Go Back Email Link
–+ servings
close-up of homemade caramels stacked with wrapped candies and a bubbling caramel pot in background
Print Recipe
5 from 2 votes

Caramels

Homemade caramels are rich, buttery, and melt-in-your-mouth delicious. With just a few ingredients, you can create the perfect sweet treat!
Prep Time30 minutes
cool for 5 hours5 hours
Total Time5 hours 30 minutes
Course: Desserts, Snacks
Cuisine: American
Servings: 80
Calories: 95kcal
Author: Shauna

Ingredients

  • 3 cups granulated sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter softened
  • 2 cups light corn syrup
  • 1 teaspoon sea salt
  • 24 ounces evaporated milk

Instructions

  • Prepare a 9×13 pan with parchment paper.
  • Add 3 cups granulated sugar, 1 cup brown sugar, 1 cup unsalted butter, 2 cups light corn syrup, and 1 teaspoon sea salt to a heavy-bottomed saucepan, then bring to a boil over medium heat.
    3 cups granulated sugar, 1 cup brown sugar, 1 cup unsalted butter, 2 cups light corn syrup, 1 teaspoon sea salt
    sugar, butter, corn syrup and salt boiling together in a pan to make caramel base
  • Add in 24 ounces evaporated milk very, very slowly, whisking/stirring constantly while boiling. Make sure the addition of the milk isn’t slowing the boil. This should take about 20 minutes.
    24 ounces evaporated milk
    hand whisking caramel mixture in a saucepan during cooking process
  • Lower to medium-low heat and attach a candy thermometer, heat stirring often until mixture reaches 238°F. Remove from heat immediately and pour into the prepared pan.
  • Allow to cool on the counter for 4 to 5 hours.
    caramel mixture in a clear pan before cooling and setting
  • Wet a sharp knife with cold water, and slice caramels into 10 rows across, then 8 rows lengthwise (or desired size/shape).
    freshly cut caramel squares from a cooled caramel slab
  • Wrap with wax paper squares or pre-cut candy wrappers.
    hand wrapping individual caramel piece in wax paper for storage or gifting

Notes

  • Make sure you are using a heavy-bottomed pan. Thin pots tend to heat unevenly and may not give you the desired results.
  • The temperature is key when making caramels. Make sure you are using a candy thermometer so that you can be precise.
  • If you’re having difficulty cutting the caramels, you can throw them in the freezer for about 15 minutes to harden them up and make them easier to work with.

Nutrition

Calories: 95kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 30mg | Sugar: 18g | Vitamin A: 91IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.04mg