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
- 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.
- 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.