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This image shows a top-down view of a parchment-lined 9x13-inch baking dish on a clean white marble countertop, ready for the caramel mixture.

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.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Dessert
Cuisine American
Servings 80 servings
Calories 69 kcal

Equipment

  • 9x13-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.
    This image shows a parchment-lined 9x13-inch baking dish placed on a clean white marble cooktop, ready for the caramel mixture.
  • In a large, heavy-bottomed pot over medium heat, melt together the sugar, butter, corn syrup, and salt, stirring occasionally.
    This image shows sugar, cubed butter, light corn syrup, and salt melting together in a stainless steel saucepan on a white marble cooktop.
  • 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.
    This image shows evaporated milk being added gradually to the bubbling caramel base in a stainless steel saucepan on a white marble cooktop.
  • 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.
    adding-evaporated-milk-to-caramel-base-on-white-marble
  • 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.
    This image shows hot caramel being poured into a parchment-lined baking dish on a white marble cooktop, ready to cool.
  • Slice and enjoy.
    This image shows soft caramels sliced into neat squares and arranged on a clean white marble countertop.

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.