Soft, stretchy, rich vanilla caramels are so delicious homemade and so fun to make during the holiday season. Individually wrapped, they are great as gifts and for adding to treat boxes. This recipe makes a huge batch! I love cutting up small pieces to freeze and adding them to homemade ice cream later, or using the recipe to layer into Millionaire’s Shortbread or Homemade Twix Bars.

Here’s how it’s done

Step 1: Gather your ingredients

These caramels are made the old-fashioned way, with lots of butter, heavy cream, sugar and corn syrup. Start by gathering your ingredients, since they will all go into the pot at once. Then, line a 9″x13″ baking dish with parchment paper, pressing it in and making sure that the edges are covered. Grab a large, deep, heavy saucepan or pot (I prefer a cast iron dutch oven for this, if you have one) and a candy thermometer and set on the stove.

So. Much. Butter. Worth it!

Step 2: heat The caramel mixture

Add the butter, sugar, cream, corn syrup and vanilla to the pot and bring to a boil over medium-high heat. Stir gently to melt butter and dissolve the sugar. Clip the candy thermometer to the side of the pot so that you can watch the temperature. Once boiling, your going to leave it to cook without stirring until it reaches 248°F. Don’t let this scare you off. It’s not as hard as it seems! It should take about 35-40 minutes to become caramel. Check the thermometer periodically. Here’s how it should look when it’s about ready:

Step 3: Cool the caramel

The caramel mixture should be thick, bubbly, and a deep golden brown when it reaches the firm-ball stage at 248°F. Remove from heat, and pour into the parchment-lined baking dish. Let stand at room temperature to cool until firm, about 3-4 hours.

Step 4: cut and wrap

When the caramel has fully cooled, transfer to a cutting board, uncut on the parchment paper. Using a sharp knife or kitchen scissors, cut into 2″ x 1/2″ pieces and wrap individually with wax or parchment paper, twisting the ends. If you have trouble cutting the caramel because it’s too sticky, use a little butter on your knife in between cuts.

Save this recipe to make for Christmas holiday treat boxes, to add to homemade salted caramel ice cream, or layer into homemade twix! Or, for a twist, try sprinkling a little coarse sea salt over the top. Delish. These will keep at room temperature for a few months if individually wrapped and placed in an airtight container. Alternatively, they freeze/thaw well and last for 6 months to a year in the freezer. What a fun thing to just have caramels on hand in the freezer!

Let me know how these turn out! I’d love to hear. And if you take a pictures, tag me on Instagram @thebetterhomemade! It would be so fun for me to see. If you enjoyed making this homemade Gooey Vanilla Caramels recipe and would like to try making more classic treats check out more recipes here!