Homemade Classic Caramels Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/homemade-classic-caramels-recipe/
