Indulge in a classic treat passed down through generations—my grandma’s irresistible caramel candy. This old-fashioned favorite is made with simple ingredients and a whole lot of love, resulting in a soft, chewy texture that’s just the right amount of sticky and a rich, buttery flavor.
Every holiday season, my grandma made a lot of caramel! She got together with all the women in her church, and they made caramels, packaged them, and sold boxes of them as a fundraiser. We always got a few boxes for Christmas, and I couldn’t wait to unwrap one of those golden morsels and let it dissolve in my tongue.
I inherited her recipe box, and this is her simple and versatile caramel recipe. With just a handful of ingredients and a little patience, you can create a treat far superior to anything you’ll find in a store.
My grandma always made it on the stovetop, but over the years I have experimented with making it in the microwave, so I am including instructions for both in this post.
I know some of you might be intimidated by the idea of making candy at home. But once you taste the fruits of your labor, you’ll be hooked on homemade candy-making!
So, who’s ready to channel their inner candy-maker and whip up a batch of my grandma’s famous caramel? In this post, I’ll walk you through the step-by-step process of creating this timeless treat, with detailed instructions for both the stovetop and microwave methods. I’ll also share some of my tips and tricks for candy success.
If you want more homemade candy ideas for Christmas, I have recipes! Try chocolate honeycomb candy, polar bear claws, or chocolate peanut butter balls.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Butter
- Light corn syrup
- Granulated sugar
- Brown sugar
- Sweetened condensed milk
- Vanilla extract
- Sea salt
🍳How to Make Christmas Caramels on the Stovetop
- Butter an 8×8 or 9×9 baking dish.
- Put butter in a heavy aluminum pan and melt the butter over low heat.
- Add both white and brown sugar and stir until it dissolves.
- Add the corn syrup and mix.
- Remove from the heat and stir in the sweetened condensed milk. Return to heat and cook until it reaches 240 degrees F on a candy thermometer.
- Take the pan off the heat and add the vanilla. Pour the mixture into the greased pan and let it cool for 2-3 hours.
- Once it’s firm to the touch, sprinkle the sea salt evenly over the top.
🥣How to Make Christmas Caramels in the Microwave
- Butter an 8×8 or 9×9 baking dish.
- Put the butter in a large mixing bowl and microwave it until it’s completely melted.
- Add the light corn syrup, granulated sugar, brown sugar, and sweetened condensed milk. Whisk until it’s well combined.
- Place the bowl in the microwave and cook the mixture for 7 minutes. Keep a close eye on it, as the caramel will bubble up and expand quite a bit.
- After 7 minutes, carefully remove the bowl from the microwave (it will be boiling!) and whisk in the vanilla extract.
- Immediately pour the caramel into your prepared baking dish, using a spatula to scrape out every last bit.
- Let it cool for 2-3 hours until the caramel has fully set. Once firm to the touch, sprinkle the sea salt evenly over the top.
🍴Serving Ideas
Using a sharp knife, slice the caramel into bite-sized pieces. Wrap each piece individually in wax paper or parchment paper for easy storage and gifting.
I love to pair these caramels with sliced apples. The crisp, tart fruit perfectly contrasts the soft, chewy caramel, creating a classic flavor combination that never gets old.
These caramels make a wonderful addition to any holiday gift basket or cookie tray. Their beautiful golden color and shiny surface are sure to catch everyone’s eye, and their irresistible flavor will keep them coming back for more.
💭How to Store
Once cooled, wrap each caramel individually in wax paper or parchment paper. Then, place them in an airtight container.
For optimal freshness, store your caramels at room temperature. They should stay fresh for up to 2 weeks (if they last that long!).If you want to enjoy these caramels beyond the 2-week mark, you can freeze them for longer storage.
Simply wrap them individually, then place them in a freezer-safe container or bag. When you’re ready to indulge, let the caramels thaw at room temperature for a few hours before unwrapping and enjoying.
⭐Tips
Be sure to check out the step by step instructions
- The caramel will bubble and expand. Make sure you make the recipe in a large pot or bowl.
- The best way to get the perfect caramels is to use a candy thermometer to verify the mixture reaches 240 degrees F. Every microwave is different, so it may take a bit of experimentation to find the sweet spot.
- When slicing your caramels, use a sharp knife sprayed with non-stick cooking spray. This will help prevent the caramels from sticking to the blade and give you nice, clean cuts. If you find that your caramels are still sticking, try running the knife under hot water for a few seconds before slicing.
- You can use all brown sugar instead of a mixture of brown sugar and white sugar.
📝Reader Questions
There are a few reasons why your caramels may have turned out grainy. First, make sure you’re using fresh ingredients, especially corn syrup and sweetened condensed milk. Old or expired ingredients can cause crystallization. Second, be sure to whisk the mixture well, as undissolved sugar crystals can also cause graininess. Finally, avoid stirring the caramel after it’s finished cooking, as this can cause the sugar to recrystallize.
I wouldn’t recommend it. Doubling the recipe can affect the cooking time and texture of the caramels and may lead to uneven results. If you need more caramels, making two separate batches is best.
Sure! Feel free to experiment with different extracts (like almond or peppermint) or mix-ins (like chopped nuts or dried fruit) to make these caramels your own. Just be sure to add extra ingredients after the caramel has finished cooking, as the high heat can cause some ingredients to burn or become bitter.
It depends. An experienced cook like my grandma can usually tell when the candy is ready. But if you, like me, only make candy a few times a year just use a candy thermometer. Why risk messing up?
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Grandma’s Christmas Caramels Recipe
Ingredients
- ½ cup unsalted butter
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla
- Sea salt
Instructions
Stove Top
- Butter an 8×8 or 9×9 baking dish.
- Put butter in a heavy aluminum pan and melt the butter over low heat.½ cup unsalted butter
- Add the white and brown sugar and stir until they dissolve.½ cup granulated sugar, ½ cup brown sugar
- Add the corn syrup and mix.½ cup light corn syrup
- Remove from the heat and whisk in the sweetened condensed milk. Return to heat and cook until it reaches 240 degrees F.½ cup sweetened condensed milk
- Take the pan off the heat and add the vanilla. Pour the mixture into the greased pan and let it cool for 2-3 hours.1 teaspoon vanilla
- Once it’s firm to the touch, sprinkle the sea salt evenly over the top.Sea salt
Microwave
- Butter an 8×8 or 9×9 baking dish.
- Melt the butter in a large microwave-safe bowl that can withstand high temperatures (I like to use a Pyrex mixing bowl).½ cup unsalted butter
- Add the corn syrup, granulated sugar, brown sugar, and sweetened condensed milk to the melted butter.½ cup light corn syrup, ½ cup granulated sugar, ½ cup brown sugar, ½ cup sweetened condensed milk
- Whisk the ingredients together and place into the microwave for 7 minutes.
- Carefully remove the caramel from the microwave and whisk in the vanilla.1 teaspoon vanilla
- Immediately pour into the prepared pan.
- Place in the fridge for an hour to chill.
- Top with the salt.Sea salt
Notes
- The caramel will bubble and expand. Make sure you make the recipe in a large pot or bowl.
- The best way to get the perfect caramels is to use a candy thermometer to verify the mixture reaches 240 degrees F. Every microwave is different, so it may take a bit of experimentation to find the sweet spot.
- When slicing your caramels, use a sharp knife sprayed with non-stick cooking spray. This will help prevent the caramels from sticking to the blade and give you nice, clean cuts. If you find that your caramels are still sticking, try running the knife under hot water for a few seconds before slicing.
- You can use all brown sugar instead of a mixture of brown sugar and white sugar.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
