Homemade Caramels

Homemade caramels made with butter, sugar, corn syrup, and evaporated milk for rich, chewy, and creamy candy. Perfect for holiday gifts, dessert platters, or sweet treats at home. Easy to cut, wrap, and store for later use.

Ingredients

• 1 cup (2 sticks) butter
• 4 cups granulated sugar
• 2 cups light corn syrup
• 24 oz evaporated milk (2 cans)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Pan
Line a 9×13-inch or jelly roll pan with parchment paper. If you don’t have parchment, generously butter the pan. A 9×13 pan will yield thicker caramels.

2. Combine Butter, Sugar, and Corn Syrup
In a large heavy-bottomed saucepan, melt the butter over medium heat. Add sugar and corn syrup, stirring until the mixture begins to boil, about 5–10 minutes.

3. Add Evaporated Milk Slowly
Gradually add the evaporated milk, one can at a time, stirring constantly. Take about 12–15 minutes per can to maintain a steady heat. Avoid drastic temperature changes to prevent curdling.

4. Cook to Firm Ball Stage
Continue stirring and scraping the sides occasionally until the mixture reaches 240–245°F on a candy thermometer, or test by dropping a spoonful into ice water—if it forms a firm but pliable ball, it’s ready.

5. Add Vanilla and Pour
Remove from heat and stir in vanilla extract. Pour the caramel mixture into the prepared pan. Refrigerate for several hours or overnight until set.

6. Cut and Wrap
Once firm, cut the caramels into small pieces. If desired, wrap each piece in wax paper like a traditional candy. Caramels will be firm in the fridge but soft at room temperature.

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Tips

• Use a heavy-bottomed pan to prevent burning.
• Stir constantly when adding evaporated milk to maintain smooth texture.
• Test caramel readiness with the ice water method if you don’t have a candy thermometer.
• Refrigerate overnight for easier cutting and handling.

Variations and Substitutions

• Flavor: Add sea salt for salted caramels or a teaspoon of bourbon for a richer flavor.
• Dairy: Use half-and-half instead of evaporated milk for a creamier texture.
• Butter: Substitute unsalted butter for control over saltiness.
• Sweeteners: Swap light corn syrup for golden syrup or maple syrup for a slightly different flavor.

FAQs

Why did my caramel seize or crystallize?
Rapid temperature changes or stirring too aggressively can cause crystallization. Use steady heat and stir gently.

Can I make caramels without a candy thermometer?
Yes, use the ice water “firm ball test” to check readiness.

How should I store homemade caramels?
Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to a month.

Serving Suggestions

• Wrap individual caramels in wax paper for gifting.
• Chop and sprinkle over ice cream, brownies, or apple crisp.
• Serve as a sweet treat alongside coffee or tea.
• Add to a holiday candy platter or dessert buffet.

Why You’ll Love This Recipe

• Rich, buttery, and perfectly chewy caramels.
• Made with simple ingredients from your pantry.
• Customizable with flavors like salted or spiced variations.
• Great for gifting, holiday treats, or homemade candy anytime.