Classic Homemade Caramels Recipe

Introduction

These rich, creamy caramels are a perfect homemade treat that melts in your mouth. With a buttery texture and just the right amount of sweetness, they make a delightful gift or indulgence any time of year.

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, corn syrup, and sea salt. Bring the mixture to a boil over medium heat.
3. Step 3: Very slowly add the evaporated milk to the boiling mixture, whisking or stirring constantly. Take about 20 minutes to add all the milk, ensuring the boil continues steadily without slowing down.
4. Step 4: Reduce the heat to medium-low and attach a candy thermometer. Stir often and cook until the mixture reaches 238°F (the soft ball stage). Remove the pan from heat immediately.
5. Step 5: Pour the hot caramel into the prepared pan and let it 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 10 rows across and 8 rows lengthwise (or 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 heavy-bottomed pan to prevent the caramel from scorching and ensure even heat distribution.
• Adding a splash of vanilla extract after removing from heat can enhance the flavor.
• For a softer caramel, cook to a slightly lower temperature (around 234°F), and for firmer caramels, cook a bit higher (240°F).
• Sprinkle a little flaky sea salt on top before cooling for a salty-sweet twist.

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 them to come to room temperature before eating for the best texture. If they stick together, a brief warm-up in your hand will soften them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does “soft ball stage” mean?

The soft ball stage refers to when heated sugar syrup reaches about 238°F. If you drop a bit of the syrup into cold water, it forms a soft, pliable ball that flattens when removed—ideal for chewy caramels.

Can I use regular milk instead of evaporated milk?

Evaporated milk is concentrated and helps achieve the correct caramel texture. Using regular milk may result in a thinner, softer caramel. If substituting, reduce other liquids slightly and cook longer, but results may vary.

Classic Homemade Caramels Recipe

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★★★★★

4.7 from 131 reviews

• Author: Aiden
• Total Time: 5 hours 10 minutes
• Yield: About 80 caramels (10x8 pieces) 1x

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Description

This classic caramel recipe yields rich, buttery, and chewy caramels that are perfect for gifting or enjoying as a sweet treat. Made with a combination of granulated and brown sugar, evaporated milk, and butter, these caramels develop a deep, creamy flavor and a smooth texture, finished with a touch of sea salt for balance.

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Ingredients

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Candy Base

• 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 the Pan: Line a 9×13 inch pan with parchment paper to prevent sticking and allow for easy removal of the caramel once set.
2. Combine Ingredients and Boil: In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, softened butter, corn syrup, and sea salt. Bring the mixture to a boil over medium heat, ensuring the sugars dissolve and the butter melts completely.
3. Incorporate Evaporated Milk Slowly: Gradually add the evaporated milk very slowly while whisking and stirring constantly. This steady addition helps maintain the boil without slowing it down and should take about 20 minutes to fully incorporate.
4. Cook to Temperature: Reduce heat to medium-low and attach a candy thermometer. Stir frequently and cook the mixture until it reaches 238°F (the firm ball stage). Remove from heat immediately to prevent burning.
5. Pour and Cool: Pour the hot caramel mixture into the prepared parchment-lined pan. Allow it to cool at room temperature for 4 to 5 hours until firm and set.
6. Slice the Caramels: Wet a sharp knife with cold water to prevent sticking and slice the caramel into 10 rows across and 8 rows lengthwise, or into the desired size and shape.
7. Wrap the Pieces: Wrap each caramel piece individually with wax paper squares or pre-cut candy wrappers to keep them fresh and prevent sticking.

Notes

• Using a heavy-bottomed saucepan is key to avoid hot spots that can burn the caramel.
• Be patient when adding evaporated milk slowly; adding too fast can cause the mixture to seize or lose the boil.
• A candy thermometer is essential for accurate temperature control and achieving the perfect chewy texture.
• Store wrapped caramels in an airtight container at room temperature for up to two weeks.
• If the caramel sticks to the knife while slicing, dipping the knife in cold water between cuts helps achieve cleaner edges.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Candy
• Method: Stovetop
• Cuisine: American

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