nonstick spray before dumping the caramel in!
Thanks so much for the recipe. Mine turned out great. I agree with one of the comments….you can’t turn the temperature down too low or the butter will separate…and stirring constantly with a wooden spoon is key. I low-boiled it exactly 10 minutes. They are yummy! ( My candy thermometer broke in a batch I tried first, had to throw it all out, so was so thrilled to find your recipe!)
They’ve become my go-to as well! They are sooo addicting! One thing I’d like to add also is Ive noticed through making these MANY times is that the butter only separates for me (needing some whisking) when I drop the cooking temp too low. If I keep it at a higher cooking temp, it doesn’t separate. Thanks again for this awesome recipe!!!
That’s really interesting, I don’t think anyone has mentioned noticing that correlation between the low heat and the separation! Glad you’re loving it as much as I do! 🙂
Is there a good substitute for the corn syrup only my wife is allergic to ANYTHING corn.
Thanks
Hi Ken, Although I haven’t tried it myself so I can’t vouch for the results – I have read that brown rice syrup works as an alternative to corn syrup in soft caramel recipes. Good luck!
I’ve never tried this either, but I’ve heard honey works. LOVE these caramels! I’ve tried other recipes, but I don’t like any of them as much as I love these!!
Ooh, honey is a good idea and I bet the flavor boost from the honey would be delish! So glad you like these Layla – they’re my go-to!!
I used maple syrup amber colored grade a and it worked nicely. I have read many other recipes where they state you can use cream of tarter and equal parts water as to keep the sugar from crystallizing . I have not tried this variation.
They came out good tasting but very buttery. the butter didn’t mix in well it kind of just stayed on top and once hardened some had to be scraped off the top. I cooked them for a much longer time than 10 minutes and they never “set “.
Hi Brittany, stirring quickly the entire time will prevent the butter from separating. Many readers have commented that using a whisk works great. 🙂
first time and i followed it exactly. i did wisk the entire 10 minutes instead of stir. came out perfect. i may use 1/2 stick less butter next time other than that…recipe is golden
I am glad I read the comments. Mine was separating I dumped it back in the pot and whisked it . seems fine
Can you make these without corn syrup?
Or, could you substitute something else?
I love recipes like this, they are simple. I just made 4 ingredient fudge the other day. Thanks!
Hi Cordi – I’ve only made these with corn syrup, it helps to keep the caramels soft instead of hardening. I’m not sure of any substitutes but if you do find one please let me know!
I first want to say, I absolutely love your blog name! It is too cute!
Next, this recipe sounds great! I really struggle with caramel, but I hope to make it work out. I was thinking of trying it sous vide as well to see if temperature-controlled cooking makes a difference. The recipe I found seems pretty good ).