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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Recipe
Homemade Caramels
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
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Excited to try this!
For the sugar, could I use 1 cup granulated sugar and one cup brown sugar? Will it change the flavor too much?
Hi there, quick question! You never mentioned how long after adding in the 2 cups of evaporated milk to keep on heat. What’s your normal time after adding the milk? I took mine off 5-10 minutes AFTER the 20-30 mins of milk adding and they still seem to be under. Thank you for your help!
I just made these today and they were a huge hit with my grandchildren ty for sharing it with us.
My family has been making similar caramels to these for decades. I use 1 cup of dark Karo syrup instead of 2 cups light and use 1 can evaporated milk and 1 can sweet condensed milk. Also, if you heat the milks, in a separate pot, to scalding ( near boiling), then you can add it all into the boiling sugar in 2-3 minutes, while stirring, instead of almost a half hour. I also add a tsp of salt to enhance flavor.
This recipe is perfect as written. I added a tsp of salt with the vanilla, as I’d seen recommended in comments.
USE PARCHMENT PAPER ONLY, top and bottom, which easily releases. 😁
Do not use wax paper, it sticks. 🤬Don’t ask me how I know. 🙄
Following the instructions exactly as written yielded a perfect, stretchy, chewy, candy caramel in a little over an hour of stirring.
Slooooowly adding the evaporated milk on a heat setting of 6 on my stove kept the boil going without interruption. Each evaporated milk addition was an once or two followed by a minute of stirring, and resulted in a little reaction that enriched the color incrementally. I removed from heat at the top of the “soft ball” stage. This took a little over an hour. (The same amount of time it took me to get the wax paper off after it cooled, because I followed bad internet advice lol)
I love this recipe and WILL use it again!
Use condensed milk not evaporated. Put condensed milk in at beginning. Use 1cup brown and 1 cup white sugar. Use 1 cup corn syrup not 2. This recipe is makes no sense. It wont come out right. I have been making candy for 40 years.
I agree with Mark. I am 70 years old and have been making caramels since I was 12 years old I guess. That much granulated sugar and corn syrup will be a mess. Most importantly it will crystalize to hard crunchy caramels in just a few days. This recipe is a set up for epic holiday failure!!
Good texture but this recipe NEEDS salt to help balance flavors. It just falls a little flat — all sweet.
At the end with the vanilla, I always add 1 tsp of salt
Was wondering if you could use Butter flavored pancake syrup instead of karo white corn syrup? Has anyone tried any variations to the syrup ingredient?
No, it must be corn syrup. The corn syrup works with the sugar to keep the sugar from recrystalizing.