Homemade Caramels (2024)

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• ▢ 1 cup butter (2 sticks)
• ▢ 4 cups granulated sugar
• ▢ 2 cups light corn syrup
• ▢ 24 ounces evaporated milk* (2 cans)
• ▢ 1 teaspoon vanilla extract

• Line a 9×13” pan or jelly roll pan with parchment paper. (If you don’t have parchment paper you can generously butter the pan.) Either size pan will work–9×13” will yield thicker caramels.

• Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.

• Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.

• Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer–I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)

• Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.

• Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).

• The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Evaporated milk: Could substitute heavy cream.

Troubleshooting:

• Candy Thermometer: I don’t always trust candy thermometers, and depending on your location (altitude and humidity) temperature will vary. A good way to test them is the ice water method. Drop a spoonful of the hot caramel into a cup of ice water and mold the caramel with your fingers into a ball. The caramel should feel pretty firm but pliable in the ice water.
• Caramel is too soft after it has set up: It needed to cook longer. You can pour the whole batch back in to a pot and warm it up again!
• Caramel is too hard: it cooked for too long. Use the ice water method to avoid this.

Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.