How do you keep caramel from getting hard?

by Porsche
(Los Angeles, CA)

How do you keep caramel from getting hard?

I made some chocolate caramel brownies and when the brownies cooled down the caramel was too hard.

I used the store bought caramels and melted with evaporated milk.

How do I keep the caramel soft?

Hi Porsche,

How much evaporated milk did you add to the caramel when melting it? Perhaps you just needed to add more, but instead, I'd try using a heavy cream when melting the caramels to make the caramel softer.

Of course, instead of using the Kraft caramels, you could make caramel from scratch. I haven't tried this particular recipe myself yet, but I recently found it and it had some good reviews so I thought I'd add it here for you in case you wanted to give it a try.

Homemade Caramel Recipe

  • 1 pound of salted butter
  • 4 cups of white sugar
  • 32 ounces of light corn syrup
  • 1 quart (32 ounces) of heavy cream

***Please note that you can cut the ingredients in half to make a smaller batch if desired.

  1. Combine all ingredients over medium heat and bring to a boil. With a candy thermometer bring the candy to 246 degrees. Be sure your thermometer is accurate and allow for any altitude, etc.

  2. You may need to stir occasionally so that you don't burn or scorch the candy on the bottom.

  3. Once the desired temperature is reached, immediately pour the caramel into a well buttered pan and allow it to cool.

    (In your case, you can simply pour the caramel on top of the brownie mixture as desired)

  4. Once the candy is cool, you can cut it into squares and wrap the individual pieces in waxed paper. If you like, you can also dip each piece in melted chocolate if you want chocolate covered caramels.

If you use this recipe, do let us know how it turns out for you. We always love personal reviews.

If you decide to continue using the Kraft caramels and try adding the cream instead, let us know the outcome of that as well.

Hope this helps you get the result you want.


Comments for How do you keep caramel from getting hard?

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May 15, 2018
Firmer Caramel NEW
by: Angie from

Like I said, you'd have to cook it longer (to a higher temp) in order to get it to set more firmly without melting.

May 14, 2018
Re caramel NEW
by: Jen

It gets super soft when the temp gets higher than 60 degrees. How would I go about getting it to be shelf stable?

May 14, 2018
Caramel melting in heat... NEW
by: Angie from

Hi Jen,
It shouldn't really melt at room temp unless the temp is pretty hot and humid. In that case you are likely for it to be pretty sticky. If you are having that problem, you probably just need to cook the caramel a little bit longer. The longer you cook it, the firmer it will be upon setting. Just don't burn it. :)

May 12, 2018
Keeping caramel firm at room temp NEW
by: Jen

In regards to the recipe for caramel, how do you keep it from melting at room temp?

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