Description
Soft, buttery Homemade Caramels Recipe with rich flavor, simple steps, and perfect texture for gifting, parties, or everyday sweetness.
Ingredients
Scale
- 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 the pan. Line a 9×13 inch baking pan with parchment paper and lightly butter the sides.
- Heat sugars and syrup. In a large heavy-bottomed pot, combine granulated sugar, brown sugar, butter, and corn syrup. Cook over medium heat, stirring until sugar dissolves.
- Add evaporated milk. Slowly pour in evaporated milk while stirring constantly to prevent the temperature from dropping too quickly.
- Cook to 245°F–250°F. Continue cooking, stirring frequently, until the mixture reaches firm-ball stage on a candy thermometer.
- Add sea salt. Remove from heat and stir in sea salt or any additional flavorings you prefer.
- Pour and cool. Transfer the hot caramel into your prepared pan and allow it to cool fully at room temperature.
- Cut and wrap. Once firm, cut into desired shapes and wrap individually in wax paper.
Notes
Stir constantly toward the end to avoid scorching.
Humidity can affect caramel texture — avoid making it on very humid days.
A heavy pot helps prevent hot spots and burning.