Homemade Classic Caramels Recipe

Introduction

These rich, buttery caramels are a classic treat that melts in your mouth. Perfect for gifting or enjoying as a sweet snack, this recipe guides you through making smooth, chewy caramels with simple ingredients.

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, light corn syrup, and sea salt. Bring the mixture to a boil over medium heat.
3. Step 3: Slowly add the evaporated milk to the boiling mixture, whisking or stirring constantly to keep the boil steady. This process should take about 20 minutes and prevents the mixture from cooling down too much.
4. Step 4: Lower the heat to medium-low and attach a candy thermometer. Continue stirring frequently until the mixture reaches 238°F (the soft-ball stage). Remove from heat immediately to avoid burning.
5. Step 5: Pour the hot caramel mixture 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 set caramel into strips—10 rows across and 8 rows lengthwise or your preferred size.
7. Step 7: Wrap each caramel piece individually using wax paper squares or pre-cut candy wrappers to prevent sticking.

Tips & Variations

• Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
• Adding a splash of vanilla extract after removing from heat adds a lovely depth of flavor.
• For a salted caramel variation, sprinkle a pinch of flaky sea salt on top before the caramel 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 wrapped tightly to prevent humidity from softening them. To enjoy, let refrigerated caramels come to room temperature before unwrapping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is it important to add evaporated milk slowly?

Adding evaporated milk slowly while stirring keeps the mixture boiling steadily and prevents it from cooling down too much, which helps achieve the right caramel consistency and prevents graininess.

What does the candy thermometer temperature mean?

Reaching 238°F indicates the soft-ball stage, where the caramel will be chewy but not too hard, ensuring the perfect texture for cutting and eating.

Homemade Classic Caramels Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

Deliciously rich and creamy homemade caramels made from a blend of granulated sugar, brown sugar, butter, corn syrup, sea salt, and evaporated milk. These soft, chewy caramels are perfect for gifting or enjoying as a sweet treat.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 5 hours 10 minutes
• Yield: 80 caramels (10 rows x 8 rows) 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the pan: Line a 9×13 inch pan with parchment paper to prevent the caramel from sticking and make removing it easier after it has set.
2. Combine sugars and butter: In a heavy-bottomed saucepan, add granulated sugar, brown sugar, softened butter, corn syrup, and sea salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Add evaporated milk slowly: Gradually add the evaporated milk into the boiling sugar mixture very slowly, whisking or stirring constantly to prevent the temperature from dropping and to maintain a steady boil. This process should take approximately 20 minutes.
4. Cook to temperature: Lower the heat to medium-low, attach a candy thermometer, and continue stirring often until the mixture reaches 238°F (the soft-ball stage). Remove immediately from heat to avoid burning.
5. Pour into pan and cool: Pour the hot caramel mixture into the prepared pan, spreading evenly. Allow it to cool on the counter for 4 to 5 hours until fully set.
6. Slice caramels: Wet a sharp knife with cold water to prevent sticking, then cut the caramel into 10 rows across and 8 rows lengthwise or your desired size and shape.
7. Wrap individually: Wrap each caramel square with wax paper squares or use pre-cut candy wrappers to keep them fresh and prevent sticking.

Notes

• Using a heavy-bottomed saucepan helps prevent the caramel from burning.
• Slow and gradual addition of evaporated milk is key to maintaining the boil and achieving the correct texture.
• Use a candy thermometer to ensure the caramel reaches the correct temperature for a soft but firm consistency.
• Allow the caramel to cool completely at room temperature before slicing for clean cuts.
• Wrapping caramels individually helps preserve freshness and prevents them from sticking to each other.
• Store caramels in an airtight container at room temperature for up to two weeks.

Keywords: caramels, homemade caramels, soft caramels, candy recipe, caramel candy