These dreamy, buttery Brown Sugar Caramels are perfect for holiday gifts. Homemade caramels take time and patience, but they’re a heartfelt present and freeze well for up to 12 months so you can make them ahead.
Making a reliable caramel recipe isn’t difficult, but coaxing the sugar to the proper temperature requires patience. The payoff is a rich, chewy candy worth the wait.
Why You Must Make
- Brown sugar deepens the caramel flavor and adds warmth.
- This is a tried-and-true recipe with clear tips for success.
- They’re irresistible, make lovely gifts, and store well for gifting or snacking.
Ingredient Notes
- Brown Sugar – Adds molasses notes and richer caramel flavor.
- Light Corn Syrup – Prevents recrystallization so the caramels stay smooth rather than grainy.
- Half and Half – A blend of milk and cream (about 10–12% milk fat) used for balance and creaminess.
- Heavy Cream – Also labeled whipping cream (36–40% milk fat) for a silky texture.
- Butter – Salted butter works well; a bit of salt enhances the overall sweetness.
- Vanilla Extract – Use real vanilla extract for best flavor.
How to Make
- Prep an 8 x 8-inch pan by lining it with nonstick foil or parchment; set aside.
- In a large, heavy-bottomed saucepan, combine the sugars, corn syrup, half and half, heavy cream, and butter. Cook over medium-low heat, stirring as needed, until the mixture reaches 250°F. This can take up to an hour, so be patient and stay close to monitor progress.
- Remove from heat and stir in the vanilla extract.
- Pour the hot caramel into the prepared pan and allow it to cool completely at room temperature.
- Once cooled and set, cut into squares and wrap each piece in waxed paper or foil for storage and gifting.
Expert Tips
These brown sugar caramels are made in the classic way: sugar, corn syrup, cream, and butter are heated together and cooked to the firm-ball/250°F stage, then flavored and set. Follow these tips for consistent results.
- Use an accurate candy thermometer. Caramels that don’t reach temperature will be too soft; if they exceed it, they’ll be too hard.
- Don’t skip the corn syrup. It helps prevent the sugar from recrystallizing and producing a grainy texture.
- Choose a heavy saucepan. A sturdy pan promotes even heating and reduces the chance of burning or hot spots.
- Maintain steady heat. Sudden temperature swings can cause the butter to separate from the mixture. Keep the burner at a consistent medium-low heat.
- Stir appropriately. Stir during the initial melting to prevent sticking or burning. After it reaches a boil you can stir more or less frequently, but stay nearby to watch the thermometer.
- If you only have heavy cream, you can make half-and-half by mixing equal parts milk and heavy cream.
- Bring something to occupy you—a book, podcast, or a TV show—since reaching temperature can take time.
Frequently Asked Questions
Yes. Replacing some or all of the white sugar with brown sugar amplifies the caramel flavor thanks to the molasses in brown sugar.
Stirring during the initial melting helps prevent burning and encourages even heating. Because this recipe includes corn syrup, constant stirring during the boil isn’t strictly required, but you should monitor and stir as needed until the mixture reaches temperature.
Keep caramels away from moisture. Store in an airtight container at room temperature for up to three weeks, or freeze in an airtight container for 6–12 months.
You May Also Like:
- Caramel Apple Bars
- Mini Vanilla Flans
- Microwave Caramel Sauce
- Caramel Espresso Bars
- Soft Chewy Cream Caramels
- Caramel Stuffed Rice Krispie Treats
- Caramel Apple Pie
I’ve loved caramels since childhood—always reaching for the square-shaped pieces in a box of mixed chocolates. That affection runs in the family: an old candy cookbook from my grandfather revealed vintage caramel and praline notes and reminded me how much care candy-making once demanded. I adapted this version from trusted recipes, adding brown sugar alongside white sugar to give the caramels a deeper, more complex flavor.
Brown Sugar Caramels
5 minutes
50 minutes
55 minutes
64 caramels
Homemade caramels made with both white and brown sugar—perfect for holidays and gifts.
Ingredients
- 2 cups sugar
- 1 cup brown sugar
- 1 cup light corn syrup
- 1 cup half and half
- 2 cups whipping cream
- 1 cup butter
- 1 ½ teaspoons vanilla
Instructions
- Line an 8 x 8-inch pan with nonstick foil or parchment and set aside.
- In a large, heavy saucepan, combine the sugars, corn syrup, half and half, cream, and butter. Cook over medium-low heat, stirring as needed, until the candy thermometer reads 250°F; this may take up to an hour.
- Remove the pan from the heat and stir in the vanilla.
- Pour the caramel into the prepared pan and let it cool completely.
- Cut into small squares and wrap each piece in waxed paper. Makes approximately 60–64 caramels.
Notes
- Use a reliable candy thermometer for consistent results.
- Corn syrup prevents crystallization—don’t omit it if you want smooth caramels.
- Keep heat steady to avoid separation of butter from the caramel.
- Use a heat-safe spatula for stirring during the heat-up phase.
- After cooling, wrap caramels individually for storage and gifting.
Nutrition Information:
Yield:
32
Serving Size:
2 caramels
Amount Per Serving:
Calories: 212
Total Fat: 12g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 35mg
Sodium: 63mg
Carbohydrates: 27g
Fiber: 0g
Sugar: 27g
Protein: 1g