Homemade Caramels
Ingredients
- 1 cbutter)
(2 sticks
- 4 cgranulated sugar
- 2 clight corn syrup
- 24 ozevaporated milk*)
(2 cans
- 1 tspvanilla extract
Directions
- 1
Line a 9x13'' pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work--9x13'' will yield thicker caramels.
- 2
Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
- 3
Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
- 4
Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
- 5
Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
- 6
Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).
- 7
The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.
Homemade Caramels
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About this Recipe
Craving those perfectly soft and chewy homemade caramels you remember from childhood, but thought they were too difficult to make? This easy classic caramel recipe delivers that nostalgic sweetness and satisfying texture right to your kitchen, proving that making your own candy can be incredibly rewarding.What truly sets these homemade caramels apart is the thoughtful combination of ingredients designed for an unparalleled texture. The generous amount of butter ensures a rich, luxurious base, while the light corn syrup and evaporated milk work in harmony to prevent crystallization and create that signature soft and chewy consistency. This thoughtful blend makes it a reliable and incredibly rewarding recipe for achieving authentic, melt-in-your-mouth caramels.Prepare for a truly delightful experience with these Homemade Caramels, a pure celebration of sweet, buttery richness. Each caramel offers a beautifully smooth and pliable texture that gently gives way, delivering a satisfying chew before melting slowly on your tongue. You'll taste the deep, caramelized sugar notes balanced by the warmth of vanilla extract. While the cooking process involves an attentive hour on the stove, the steps are approachable, and the result is a generous yield of classic caramels that far surpass any store-bought alternative. This is a sweet indulgence that brings pure joy, perfect for sharing with loved ones or savoring yourself.For a popular twist, consider making salted caramels by sprinkling a pinch of flaky sea salt over the finished caramels just before they fully set. While vanilla extract is classic, a different high-quality extract could offer a subtle variation, though it's hard to beat the pure vanilla notes.These classic caramels are wonderful for gifting during the holidays, adding to a festive dessert platter, or simply enjoying as a delightful sweet treat after dinner. Wrap them individually in wax paper or parchment squares for a beautiful presentation and easy, non-sticky enjoyment.