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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
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.
Pamela says
Lol, I have done that before and will never do it again either. Your comment is so funny , made me laugh!
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 🙂
Nate says
I have yet to try these, but I have a great go-to recipe that does use sweetened condensed milk…and the sugar and corn syrup are reduced:
2 c sugar
1 can sweetened condensed milk
1/2 c water
6 oz butter
1 c light corn syrup
1/2 tsp salt (omit if using salted butter)
1 tsp vanilla
Cook to 245 *F, stirring constantly. Add vanilla after you take it off the heat.
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!
Maria says
I loooooove this recipe. Have made it twice so far and the second time I made it, I used 1/2 light corn syrup and the other half dark corn syrup. The latter produced, I think, a nicer flavor. I have made this in anticipation of melting them later on to dip pretzel sticks; I will then dip into chocolate followed by sprinkles for baby shower favors.
I am contemplating making this recipe again with light brown sugar in place of the regular granulated sugar followed by dark corn syrup. Do you think its ok?
The only problem I have encountered is that towards the end, the butter seems to separate from the caramel. My first batch, I used unsalted butter, the second, I used salted, based on suggestions I read when I Googled this situation. Any suggestions?? Also, how would you recommend I melt the caramel for future use? microwave or stovetop so I can dip my pretzels?
Julia says
Lost this pin in a sea of pins on my board. Looked through almost 3000 pins to find it. So happy I did! Love these so much!!