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
Recipe 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 a buttered jelly roll pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easy 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.
Philip says
Just love these, took some time waiting for the boiling to increase in temperature but be patient it is worth it in the end for sure. These caramels are amazing and I used salted butter in mine for that salted caramel taste love ’em.
Kathy says
Took about an hour and a half…so much worth the time!
Mark Dalton says
This recipe also halves nicely, and it seemed easier to control the temperature when I made a half batch. The only problem was having half as many caramels!
Alexis Eckenrode says
At first I was doing it wrong, so I thought this recipe was bad. Then I realized it was me being silly so I started over and they turned out splendid! Me and my son were very pleased with the results and they were gone too quick for my husband to get any.
Richard says
I use this recipe all the time jus luv it make perfect edibles taset scrumapumaumpliscious.
Kelly Jeanne says
I love this recipe! I’ve made these twice using silicone molds for caramel. The first time they turned out amazing! Everyone at the party loved them! This time I noticed my temp got a little too high for a bit 245. I very slowly added the milk, took about an hour. I had my daughter take over toward the end, she poured them in the molds and placed them in the fridge, then the freezer, because of time constraints. It’s now 24 hours later and they’re still soft, very soft, too soft to mold in your hand, in the freezer! Please help, where did we go wrong?
Lauren Allen says
Hi Kelly, if they are too soft they just need to continue to cook longer (did you do the ice-water test?). You can put them back into the pot and continue cooking them!
Hope says
I really want to make this recipe, but are there any substitutes for the karo syrup?
Lauren Allen says
I’m sorry, for this recipe the karo syrup is essential.
Lindsey says
Took a little bit of patience but really easy to make and SOO worth it!
Hank says
I used this recipe, only did a half batch and I still got 80 out of it, I added distillate RSO at the end to use them for medical purposes. very tasty and soft. The hardest part was wrapping them.