Homemade Caramels Recipe

Introduction

These rich, buttery caramels are a timeless treat that melts in your mouth perfectly. Made with a blend of sugars, butter, and evaporated milk, they offer a smooth and creamy texture that’s hard to resist. Whether for gifting or indulgence, homemade caramels are a sweet delight.

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 for easy removal later.
2. Step 2: In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, softened butter, corn syrup, and sea salt. Heat over medium heat, stirring until the mixture comes to a boil.
3. Step 3: Slowly add the evaporated milk to the boiling mixture, whisking and stirring constantly. Add it very gradually to avoid slowing the boil. This process should take about 20 minutes.
4. Step 4: Reduce the heat to medium-low and attach a candy thermometer to the pan. Stir frequently and cook until the mixture reaches 238°F (the firm ball stage). Remove immediately from heat to prevent burning.
5. Step 5: Pour the caramel mixture into the prepared pan and let it cool at room temperature for 4 to 5 hours until fully set.
6. Step 6: Once cooled, wet a sharp knife with cold water and cut the caramel into 10 rows across and 8 rows lengthwise, or into your preferred size and shape.
7. Step 7: Wrap each caramel piece in wax paper squares or pre-cut candy wrappers to keep them fresh and prevent sticking.

Tips & Variations

• Use a candy thermometer for accurate temperature measurement to achieve the perfect chewy texture.
• For a flavor twist, add 1 teaspoon of vanilla extract after removing the caramel from heat and before pouring into the pan.
• If you prefer salted caramels, sprinkle a little flaky sea salt on top just before the mixture sets.

Storage

Store wrapped caramels in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator, but allow to come to room temperature before eating for the best texture. To re-soften slightly, warm caramels gently in your hands or microwave briefly on low power.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to add evaporated milk slowly?

Adding evaporated milk slowly while stirring prevents the mixture from cooling down too much, which keeps the caramel boiling consistently and helps achieve a smooth texture.

What if my caramel is too hard or too sticky?

If your caramel is too hard, it might have been cooked past the correct temperature. Next time, remove it from heat at 238°F. If it’s too sticky, it may not have cooked enough or needs a bit more time to set before cutting.

Homemade Caramels Recipe

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★★★★★

5 from 356 reviews

• Author: Isabella
• Total Time: 5 hours (including cooling time)
• Yield: 80 pieces (based on slicing into 10 by 8 blocks) 1x

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Description

This classic caramel recipe yields rich, buttery, and chewy caramels perfect for gifting or indulging. Made with a combination of granulated and brown sugar, unsalted butter, corn syrup, sea salt, and evaporated milk, these caramels boast a smooth texture and deep flavor. The slow cooking process combined with precise temperature control ensures the perfect consistency every time.

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Ingredients

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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

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Instructions

1. Prepare Pan: Line a 9×13 inch baking pan with parchment paper to ensure easy removal of the caramels once set.
2. Combine Sugars and Butter: In a heavy-bottomed saucepan, add the granulated sugar, brown sugar, softened butter, light corn syrup, and sea salt. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent burning.
3. Add Evaporated Milk Slowly: Very gradually pour in the evaporated milk while continuously whisking or stirring to keep the mixture smooth and the boil consistent. This gradual addition should take about 20 minutes to maintain the boiling state without slowing down.
4. Cook to Temperature: Reduce the heat to medium-low and attach a candy thermometer to the saucepan. Stir frequently and continue heating the caramel mixture until it reaches 238°F (the soft-ball stage). Once achieved, immediately remove the saucepan from heat.
5. Pour and Cool: Quickly pour the hot caramel into the prepared parchment-lined pan, spreading it evenly. Allow the caramel to cool at room temperature for 4 to 5 hours until firm.
6. Slice Caramels: Wet a sharp knife with cold water to prevent sticking and slice the caramel slab into 10 rows across and 8 rows lengthwise for uniform pieces. Adjust size as desired.
7. Wrap and Store: Individually wrap each caramel piece with wax paper squares or pre-cut candy wrappers to keep them fresh and prevent sticking.

Notes

• Using a heavy-bottomed saucepan helps ensure even heat distribution and prevents scorching.
• The slow addition of evaporated milk is crucial to keep the mixture boiling and prevent crystallization.
• The candy thermometer must read 238°F for optimal chewy caramel texture; use the soft-ball stage as your reference.
• Make sure to wet your knife between cuts to achieve clean slices and avoid sticking.
• Store wrapped caramels in an airtight container at room temperature for up to two weeks.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Candy
• Method: Stovetop
• Cuisine: American

Keywords: caramel recipe, homemade caramels, chewy caramels, candy making, buttery caramel candies