Soft, Buttery Homemade Caramels
Create delightful Soft, Buttery Homemade Caramels that melt in your mouth with this easy recipe. Perfect for gifts or personal indulgence, these treats are a sweet way to share joy!
Ingredients
- 4 cups sugar
- 2 sticks butter 1 cup
- 2 cups white corn syrup
- 1 teaspoon kosher salt
- 2 12 oz cans evaporated milk
Instructions
Prepare the Pan:
- Line a 9x13-inch pan with parchment paper and set aside.
Melt the Ingredients:
- In a large, heavy-bottomed pot, melt the sugar, butter, corn syrup, and salt over medium heat. Stir occasionally to combine. A stainless steel pot works best for even heat distribution.
Add the Evaporated Milk:
- Once the mixture comes to a boil, add the evaporated milk slowly, about 1 tablespoon at a time. This process will take about 10-15 minutes per can, and you must stir constantly to avoid burning.
Cook to the Right Temperature:
- After all the milk has been added, continue cooking the caramel mixture until it reaches 238°F to 240°F on a candy thermometer. Be careful not to let it go higher than this, as that can make the caramels too chewy instead of soft. This should take another 15 minutes or so. Use an instant-read thermometer to double-check the temperature in the middle of the mixture to ensure accuracy.
Pour into the Pan:
- Once the caramels reach the correct temperature, immediately pour the mixture into the prepared pan. Let it cool completely.
Cool and Set:
- After the caramels are cool, place the pan in the freezer for 20-30 minutes or refrigerate for a few hours to help them hold their shape when cutting. They should not be frozen solid but should be firm enough to slice neatly.
Slice and Serve:
- Once set, cut the caramels into small pieces and enjoy! Optionally, you can wrap each piece in wax paper or pre-cut wrappers.
Notes
- Optional Flavor Add-ins: For an extra touch of flavor, you can scrape the seeds from a vanilla bean and add them to the caramel mixture when you add the sugar. You can also top the caramels with flaky sea salt for a delicious contrast.
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Storage:
- Store the caramels in an airtight container or candy jar at room temperature or in the fridge. They will last several weeks if stored properly.
Recipe Tips
- Testing the Temperature: The most critical step in making these caramels is ensuring that the mixture reaches the right temperature of 238°F. Always check the temperature using both a candy thermometer and an instant-read thermometer, particularly checking the temperature in the middle of the mixture.
- Cookware: A stainless steel pot is ideal for making caramels because it helps achieve even heating and prevents burning, compared to using an enameled Dutch oven.