Homemade Caramels
User Reviews
5.0
3,654 reviews
Excellent
Homemade Caramels
Report
Homemade caramels are perfectly soft and chewy and so easy to make!
Share:
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 steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
- Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer--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 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
- Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier 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.
Notes
- Evaporated milk: Could substitute heavy cream.
- Troubleshooting:
- I don't always trust candy thermometers, and depending on your location (altitude and humidity) temperature will vary. A good way to test them is the ice water method. Drop a spoonful of the hot caramel into a cup of ice water and mold the caramel with your fingers into a ball. The caramel should feel pretty firm but pliable in the ice water.
- Caramel is too soft after it has set up: It needed to cook longer. You can pour the whole batch back in to a pot and warm it up again!
- Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.
- Candy Thermometer: I don't always trust candy thermometers, and depending on your location (altitude and humidity) temperature will vary. A good way to test them is the ice water method. Drop a spoonful of the hot caramel into a cup of ice water and mold the caramel with your fingers into a ball. The caramel should feel pretty firm but pliable in the ice water.
- Caramel is too soft after it has set up: It needed to cook longer. You can pour the whole batch back in to a pot and warm it up again!
- Caramel is too hard: it cooked for too long. Use the ice water method to avoid this.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
17g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
34mg
(1%)
Potassium
26mg
(1%)
Sugar
17g
(34%)
Vitamin A
90IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Nutrition Facts
Serving: 80caramels
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 17g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 34mg | 1% |
| Potassium | 26mg | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3,654 reviews
Excellent
Other Recipes
You'll Also Love
