My family usually reserves them for our special treat at Christmas time. We give them as neighbor gifts and always have a huge batch to enjoy ourselves!
The ingredients for these caramels are very simple. Butter, sugar, karo syrup, evaporated milk, and vanilla extract. However, the key to creating magic–that amazing rich caramel taste and texture–is in the cooking process. These can’t be rushed! Read my tips below, for making perfect caramels, every time.
Once you pour them into a jelly-roll or 9×13” pan, allow them to cool completely. You can refrigerate them for a long time. I usually refrigerate them until they are nice and cool, pull the whole pan of parchment paper out onto a cutting board, and then cut them into small squares. They are much easier to cut when they are cold.
Tips for perfect caramels:
Slowly stir in the evaporated milk:
Maintain steady heat:
Candy Thermometer vs. Ice Water Test
The best (and easiest) way I’ve found for success in any location, is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water. Mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable.
CONSIDER MAKING THESE CHRISTMAS SWEETS THIS HOLIDAY SEASON:
- Caramel and Chocolate Dipped Pretzel Rods
- Chocolate Marshmallow Cookies
- Vanilla Creme Balls
- Christmas Cornflake Wreaths
- Caramel Cashew Clusters
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Homemade caramels are perfectly soft and chewy and so easy to make!
- 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 9x13'' 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--9x13'' 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 constant boil, otherwise your caramels can curdle.
Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 238 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't always trust or rely on a candy thermometer either--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 238 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
Pour caramels into a buttered jelly roll pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easy 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.
Try these dipped in chocolate or pretzel rods.
Recipe Video
Don't miss the tips and tricks for this recipe listed above in the post!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Cheryl says
I made these for the first time yesterday and they are fabulous! Your hints helped immensely. Will have to make another batch as I keep eating them and there won’t be enough to give as gifts. Wonderful recipe!
Dee says
Would this work well for candy apples? The cost of store bought doesn’t seem too high until you have to buy so many bags at once. Plus, they are a pain to melt. Would I be able to dip the apples while the caramel is still warm? Or should I let them set and re-melt them later?
Lauren Allen says
Hi Dee,
You can definitely use this recipe for caramel apples, and no, you don’t have to let them set. You will need to make sure that the caramels are at the right consistency (use the ice water test I describe in the post) before you dip the apples! Also, be sure to remove the wax from the apples first before dipping them in caramel, otherwise it will just slide right off (see this resource). Also note that this recipe makes quite a lot of caramel. Good luck!
Latiea says
Hi, you explained it so nicely. I’ll definitely make this tomorrow for the holiday treat. Wish you a very Happy Holiday and a Very Happy New Year!
Chris Hayen says
Salted or unsalted butter?
Lauren Allen says
I use salted butter but either will work–if using unsalted just add a dash of salt 🙂
Cindy Apperson says
This is the same recipe that I have made for 50 years and they are much better if you add at least a cup and a half of chopped nuts.
Miesa says
I see that your recipe calls for evaporated milk however the other ones that I’ve looked at call for condensed milk. I just wanted to verify this before I attempt these. They sound wonderful.!
Lauren Allen says
Yes, evaporated milk 🙂 Hope you enjoy them!
Tammy says
Which is better cream or evap milk
Jessica West says
Novice candy maker. These were easy and came out so good. I ate about 10 before my son cut me off. So good!
Max says
Is this sweetened evaporated milk?
Lauren Allen says
Not sweetened condensed milk. Just evaporated milk.
Karen says
Hi thank you for sharing your recipe. I would like to add cashews to this recipe would I increase any of the ingredients?
Thank you.
Lauren Allen says
That would be fine 🙂
Erin says
I made this recipe last year and they turned out great! I’d like to double or triple the recipe this time. Would that work or would I need to make separate batches?
Also, would you consider a nonstick caphlon pan to be heavy bottomed? Thanks so much!
Lauren Allen says
As long as your pot is big enough it shouldn’t be problem! That pan should work great 🙂
Kimberly Howard says
Can you make these ahead a few days in advance to give as a gift? How long can you store these in the fridge? Or what would be the best method to keep them until they are needed to gift?
Lauren Allen says
Hi Kimberly,
You can DEFINITELY make these ahead as a gift! I would recommend wrapping the caramels individually and storing them in a bag in the refrigerator (or outside if it’s cold). You can even leave them at room temperature and they will still last for about 3 weeks (even longer in the fridge). You can also freeze them for up to 3 months.
Amanda says
My mixture never reached the firm ball stage. What did i do wrong?
Lauren Allen says
Hi Amanda,
It’s very difficult to say since there could be so many variables here. The simple answer is that the caramels just need to cook longer. Here is an online thread that my provide some answers.
Laurie says
Can you half this recipe? I could probably eat 80 pieces, but I shouldn’t.
Lauren Allen says
Yes, You can definitely half the recipe and use a smaller pan when you pour the caramel out of the pan to cool.
gptraveler says
Great recipe! I would like to make a caramel pecan sauce for cheesecake. Obviously I don’t want to take it all the way to the candy stage. What temperature would you recommend for a thick sauce? Thanks in advance and have a sweet holiday.
Lauren Allen says
Hi there, may I suggest this recipe instead? https://tastesbetterfromscratch.com/pumpkin-pie-with-caramel-pecan-topping/ It’s served with exactly the sauce you’re looking for (and if you want the sauce even thicker, just cook it a little longer) 🙂
Tamara K Strecker says
What size pan is recommended…. besides large?? In quarts??
Lauren Allen says
Hi Tamara,
You will need a 6-8 quart pot with a heavy bottom!
Laura says
So is the recipe ruined if the milk curdles? Asking for a friend. 🙂
Lauren Allen says
If it curdles, add a teaspoon of baking soda and reheat the caramels in the pot. It will foam and bubble a bit but will hopefully take care of the problem. The curdling takes place when the milk is added too quickly!
Hardcaramel says
Came out hard as a rock.was hopin to suprise my family but just wasted hour of my time instead! I would suggest you not tell people to cook it to 238 degrees .thats obviosuly way too high.dissapointing
Lauren Allen says
I’m so sorry–that’s why I recommend the ice water test and not using a thermometer (I talk about why, in the post, and mention it in the instructions).
Kimberly says
What if you don’t have corn syrup
Lauren Allen says
Unfortunately there’s not a good substitute for this recipe. You may want to try another recipe for caramels that doesn’t call for it. Sorry!
Mary O'Keefe says
I substituted Golden Syrup and it turned out fabulous! Mine were to soft, but I probably didn’t cook it long enough. I will try the water test the next time.
Marilyn Anne Jensen says
These look amazing . I cant wait to test the recipe ! Thank you for sharing .
Chandelle King says
How long are they good for and how should I store them for optimal freshness? 🙂
Lauren Allen says
They will last for several weeks, stored in the fridge.
Toria Gardner says
Don’t use wax paper!! What a joke. Tasted great if you had the patience to chew it off of the paper like a dog! Use butter in your pan
Lauren Allen says
It looks like you misunderstood–The pan should be lined with PARCHMENT paper (not wax paper). The wax paper is for wrapping the caramels after they have cooked and cooled.
Joel says
These where delicious and easy to make, even for me (who has no idea what I am doing) 🙂
Dan Dugan says
This took me a surprisingly long time. You will notice that there are plateus to the temperature. For instance it will stay at ~212F until the water is boiled out, then plateaus at ~220F u til another compound boils out, and the temperature can go up again. By the time it reaches the right stage, you will think you are stirring melted caramels.
Dan Dugan says
I found that a pizza cutter works well to cut the pieces. I took a few passes to cut gradually. If you use parchment paper and remove from the pan to cut, you can move each row to the side a little to keep them from sticking together again. Same when you cut the pieces.
Lauren Allen says
Thanks for the tip!
Isaac Ward says
Would you know if reducing the sugar and using sweetened condensed milk work at all with this? I’m going to do this recipe either way but just atm i only have the SCM eek. these look amazing, hoping the texture of them would work as a drizzle over oatcakes.
Lauren Allen says
Sweetened condensed milk wont work for this recipe. I worry that reducing the sugar would keep them from setting up properly. Hope you get to try them soon 🙂
Joan says
This recipe is perfect if you follow the directions precisely as written. A must when making candy. I made this recipe twice. The first time I inadvertently boiled the candy for a bit without stirring after adding the condensed milk which, of course caused a slight burning then added roasted walnuts which, surpisingly tasted like the old caramel theater popcorn without the popcorn! Kids loved it! Second time I added 1/2 teaspoon nutmeg with 2C roasted whole walnuts and 1 1/2 C whole roasted almonds which tastes like nutty caramel
doughnuts without the doughnuts. A person can use fewer or a few more nuts to one’s taste. Recipe is so adaptable to creative candy making!