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Small Batch Homemade Caramels Recipe

  • Author: Mindee
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes (doesn't include cooling time)
  • Yield: 60 Caramels 1x
  • Category: Candy
  • Method: Boiling
  • Cuisine: American


Love homemade caramels but don't want hundreds of pieces? This small batch homemade caramel recipe is for you! Makes just enough but not too much!


  • 1 Cup Sugar
  • 1/2 Cup Corn Syrup
  • 1 Cup Heavy Cream
  • 1/2 Cup Butter, cubed
  • 1 tsp Vanilla

You will also need:


  1. Line an 1/8 size (10 x 7 x 1 inches) with foil and grease it well with softened butter.
  2. Put the sugar, corn syrup and cream in a non-stick medium pot.
  3. Have your candy thermometer, cubed butter and vanilla right there ready to add when it's time.
  4. Bring the contents of your pot to a boil over medium heat stirring here and there so the sugar incorporates and doesn't burn to the bottom of the pan.
  5. Once boiling, attach the candy thermometer to the side of the pan. Continue to cook the caramel until it reaches 250 degrees for a softer caramel or to 260 for a firm caramel.
  6. Continually to stir frequently especially as the caramel gets closer to the desired temperature.
  7. Once the desired temp is reach remove the pot from the heat and stir in the butter cubes and vanilla.
  8. Whisk until all the butter is incorporated.  This may take a minute or so of stirring.
  9. Pour the caramel into the prepared pan and allow to cool on the counter top for a few hours.
  10. Lift the caramel out by the foil and cut into pieces using a sharp knife.  It may be helpful to chill your caramel in the fridge just until cold to make the cutting easier.
  11. Wrap each caramel in a foil candy wrapper.

Keywords: caramel, easy caramel, christmas caramels