Easy Homemade Caramels
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Easy Homemade Caramels
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An easy homemade caramels recipe for candy from scratch!
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Ingredients
- 1 cup white sugar
- 1/2 cup brown sugar packed, light golden sugar used
- 1/2 cup corn syrup
- 1/2 cup evaporated milk
- 1 cup heavy cream aka whipping cream
- 1/2 cup butter
- 1/2 teaspoon vanilla extract
Instructions
- Line the dish/pan you'll be pouring the molten caramel mixture into with parchment paper. That way you don't need to worry about caramel sticking everywhere. I use an 8x6 glass baking dish.
- Add the white sugar, brown sugar, corn syrup, evaporated milk, cream, and butter to a medium-sized pot.
- On medium-low heat, warm the mixture and stir frequently until it reaches 250F (use a candy thermometer). This should take around 40-50 minutes or so. You'll notice the mixture thickening significantly when it's almost ready. Stir more frequently as it approaches 250F - as it gets closer the temperature rises fast. If you want softer, chewier caramels, you'll want to stop at the "soft ball" stage, which is 235F-240F.
- Stir in vanilla and mix it thoroughly.
- Transfer it to the pan/glass dish lined with parchment paper.
- Let cool for at least an hour.
- Cut into squares and wrap in wax paper.
Notes
- I used an 8x6 glass baking dish. I halved the original recipe which recommends using a 12x15 pan. It's hard to say how many candies this recipe makes because we all cut them into different sizes. Last time I made this, we had about 75 candies (cut into bite-size squares).
- It's a good idea to calibrate your thermometer (it should read 212F in boiling water at sea level), and make necessary adjustments for your area. Where I live, it's 4F difference, I admit I don't worry too much about this and just go to 250F, but if you live at altitude and you're aiming for chewier caramels, you may want to ensure you do this step since your margin for error will be a bit smaller.
- Adapted from: allrecipes.com
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