Caramel-making feels like a culinary rite of passage—the kind of adventure that starts with a humble saucepan and ends in glossy, golden squares that melt like silk. I first learned the slow-stirring patience of this process in a Parisian patisserie, where sugar wasn’t rushed, it was revered.
This recipe leans into that tradition, but with a Southern twist—think bourbon vanilla and a whisper of sea salt, reminiscent of Gulf Coast breezes. With a candy thermometer and a bit of attention, you’ll achieve that perfect soft-chew texture that candy shop dreams are made of.
Whether wrapped in wax paper or draped over apple slices, these caramels are a sweet, global-meets-local triumph. So roll up your sleeves—because once you make caramels from scratch, store-bought just won’t cut it.
Why You’ll Be Hooked!
- I first made these on a rainy night in Alabama, and now they’re my cozy go-to whenever I need a little homemade magic—trust me, the texture is unlike anything store-bought.
- Stirring the sugar as it darkens feels meditative, and I’ve learned to time it perfectly for that buttery snap-meets-chew finish—no candy thermometer? You’ll still be okay.
- I’ve added flaky Himalayan salt, used cardamom once (inspired by a trip to Delhi), and even stirred in espresso—this recipe loves experimentation.
- They’ve been my edible gift for birthdays, care packages, and those random days when someone just needs a treat—and yes, I’ve used them to top ice cream.
- Bonus: Making your own sweets kept me off processed ones—unexpectedly helped me curb my sugar intake overall. And they taste really, really good.
Homemade Caramels Recipe
These buttery homemade caramels are soft, rich, and melt in your mouth with just the right touch of chew. Crafted from simple ingredients and lots of stirring, they offer a sweet reward that’s perfect for gifting, sharing, or savoring slowly on cozy days.
Equipment
- 9×13-inch baking pan
- Parchment paper
- Large heavy-bottomed pot (preferably stainless steel)
- Wooden spoon or silicone spatula
- Candy thermometer
Ingredients
- 2 cups white corn syrup
- 1 tsp Kosher salt
- 2 cans of evaporated milk
- 2 sticks of butter
- 4 cups sugar
Instructions
- Start by lining a 9×13-inch pan with parchment paper and setting it aside.
- In a large, heavy-bottomed pot over medium heat, melt together the sugar, butter, corn syrup, and salt, stirring occasionally.
- Once the mixture begins to boil, slowly add the evaporated milk in small increments over 10 to 15 minutes per can, making sure to stir constantly.
- After all the milk is incorporated, continue cooking and use a candy thermometer to monitor the temperature, bringing it to exactly 238°F–240°F.
- Avoid going any higher, as it will make the caramels too firm.
- As soon as the caramel reaches the right temperature, immediately pour it into the prepared pan and let it cool completely.
- Once cool, chill in the freezer for 20–30 minutes or refrigerate for a few hours to make cutting easier.
- Slice and enjoy.
Notes
- Stirring constantly while adding milk helps prevent scorching and ensures a smooth texture.
- Using a stainless steel pot distributes heat evenly and reduces the risk of burning.
| Calories | 69kcal |
| Carbohydrates | 17g |
| Cholesterol | 1g |
Variations To Help You Customize This Dish!
- Salted Caramel – Sprinkle flaky sea salt over the surface just after pouring the caramel into the pan for an elegant sweet-salty flavor contrast.
- Chocolate Swirl Caramels – Drop small dollops of melted dark or milk chocolate onto the caramel right after pouring it into the pan, then use a toothpick to swirl.
- Nutty Caramels – Stir in chopped toasted pecans, walnuts, or almonds just before pouring the mixture into the pan for added crunch and flavor.
- Spiced Caramels – Add ½ teaspoon of ground cinnamon or a pinch of cayenne or pumpkin pie spice while cooking for a warm or spicy twist.
- Vanilla Bean Caramels – Stir in 1 teaspoon of vanilla extract or scrape in the seeds of one vanilla bean after removing the caramel from the heat for a deeper flavor.
