EASY 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!
I have two all-time favorite caramel recipes. One is my mother’s and it is famous. Really. People will say things like “Heyyyyy how’s your mom? I’ve been craving her caramels since last Christmas!” Keep in mind that it’s September. So when they say they’ve been nursing a craving for caramels for 9 months, they’ve really been suffering for quite some time. They are perfectly buttery and have the richest, most incredible flavor.
I need one. NOW.
My other favorite caramel recipe is this one I’m sharing with you today. My mother’s recipe is so incredible, but it 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 then my mother and need something quick and easy that still delivers big buttery caramel flavor. That’s where this recipe comes in. Big flavor, little work. I love it.
These 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. The best part is that NO fancy gadgets – namely, the dreaded candy thermometer – are needed. Like I said, it’s easy, quick, and they are so melt-in-your-mouth yummy. The hardest part is waiting for the caramel to cool before eating it!
What people are saying about these Easy 4 Ingredient Soft Caramels
“Making this for the second time… and the first time was a huge hit. It started with someone at work bringing in salted caramels and me stating “Yeah I could probably make those”. So I made your caramel recipe (didn’t have a good time getting it unstuck from the foil though) and then laid the sheet out and used a small heart cookie cutter and cut out caramel hearts. Dipped them in dark chocolate and then dusted with sea salt. Verdict: People at work raved about them and said they were better than the ones from the candy shop. Thanks for sharing this great, and easy caramel recipe.” – Ian
“I tried these a few weeks ago and they are fantastic! Great recipe, and stores well. Making some more for friends & family right now!! 
” – Kelly
“I LOVE this recipe!!!! Homemade caramel is my favorite and I haven’t had it since my grandma passed away. I saw this recipe and although I am a terrible cook I had to try it because it looked so simple. …And it was! If you follow the directions precisely, and wait for the candy to start pulling away from the pan (I had to cook mine longer here in AZ) it worked perfectly! This recipe has taken me back to grade school heaven. Thank you so much for a recipe that even those of us who only “cook on a whim” can successfully complete!” – Tisha
“Wow, thank you for this recipe! Tried it last night, slightly trepidatious from some of the other commentors struggles, but this worked beautifully! Just keep stirring! I’ve been wanting to try caramel-making for a while but have been intimidated by other recipes (and I don’t have a damn candy thermometer!) but this was easy and tastes great! I lined my pan with parchment paper instead of foil — no sticking issues! And I used a whisk and there were no separation issues either… THANK YOU for an easy-to-follow and tasty holiday recipe!” – Lorriana
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!) – See update below recipe!
- 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
**recipe prep time does not include cooling time which may be 1-2 hours
***for additional richness and flavor, you can stir in 1/2 teaspoon vanilla after removing the caramel from the heat and before pouring it into your prepared pan. sprinkle coarse sea salt on top of caramels for a boost of rich salted caramel flavor!
Nutrition
RECIPE UPDATE: Some readers have reported that their caramels didn’t “set up”. This is most likely due to not cooking the caramel long enough. To clarify: after bringing the mixture to a rapid boil (step 2), reduce the heat to medium heat. The caramel will continue to bubble from here on out. Keep stirring over medium heat for about 10 minutes or until your caramel reaches a deep golden color and the caramel starts to “pull away” from the edges of the pan. Also, if your butter starts to separate, remove from heat and whisk whisk whisk like crazy and it will come back together – then continue to whisk over heat until deep golden color is reached.
If you aren’t familiar with candy making – it is commonly known that candy making can be temperamental due to location (altitude) and weather. That being said, I have personally never had an issue with this recipe, it always comes out perfectly!
Hi, so I was trying to make these and I keep doing something wrong. I have them on low heat but no matter what I do I seem to always burn it. What am I doing wrong?
You’re probably not stirring enough, they need to be stirred constantly. 🙂
Are you using a non stick pan? My first batch in stainless steel burned even with constant stirring. Since I’ve switched to a non stick pan I’ve had no problem with burning or scorching.
These look simply divine! I have been bouncing around the idea of gifting caramels for Christmas. You may have convinced me!
This recipe does not work. The butter separates.
Hi! This recipe definitely does work, I’ve made it many many times, however it is essential that the directions are followed precisely, that you constantly stir the sauce pan, even if the butter starts to separate. Also, candy making is a fragile process and weather and altitude can make a difference – I’m sorry your didn’t turn out though!
Hi Melissa, I’m sorry it didn’t work for you! Unfortunately the weather and altitude and make or break a candy recipe, it’s notorious for that. The recipe does work though under the right conditions, I’ve made it dozens of times with perfect caramels. 🙂
Mine did the same, but I poured it into a warmed metal bowl and beat it with my hand mixer on low and it ended up coming out fine. It didn’t separate until I lowered the heat, so I’m thinking I simmered it at too low a temp. The color didn’t darken after 10 minutes, so I turned up the heat and cooked it another 7 minutes.
So I made a second batch after I rescued the first one by beating it with an electric mixer. I noticed a big difference in the condensed milk that I used, even though it was the same brand. The first can (used in the batch that separated) was thin and poured easily. The second can was so thick that I had to scoop it out with a spoon. This batch did not separate at all, so now I’m thinking that it may depend more on the initial consistency of the condensed milk.
Are you sure first batch was condensed milk not evaporated milk
I tried these today, followed the instructions to the letter and they were a complete flop 🙁 Seems like something is missing…the butter didn’t blend in and just sat in a puddle on top after I poured it into the 8x 8 dish. Let it sit and it just became hard as a rock to the point where you can’t even cut it into pieces. I’m disappointed, I was really looking forward to eating these.
Hi Jenni, this is my go to caramel recipe, I make them often and never have a problem. You definitely shouldn’t let the caramel sit in the sauce pan though, as the recipe states you should stir constantly after adding the milk and corn syrup.
I so love salted caramels, but for some reason I cringe when I see a recipe with a candy thermometer. This one gets pinned to try.