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Homemade Caramels
These easy homemade caramels are rich, buttery, and perfectly chewy. Made with simple ingredients and a foolproof method, they’re the perfect treat for gifting or indulging!
Ingredients
- 1 cup (226 g) unsalted butter
- 2 1/4 cups (450 g) firmly packed light brown sugar
- 1 cup (240 ml) light corn syrup
- 1 12 ounce (354 ml) can evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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Instructions
- Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly butter the paper.
- In a large, heavy-bottomed saucepan, melt the butter over medium heat.
- Add the brown sugar, corn syrup, and salt to the melted butter. Stir to combine.
- Gradually stir in the evaporated milk, adding about 1/4 cup (60ml) at a time. (Take about 3-5 minutes to do this to maintain the temperature and make a smooth mixture.) Continue stirring constantly to prevent burning, especially once the mixture starts to thicken.
- Bring the mixture to a boil, then reduce heat to medium-low. Attach a candy thermometer and cook the mixture, stirring frequently, at a gentle boil until it reaches soft ball stage (235-240°F/113-116°C). This should take about 12-15 minutes but will vary depending on your stove.*
- Once the caramel reaches the desired temperature, remove the pan from the heat and stir in the vanilla extract.
- Pour the hot caramel into the prepared baking dish. Let it cool completely at room temperature for 2-3 hours or until set.
- Once cooled, use the parchment overhang to lift the caramel from the pan. Cut into small squares or rectangles, and wrap each caramel in wax paper or parchment paper.
Notes
- *To check if your caramel has reached the soft ball stage without a thermometer, use the cold water test. Drop a small amount of the caramel mixture into a glass of cold water. If it forms a soft, pliable ball that flattens when pressed between your fingers, it's ready. If the caramel dissolves or is too soft, cook it a little longer and test again.
- Store wrapped caramels in an airtight container at room temperature up to 2 weeks.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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