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.

Ingredients

Scale

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

Prepare Pan: Line a 9×13 inch baking pan with parchment paper to ensure easy removal of the caramels once set.
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.
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.
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.
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.
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.
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