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.
Erin Wedel says
Wondering if anyone has ever tried heating up the evaporated milk before adding it to the caramels to help prevent the drop in temperature when adding it? Just wondering if that would work well.
Barbara says
Erin, That is exactly what I did. I melted the butter and karo syrup in a large pot I heated the evaporated milk in a small pan. Then I added the sugar to the Kari. When the sugar mixture just started to boil I added the preheated milk. Constantly slow stir and washing the sides. Removed caramel @242. Poured caramel into a greased jellyroll pan. Came out delicious, smooth and creamy. Good
Terry says
I can find 0 (zero) bagged caramels that don’t have Palm Oil in them. I will not use any product with palm oil due to the environmental issues (read about it and it’s effect on orangatans). I’ll be using this recipe for caramel apples!
Lauren Allen says
Thanks Terry! Be sure to refer to my post about Perfect Caramel Apples 🙂 https://tastesbetterfromscratch.com/caramel-apples/
Ashley says
Hi! I made these yesterday! They’re delicious. Wondering how long they’ll keep in the fridge?
Lauren Allen says
They’ll keep for several weeks!
Ginabug says
One month in the fridge, 3 months in the freezer.
Nancy says
I made these last week for Christmas and they turned out well. The first batch was a little too gooey (undercooked the caramel) so I reheated the caramel the next day and dipped more pretzels, they turned out perfect . Refrigerated the pretzels and realized that the caramel was too hard to eat and needed to be brought back to room temperature to serve. What is the best way to store the pretzels so that they remain crisp but the caramel not too hard?
Chad says
This recipe is great! I used dark karo syrup instead of the light karo. They seemed to be a little richer but still taste great. The family loves them and want me to make more! Hehe
Alice says
I made ‘this’ recipe last year, but I’m pretty sure it changed. I remember 2 tbsp of butter, not 2 sticks. The butter was added near the end of the process. I tried it anyway, following each step closely. At the end I got caramels that had the right texture and color, but the caramel flavor was very weak. Plus there was a puddle of butter fat on top of the caramel when I poured it into the pan. Either I did something very wrong or the current recipe is bad.
Lauren Allen says
This is the same recipe that’s been passed down in my family for decades. The amounts listed are correct and have never been changed.
Mikee says
These are so good! It is an easy to follow recipe, thank you for that!
Amy Gray says
Not a very strong caramel flavor to me. I really appreciated the detailed recipe and tips though.