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.
LISA WRITT says
Can I use cashew milk? I’m allergic to dairy. That is the thickest plant based milk I’ve found.
Lauren Allen says
I haven’t tested it with this recipe but I think it would be fine.
R Tee says
Can this recipe be used to dip apples?
Lauren Allen says
Yes! Here’s my caramel apple recipe using this caramel: https://tastesbetterfromscratch.com/caramel-apples/
Kiley Cromar says
So my baby was screaming which meant I couldn’t get the caramels on the pan to set in the ridge right away. Can I reheat the caramels on the stove or microwave or would it ruin them? Also, I was wondering if I could mix it with marshmallows.
Lauren Allen says
Yes, you can reheat them. I haven’t added marshmallows before.
Janelle says
I used half of the recipe, it made plenty and they turned out great!Thank you!
Judy Ward says
I made these caramels today…I love the taste of these caramels, however, after I put them in the frig to set, I brought them out and they never got soft after coming to room temperature. I have to work hard to cut them, and then I have to put a piece in the microwave for about 10 seconds to be able to eat them.
What did I do wrong? I’m thinking that refrigerating them might have been the problem. Other recipes do not call for refrigerating….Thank you!
Lauren Allen says
Hi Judy, I’m sorry but it sounds like your caramels were overcooked. Did you use the ice water bath method to test them?
Donna Rice says
Is there any way to substitute out the corn syrup?
Lauren Allen says
Not that I can think of, that would still yield the same result. I’d choose a different recipes (I know of others that use sweetened condensed milk in the caramels).
Tracy says
I just made these tonight and they are incredible! I added 1/4 tsp. of cherry flavoring to the recipe and they turned out equally as good as my favorite Cherry Caramels from the local candy shop! These are going to be trouble around here. Thank you for sharing your beautiful recipe.