Homemade Caramels Recipe

Introduction

Rich, buttery caramels are a timeless treat that melt delightfully in your mouth. This easy-to-follow recipe guides you through making smooth, homemade caramels perfect for gifting or indulging yourself.

Ingredients

• 3 cups granulated sugar
• 1 cup brown sugar
• 1 cup unsalted butter, softened
• 2 cups light corn syrup
• 1 teaspoon sea salt
• 24 ounces evaporated milk

Instructions

1. Step 1: Prepare a 9×13-inch pan by lining it with parchment paper.
2. Step 2: In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, softened butter, light corn syrup, and sea salt. Bring the mixture to a boil over medium heat.
3. Step 3: Slowly add the evaporated milk to the boiling mixture, whisking or stirring constantly to maintain the boil. This process should take about 20 minutes to complete without slowing the boil.
4. Step 4: Reduce the heat to medium-low. Attach a candy thermometer and continue stirring frequently until the mixture reaches 238°F. Once reached, immediately remove the pan from heat and pour the caramel into the prepared pan.
5. Step 5: Allow the caramel to cool at room temperature for 4 to 5 hours until firm.
6. Step 6: Wet a sharp knife with cold water and slice the caramel into your preferred size — 10 rows across and 8 rows lengthwise is recommended.
7. Step 7: Wrap each caramel piece individually in wax paper squares or pre-cut candy wrappers for easy storage and serving.

Tips & Variations

• Use a heavy-bottomed pan to prevent the caramel from burning or sticking.
• For a flavored twist, add 1 teaspoon of vanilla extract just after removing the caramel from heat.
• If you prefer softer caramels, stop cooking when the mixture reaches 235°F instead of 238°F.

Storage

Store wrapped caramels in an airtight container at room temperature for up to two weeks. Avoid refrigeration, which can harden the caramel. To soften hardened caramels, let them sit at room temperature for a few hours before unwrapping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is the candy thermometer important?

The candy thermometer ensures the caramel reaches the precise temperature needed for the perfect chewy texture. Cooking below or above this temperature can affect the firmness of the final candy.

Can I use regular milk instead of evaporated milk?

Evaporated milk is concentrated, which helps achieve the right caramel consistency and flavor. Using regular milk may result in a thinner, less rich caramel. If substituting, reduce the amount slightly and adjust cooking time accordingly.

Homemade Caramels Recipe

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★★★★★

5 from 135 reviews

This classic caramel recipe yields rich, buttery caramels with a perfect chewy texture and a hint of sea salt. Made with a simple combination of sugars, butter, corn syrup, and evaporated milk, these homemade caramels are a delightful treat, perfect for gift-giving or satisfying your sweet tooth.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 5 hours 15 minutes
• Yield: 80 pieces (based on 10 x 8 cutting grid) 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Ingredients

• 3 cups granulated sugar
• 1 cup brown sugar
• 1 cup unsalted butter, softened
• 2 cups light corn syrup
• 1 teaspoon sea salt
• 24 ounces evaporated milk

Instructions

1. Prepare the pan: Line a 9×13-inch baking pan with parchment paper, ensuring it covers the entire base and sides for easy removal of the caramels.
2. Combine sugars and butter: In a heavy-bottomed saucepan, add granulated sugar, brown sugar, softened butter, corn syrup, and sea salt. Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugars and melt the butter evenly.
3. Add evaporated milk gradually: Slowly add the evaporated milk to the boiling sugar mixture while whisking and stirring constantly. Add the milk very gradually to maintain the boil without cooling the mixture. This process should take about 20 minutes to carefully incorporate the milk.
4. Cook to temperature: Reduce the heat to medium-low, attach a candy thermometer to the saucepan, and continue stirring often. Heat until the mixture reaches 238°F (the soft-ball stage), then immediately remove from heat to prevent burning.
5. Pour and cool: Pour the hot caramel mixture into the prepared parchment-lined pan, spreading evenly. Let it cool at room temperature on the counter for 4 to 5 hours until it is set and firm enough to cut.
6. Slice the caramels: Wet a sharp knife with cold water to prevent sticking, and cut the set caramel into 10 rows across and 8 rows lengthwise, or your desired size and shape for individual pieces.
7. Wrap the caramels: Wrap each caramel piece in wax paper squares or pre-cut candy wrappers to keep them from sticking and preserve freshness.

Notes

• Use a heavy-bottomed saucepan to ensure even heat and prevent burning.
• Constant stirring is important to avoid scorching and to achieve a smooth texture.
• Use a candy thermometer to accurately measure temperature; the soft-ball stage is essential for chewy caramels.
• Cooling time is important; do not rush as the caramel needs to fully set before cutting.
• Wrapping each caramel individually helps prevent them from sticking together.
• Store caramels in an airtight container at room temperature for up to two weeks.

Keywords: caramels, homemade caramel, chewy caramel, candy recipe, classic caramels, butter caramel, candy making