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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
