Homemade Caramels: 13 Soft, Chewy Christmas Candies Grandma Wrapped in Wax Paper Every December

Homemade caramels wrapped in little twists of wax paper are the old-fashioned caramel Christmas candy having a big comeback, with one soft, buttery caramel reel already at about 115,000 likes on Instagram this fall. They cost very little to make, keep for two weeks and fill cookie tins, stockings and gift bags with something that tastes far better than store candy. All you need is butter, sugar, cream and a candy thermometer, plus a little patience. This gallery covers classic vanilla and salted caramels, a condensed milk version, a microwave shortcut and holiday flavors like eggnog, gingerbread, peppermint, maple and apple cider. Hot sugar can cause bad burns, so keep children back from the stove. Line your pan and grab the wax paper..

Soft Vanilla Butter Homemade Caramels in Wax Paper

Grandma-style homemade caramels wrapped in little twists of wax paper are the edible gift that fills cookie tins and stockings, and one soft, buttery caramel reel posted this October already has about 115,000 likes on Instagram. Butter, cream and sugar cook slowly into a rich, chewy candy that melts on the tongue. The secret is a candy thermometer: 245F gives the perfect soft chew. Keep children away from the hot syrup, which can burn badly. For more old-fashioned candy, see old-fashioned Christmas candy. Ready to cut and wrap..

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 1 cup light corn syrup, 2 cups heavy cream (divided), 1/2 tsp salt, 2 tsp vanilla extract, wax paper squares.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. In a heavy 4-quart saucepan, cook butter, sugar, corn syrup, 1 cup cream and salt over medium heat, stirring, until boiling; slowly stir in the remaining cream so it keeps boiling. 3. Clip on a candy thermometer and cook, stirring often, to 245F for soft, chewy caramels (248F for firmer). 4. Remove from heat and stir in vanilla. 5. Pour into the pan and cool at room temperature 4 hours or overnight, then cut into 1-inch pieces with a buttered knife and wrap in wax paper.

Sweetened Condensed Milk Caramels

Using a can of sweetened condensed milk in place of most of the cream makes extra creamy, foolproof caramels with a lovely milky flavor. This is the version many church cookbooks share because it is so forgiving. Stir constantly once it boils, since condensed milk scorches quickly on the bottom of the pan. A heavy saucepan helps a lot. These homemade caramels are wonderful for first-time candy makers. For more sweet gifts, see homemade Christmas fudge. Is this your first batch?

You will need: 1 cup unsalted butter, 2 1/4 cups packed light brown sugar, 1 cup light corn syrup, 1 can (14 oz) sweetened condensed milk, 1/4 tsp salt, 1 tsp vanilla extract, wax paper.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Melt butter in a heavy saucepan, then stir in brown sugar, corn syrup and salt and bring to a boil. 3. Slowly stir in condensed milk. 4. Cook, stirring constantly, to 245F on a candy thermometer. 5. Stir in vanilla, pour into the pan, cool overnight, cut and wrap.

Salted Homemade Caramels With Flaky Sea Salt

A sprinkle of flaky sea salt on top turns sweet butter caramels into something people cannot stop eating. The salt makes the caramel taste deeper and richer, and it looks pretty on a gift tray. Wait about 15 minutes after pouring before you add the salt so the flakes sit on top instead of melting in. Homemade caramels with salt are often the first to vanish at cookie swaps. If you love salty and sweet, try salted caramel sauce too. How much salt do you like on top?

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 1 cup light corn syrup, 2 cups heavy cream (divided), 1/2 tsp salt, 2 tsp vanilla extract, 1 1/2 tsp flaky sea salt.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Boil butter, sugar, corn syrup, cream and salt in a heavy pan, stirring. 3. Cook, stirring often, to 245F. 4. Stir in vanilla, pour into the pan and cool 15 minutes. 5. Sprinkle with flaky salt, cool fully, cut and wrap.

Chocolate-Dipped Caramels

Dipping chewy caramels in melted chocolate makes them look like they came from a fancy candy shop, with a glossy coat that cracks into a soft, buttery middle. Chill the cut caramels for 15 minutes so they hold their shape. Use a fork to dip, tap off the extra chocolate and set them on parchment, letting the little drips pool around the base. Homemade caramels dressed up this way are perfect for gift boxes. For more ideas, see chocolate dipped treats. Milk or dark chocolate?

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 1 cup light corn syrup, 2 cups heavy cream (divided), 1/2 tsp salt, 2 tsp vanilla extract, 8 oz semisweet chocolate (melted).

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Boil butter, sugar, corn syrup, cream and salt in a heavy pan, stirring. 3. Cook, stirring often, to 245F. 4. Stir in vanilla, pour into the pan, cool overnight and cut into 1-inch squares. 5. Chill 15 minutes, dip halfway in melted chocolate and let set on parchment.

Peppermint Swirl Caramels

A little peppermint extract and a sprinkle of crushed candy cane on top give classic vanilla caramels a cool, festive twist. The red and white bits look so pretty in a clear gift bag. Add the peppermint off the heat, and go easy; a little goes a long way. Press the candy cane pieces in gently once the caramel has cooled for 20 minutes. They are a fun change from chocolate mint. For more mint treats, see peppermint treats. Mint fans in your house?

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 1 cup light corn syrup, 2 cups heavy cream (divided), 1/2 tsp salt, 2 tsp vanilla extract, 1/2 tsp peppermint extract, 1/3 cup crushed candy canes, wax paper.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Boil butter, sugar, corn syrup, cream and salt in a heavy pan, stirring. 3. Cook, stirring often, to 245F. 4. Stir in vanilla and peppermint, pour into the pan and cool 20 minutes. 5. Press crushed candy canes on top, cool fully, cut and wrap.

Microwave Homemade Caramels

No candy thermometer? Microwave caramels come together in about 6 minutes with stirring breaks. They set a little softer than stovetop caramels, so many cooks simply break them into rustic pieces, but just as buttery and delicious. Use a large glass bowl, at least 2 quarts, because the mixture bubbles up high and gets very hot. Stir carefully with a long spoon and use oven mitts. This shortcut makes it easy to whip up a gift batch on a busy weeknight. For more quick treats, browse no-thermometer Christmas candy. Would you try the shortcut?

You will need: 1/2 cup unsalted butter, 1 cup packed light brown sugar, 1/2 cup light corn syrup, 1/2 cup sweetened condensed milk, pinch of salt, 1 tsp vanilla extract, wax paper.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Melt butter in a large glass bowl in the microwave. 3. Stir in brown sugar, corn syrup, condensed milk and salt. 4. Microwave on high 6 to 7 minutes, stirring every 2 minutes, until thick and caramel colored. 5. Stir in vanilla, pour into the pan, cool 3 hours, cut and wrap.

Eggnog Homemade Caramels

Swapping part of the cream for non-alcoholic eggnog plus a little nutmeg turns classic caramels into a holiday flavor everyone remembers. They taste like Christmas Eve in candy form. Use full-fat, store-bought eggnog, and stir often because it can scorch more easily than cream. A light dusting of nutmeg on top makes them pretty for gifting. This flavor is always a talking point. For more eggnog treats, see eggnog recipes. Have you tried eggnog candy?

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 1 cup light corn syrup, 1 cup heavy cream, 1 cup non-alcoholic eggnog, 1/2 tsp ground nutmeg, 1/4 tsp cinnamon, 1/2 tsp salt, 1 tsp vanilla extract, wax paper.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Cook butter, sugar, corn syrup, cream and salt to a boil, then slowly stir in eggnog. 3. Cook, stirring often, to 245F on a candy thermometer. 4. Stir in nutmeg, cinnamon and vanilla. 5. Pour into the pan, cool overnight, cut and wrap.

Brown Butter Homemade Caramels

Browning the butter before you start adds a toasty, nutty depth that makes these the most grown-up caramels on the tray. The flavor is like caramel with a hint of toffee. Brown the butter in the same heavy pan, then add the other ingredients and keep going. Stop as soon as you see golden flecks and smell a toasty aroma. Homemade caramels made this way are a favorite with home bakers who want something special. For more brown butter desserts, see brown butter desserts. Have you browned butter before?

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 1 cup light corn syrup, 2 cups heavy cream (divided), 1/2 tsp salt, 2 tsp vanilla extract, wax paper.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Melt butter in a heavy 4-quart pan and cook until golden brown and nutty. 3. Add sugar, corn syrup, 1 cup cream and salt and bring to a boil, then slowly stir in the remaining cream. 4. Cook, stirring often, to 245F. 5. Stir in vanilla, pour into the pan, cool overnight, cut and wrap.

Gingerbread Spice Caramels

Molasses, ginger, cinnamon and cloves give these caramels the warm, cozy taste of a gingerbread house. The molasses adds a deep color and a slightly richer chew. Stir the spices in at the end so their flavor stays bright. Wrap them in red or green paper for an easy holiday look. These are a lovely surprise tucked into a stocking. If you love gingerbread flavor, look up gingerbread treats too. Which spice do you love most?

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 3/4 cup light corn syrup, 1/4 cup molasses, 2 cups heavy cream (divided), 1/2 tsp salt, 2 tsp vanilla extract, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, wax paper.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Boil butter, sugar, corn syrup, molasses, cream and salt in a heavy pan, stirring. 3. Cook, stirring often, to 245F. 4. Remove from heat and stir in vanilla and spices. 5. Pour into the pan, cool overnight, cut and wrap.

Caramel Shortbread Squares

When you have a pan of soft caramel on the stove, spread it over buttery shortbread and finish with a thin layer of chocolate for caramel shortbread squares, the bake-sale bar some families call millionaire’s shortbread. Every bite gives you crisp, chewy and smooth in one. Let each layer set before adding the next, and cut with a hot knife for clean edges. They stack beautifully on a cake stand. For a classic cookie version, see Christmas shortbread cookies. Would you add a pinch of sea salt?

You will need: 1 cup unsalted butter (softened), 1/2 cup sugar, 2 cups all-purpose flour, 1/4 tsp salt, 1 can (14 oz) sweetened condensed milk, 1/2 cup butter, 1/2 cup packed brown sugar, 2 tbsp light corn syrup, 6 oz milk chocolate (melted).

How to make it: 1. Press butter, sugar, flour and salt into a lined 9×13-inch pan and bake at 350F for 20 minutes; cool. 2. Stir condensed milk, butter, brown sugar and corn syrup over medium heat until thick and golden, about 8 minutes. 3. Spread over the shortbread and chill 30 minutes. 4. Pour on melted chocolate and chill until set. 5. Cut into squares with a hot knife.

Maple Homemade Caramels

Real maple syrup gives these caramels a warm, woodsy sweetness that tastes like a winter morning in Vermont. They are a little softer than classic caramels, with a gentle maple aroma. Use pure maple syrup, not pancake syrup, for the best flavor. Watch the thermometer closely; maple syrup can bubble up high in the pan. Homemade caramels with maple make a beautiful gift for anyone who loves New England flavors. For more maple treats, see maple desserts. Would you sprinkle a little salt on top?

You will need: 1 cup pure maple syrup, 1 cup granulated sugar, 1/2 cup light corn syrup, 1 cup heavy cream, 4 tbsp unsalted butter, 1/4 tsp salt, 1 tsp vanilla extract, wax paper.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. In a heavy 4-quart pan, bring maple syrup, sugar, corn syrup, cream, butter and salt to a boil, stirring. 3. Cook, stirring often, to 245F on a candy thermometer. 4. Stir in vanilla. 5. Pour into the pan, cool overnight, cut and wrap.

Double Chocolate Homemade Caramels

Stir dark chocolate into hot caramel, then dip the cut pieces in more melted chocolate and scatter shavings around them for double chocolate homemade caramels. Inside is a deep, chewy candy that tastes like a cross between fudge and caramel. Add the chopped chocolate off the heat so it melts smoothly without scorching. Chocolate lovers will hunt these down in the cookie tin, and they make a rich gift for teachers and neighbors. For more sticky sweets, see gooey caramel desserts. Dark or milk chocolate?

You will need: 1 cup unsalted butter, 2 cups granulated sugar, 1 cup light corn syrup, 2 cups heavy cream (divided), 1/2 tsp salt, 2 tsp vanilla extract, 4 oz dark chocolate (finely chopped), 8 oz dark chocolate (melted, for dipping), chocolate shavings.

How to make it: 1. Line an 8×8-inch pan with buttered parchment. 2. Boil butter, sugar, corn syrup, cream and salt in a heavy pan, stirring. 3. Cook, stirring often, to 245F. 4. Remove from heat and stir in chocolate and vanilla until smooth. 5. Pour into the pan and cool at room temperature 4 hours or overnight, then cut into 1×2-inch bars. 6. Dip in melted chocolate, sprinkle with shavings and let set.

Apple Cider Caramels

Boiling down apple cider until it is thick and syrupy concentrates the flavor into something amazing, and these caramels taste like a warm cider mug with a hint of cinnamon. They are a favorite at fall and holiday markets. Reduce the cider in a wide pan to 1/3 cup; it takes about 25 minutes, so start early. A pinch of flaky salt on top makes the apple flavor shine. For more cider ideas, see apple cider bakes. Would you give these as a hostess gift?

You will need: 4 cups apple cider, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup light corn syrup, 8 tbsp unsalted butter, 1/2 cup heavy cream, 1 tsp cinnamon, 1/2 tsp salt, flaky salt, wax paper.

How to make it: 1. Boil cider in a wide pan until reduced to about 1/3 cup, 25 to 30 minutes. 2. Line an 8×8-inch pan with buttered parchment. 3. Add sugars, corn syrup, butter, cream, cinnamon and salt to the reduced cider and bring to a boil. 4. Cook, stirring often, to 245F on a candy thermometer. 5. Pour into the pan, sprinkle with flaky salt, cool overnight, cut and wrap.