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
Video
Ingredients
- 1 cup butter (2 sticks)
- 4 cups granulated sugar
- 2 cups light corn syrup
- 24 ounces evaporated milk (2 cans)
- 1 teaspoon vanilla extract
Instructions
- 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 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.
- Try these dipped in chocolate or pretzel rods.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Norma says
I love your recipe! You were right – patience is key and cooking at even temperature. If I didn’t refrigerate; would they set at room temperature? Thank you for this recipe and I know my family will enjoy for years to come!
Lauren Allen says
Yes, they will set at room temperature. Enjoy!
Ashlyn says
Does sweetened condensed milk work the same as the evaporated milk?
Lauren Allen says
No, not with this recipe.
Ria Garner says
Could I make these, freeze them and then melt them later if I want to add them into cupcake batter or as a drizzle over cupcakes?
Carmen says
I made a half batch just putting all the ingredients but vanilla into the saucepan over medium heat.
Stirred occasionally until it was starting to get candylike, then pretty close to constantly.
Once it was in the general range I added vanilla & CBD then dumped it into a pie pan lined with parchment paper.
Waited until it was cool enough not to melt plastic wrap, covered ut, and put it in the fridge.
Cut them a couple of hours later.
Worked great
BrenMarie says
Hi and good day
Was wondering when these firm up can they be dipped in chocolate
Lauren Allen says
Yes, you can dip them in chocolate. Enjoy!
Rochelle says
I needed to calm down after a trying day fighting to get my package of Pecans delivered. Got them. And wanted to make some caramel. I did not want to try and find my recipe. Found yours and with 5 stars 189 votes I was in. Besides standing and stirring for nearly two hours was just what I needed to calm down and have one thing to focus on and that was making great delicious Carmel. I tell you it was worth every minute. I did however mix evaporated milk with heavy whipping cream. I love your recipe great way to destress after work. Thank you so much.
Linda says
My grandson asked out of the blue if we could makes caramels. And yes, it’s CARE-ah-mels. This recipe is foolproof using a big old enamel cast iron pot. A nonstick pot of even professional quality will not produce the result you want. I added my evaporated milk all at once and didn’t suffer. Three teachers and a neighbor received little gifts of it today and there’s plenty more to share. Just don’t, whatever you do, say CAR-mull. That’s in California, pronounced car-MELL.
Kristiane says
Best caramel recipe ever. I have tried several recipes and after using this one, there is no need to look for any others. They do take time but so worth it. Printed and saved as my go to recipe. Thank you for sharing.