Buttery homemade Cinnamon Caramels made with butter, sugar, brown sugar, corn syrup, sweetened condensed milk, and cinnamon extract.
I don’t know what it is about Cinnamon Caramels, but every time I make them I fall straight back into this weird mix of childhood memories and the present moment—like time folding in on itself, but in a cozy way, not the sci-fi headache way.
When I was a kid, my grandma made caramels every December, and even though she’d swear the stove was “off-limits for little hands,” she’d let me stir once in a while… usually with one eyebrow raised because she just knew I’d get distracted and wander off. And she wasn’t wrong. I can still hear her saying, “Focus, sweet pea, this stuff bites back.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Fast-forward to last winter: I made Cinnamon Caramels while a holiday playlist shuffled between classic carols and some random 90s pop song that didn’t belong there but somehow fit the chaos of my kitchen. You ever have moments like that? When the smell of caramel bubbling away suddenly hits you with that weird ache behind your ribs—nostalgia, I guess—mixed with the excitement of knowing the final product will get devoured in about three hours?
Anyway. These particular Cinnamon Caramels taste like holidays, sure, but they also taste like all the in-between moments no one writes down. A little messy, a little unpredictable. Just life.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cinnamon Caramels Recipe?
I feel like every recipe blog claims their caramel is “the one,” which always cracks me up. Are all of us in some sort of caramel competition? A caramel-off? But honestly—and I’m saying this gently—they’re kind of right, because homemade Cinnamon Caramels do have this unexpected magic.
It’s the way simple things like melted butter and sugar suddenly take on this glossy, golden personality. The cinnamon extract gives it a warm kick—like a tiny whisper of spice that doesn’t overwhelm, just… nudges the sweetness forward a bit.
And here’s my honest, slightly hesitant opinion: they’re special, but not fussy. You know that feeling when you bring something to a gathering and people go, “Oh my gosh—you made this?” That’s what these little squares do. They act expensive but really… they’re just cozy pantry ingredients doing their best.
Do you agree? Or maybe you’ll have your own opinion once you try them.
Ingredient Notes:
Sometimes ingredient lists feel like this stern checklist—so here’s the real breakdown, the way I’d explain it if we were standing shoulder to shoulder in my kitchen and you were stealing spoonfuls of condensed milk.
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Butter: The foundation. The mood-setter. And honestly, the reason Cinnamon Caramels feel so smooth. Margarine? Don’t even ask—my grandma might roll over somewhere.
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Granulated + Brown Sugar: They work together like a mismatched but lovable duo. One brings structure, the other brings this molasses-y depth.
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Corn Syrup: People love to act like corn syrup is scandalous. Relax. It keeps your Cinnamon Caramels soft instead of gritty.
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Sweetened Condensed Milk: The thick, sweet hero. Try not to eat it straight from the can… I mean, unless you’re having that kind of day.
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Salt: A tiny pinch that does way more than you’d expect.
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Cinnamon Extract: The “ooooh, what is that?” ingredient.
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Flaked Salt: Optional but so pretty. A sprinkle on top makes people think you went to culinary school.
How To Make Cinnamon Caramels?
I’m going to walk you through these Cinnamon Caramels like we’re cooking together and I’m talking too much but somehow still helping.
Step 1. Prep Your Dish
Butter your 9×13 pan. And I mean butter—none of that nonstick spray that smells slightly like disappointment. Set it aside like a VIP seat waiting for caramel.
Step 2. Melt Everything Together
In a big pan (seriously, caramel expands like it’s trying to escape Earth’s atmosphere), add butter, both sugars, corn syrup, sweetened condensed milk, and your pinch of salt. Stir until it makes that smooth, glossy mixture that looks like it should be illegal to taste while hot. (Don’t do it. Trust me.)
Step 3. Cook to 238°F
This is the part where you stir like you’re trying to prove something. Once your candy thermometer hits 238°F, you’re in the soft-ball stage.
Side note: does anyone else feel like candy thermometers are either lying or judging you?
Step 4. Add the Cinnamon Extract
Turn off the heat and stir in the cinnamon extract. The smell alone could convert a non-believer. It’s warm, spicy, like a holiday candle but edible.
Step 5. Pour + Cool
Pour that bubbling caramel into your buttered dish. Sprinkle flaked salt if you want it to look Pinterest-y. Then let it cool completely.
Want To Save This Recipe?
This waiting period? Agony. Absolute agony.
Step 6. Cut + Enjoy
Once cool, slice into bite-sized squares. Or bigger ones, who am I to judge? Cinnamon Caramels don’t come with rules.
Storage Options:
Wrap each caramel in wax paper—both to prevent sticking and because it looks adorable. Store them in an airtight container and you’re good for 2–3 weeks at room temp.
If you want them to last longer (or hide them from people), pop them in the fridge or freezer. They’ll last months frozen, though biting into a frozen caramel is… an experience I wouldn’t repeat on purpose.
Variations and Substitutions:
I love playing around with recipes—especially Cinnamon Caramels—because they’re surprisingly flexible. A few fun ideas:
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Vanilla Caramels: Swap cinnamon extract for vanilla. Classic and cozy.
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Spicy Kick: Add cayenne. Just a tiny pinch. Trust me, but also… maybe don’t trust me?
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Maple Version: Replace some corn syrup with maple syrup. Tastes like Vermont in December.
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Chocolate-Dipped: Dip cooled caramels in melted chocolate for a “stop everything and focus” moment.
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Add Nuts: Pecans, walnuts, whatever feels right.
Ever had a caramel with walnuts? It feels unintentionally fancy.
What to Serve with Cinnamon Caramels?
You might eat them alone at midnight (not judging, sounds familiar), but here are a few pairing ideas:
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Coffee: like yin and yang, but sweeter.
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Hot Chocolate: because sometimes you want cozy overload.
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Vanilla Ice Cream: chopped Cinnamon Caramels on top? Life-changing.
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Charcuterie Boards: the unexpected hit among meats and cheeses.
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Gift Boxes: perfect when you want to look thoughtful without actually baking 12 things.
Frequently Asked Questions:
Do I really need a candy thermometer?
Honestly? Yeah. Unless you enjoy mild panic.
Why did my caramel get grainy?
Probably sugar crystals. Or maybe the humidity. Or the universe. Cleaning the sides of the pot early on helps.
Can I use cinnamon powder?
I’d skip it. Powder makes it grainy, and Cinnamon Caramels deserve better.
If you end up making these Cinnamon Caramels, I genuinely hope they bring you the same weird mix of nostalgia, joy, and “okay wow, these are addictive” that they bring me.
And hey—let me know if you tweak the recipe or add something fun. I’m always curious how other people make a recipe their own.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Caramels
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup corn syrup Karo syrup
- 10 oz sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon cinnamon extract
- Flaked salt for finishing (optional)
Instructions
Prepare the Baking Dish
- Grease a 9 × 13-inch baking dish thoroughly with butter. Do not use nonstick cooking spray, as it may alter the flavor of the finished caramel. Set the dish aside until needed.
Combine and Heat the Ingredients
- In a large nonstick saucepan set over medium heat, add the butter, granulated sugar, brown sugar, corn syrup, sweetened condensed milk, and salt. Cook while stirring continuously until the butter is fully melted and the sugars have dissolved completely.
Cook to Soft-Ball Stage
- Once the mixture is smooth, continue cooking over medium heat while stirring constantly. Allow the caramel to reach 238°F (soft-ball stage) as measured with a candy thermometer.
Add the Cinnamon Extract
- Immediately remove the saucepan from the heat to prevent overcooking. Stir in the cinnamon extract until it is fully incorporated.
Pour and Cool the Caramel
- Carefully pour the hot caramel into the prepared baking dish. Sprinkle the surface with flaked salt, if desired. Allow the caramel to cool completely at room temperature before cutting.
Cut and Serve
- Once fully cooled, cut the caramel into 1-inch squares. Store in an airtight container or wrap individually for gifting.
Notes
- Confirm that the corn syrup, sweetened condensed milk, and cinnamon extract are labeled gluten-free, as manufacturing facilities vary.
- Avoid cross-contamination by using clean utensils, pans, and cutting boards.
- If gifting to someone with celiac disease, individually wrap the caramels using certified gluten-free parchment or wax paper.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
