Creamy Caramels Recipe
Creamy Caramels Recipe photo by Taste of Home

Creamy Caramels Recipe

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I discovered this recipe in a local newspaper several years ago and have made these soft buttery caramels ever since. Everyone asks for the recipe once they have a taste. I make them for Christmas, picnics and charity auctions. They are so much better than store-bought caramels. -Marcie Wolfe, Williamsburg, Virginia
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES:64 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES: 64 servings


  • 1 teaspoon plus 1 cup butter, divided
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1 piece: 72 calories, 3g fat (2g saturated fat), 10mg cholesterol, 45mg sodium, 10g carbohydrate (8g sugars, 0g fiber), 1g protein


  1. Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside.
  2. In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.
  3. Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.
  4. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 2-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Creamy Caramels in Taste of Home December/January 1995, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Dec. 22, 2015

"Love this recipe! Taste like a brand name caramel"

Reviewed Nov. 10, 2015

"Thanks mbrech119 for the tip on using parchment instead of foil to line the pan . . . worked perfectly! This recipe is great! Never made caramels before. Made this recipe for our wedding anniversary as my husband loves caramels. Used a 1.2 quart copper pot, which will only fit a half recipe--true what they say about the stuff climbing up the sides of the pot as it boils. Took about an hour until they were at the soft-ball stage and about 2 hours to cool enough to cut and wrap. Followed the directions to the letter (except for lining the pan with parchment) and ended up with the most delicious caramels my husband and I ever ate. Will make again for Christmas gifts!"

Reviewed Aug. 3, 2015

"Fabulous! Line pan w/parchment and you'll never need foil or spray again . .the caramels just slip right off! I usually cook to a degree or two over as I like a slightly darker color and a *bit* more chew. I always double the recipe - perfect for a half jelly roll plan. To speed up the process I also cook medium high until a few degrees off the temp, then turn it down - but you have to stir constantly or scorching happens . .and I scrap my pan, too with no ill effect!"

Reviewed Jan. 15, 2015 Edited Jan. 19, 2015

"My first time making caramels and haven't made any candy in a long time. They were easy to make. The hardest thing was the stirring for me with a sore wrist and shoulder. They turned out better than I expected and very good. I sprinkled with coarse sea salt immediately after pouring into pan to cool."

Reviewed Dec. 29, 2014

"This was my first time to make caramels. This recipe was very easy to follow, and they turned out delicious. I've already been asked to make more!!!"

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