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 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 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.
Doreen says
Do you know if this makes a pound or more of caramels? I’m trying to figure out how many batches I would need for a couple pounds? Thank you
annie says
probably a dumb question but do you see any issue with halving this recipe? i only have one can of milk and don’t want to run to the store. TY my 10 year old is begging to make these today.
Lauren Allen says
I don’t see a problem.
Holly says
Are there any good substitutions for the corn syrup? I don’t have any on hand and really want to make today
Sela Kwawu says
1/4 cup of water and 1 cup of sugar
Teri says
I made these last night and let them sit in the fridge overnight . OMG! PERFECT! I love caramels and this recipe is so easy. This was my first attempt at homemade caramels and they’re wonderful. I put some sea salt on top after they had been in the fridge for a bit. My neighbors agree, too. LOL Thank you for posting it!
Lori says
Amazing candies, very easy recipe .Delicious
Jacquelyn Willoughby says
This recipe was amazing it is time consuming but it’s all well worth it then
Rana says
Can I use sweetened condensed milk instead of evaporated milk?
Lauren Allen says
Not for this recipe, sorry!
Candy says
Here’s a recipe with sweetened condensed milk.
1/4 c salted butter
1/2 c white sugar
1/2 c brown sugar
1/2 c Karo syrup (light or dark)
1/2 c sweetened condensed milk
Combine all and cook medium high for 5 min, stirring constantly.
Pour into lightly greased square dish or pan.
Cool in fridge
Cut, wrap in wax paper and store in airtight container.
Joanne Oggiani says
Loved..loved….they where to soft…i didn’t cooked long enough…had to keep in frig….so delicious and yummy.
cat says
perfection! I’ve not had much success with candy making but was REALLY craving a sugar rush… and just in time for Father’s Day (husband LOVES caramel)! Tried the recipe, unsure… so did only 1/2 recipe … at first… just HAD TO come back and make another WHOLE recipe… ! And now we have caramels on hand for baking cookies, taking to neighbors… eating… etc…
Only thing… I’ve found I have to store on parchment paper because even wax paper these caramels stick to too much.
Take your chocolate chip cookies to the next level… roll out some of these caramels between 2 piece of parchment and place the flattened caramel right on top when they come out of the oven…. SOOOOOOOO good!
Nancy says
Made these twice, only half a recipe. Dipped them in chocolate with sea salt and left some plain. They were delicious . My family loved them !!