Homemade Caramels

Rich, buttery, and melt-in-your-mouth soft, these homemade caramels are a timeless classic. Perfect for gifting or satisfying a sweet craving, this recipe yields perfectly smooth and chewy caramels every time.

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Ingredients

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

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Instructions

1. Prepare the Pan:
   Line a 9×13-inch pan or jelly roll pan with parchment paper. If you don’t have parchment, generously butter the pan. A 9×13-inch pan will give you thicker caramels, while a jelly roll pan yields thinner ones.
2. Cook the Base:
   In a large, heavy-bottomed saucepan, combine butter, sugar, and corn syrup over medium heat. Stir continuously until the mixture begins to boil, about 5–10 minutes.
3. Add the Milk Gradually:
   Slowly add the evaporated milk—one can at a time—over about 12–15 minutes per can, stirring constantly. Keep the mixture at a steady boil to avoid curdling.
4. Cook to Firm Ball Stage:
   Continue stirring as the mixture cooks. Use a candy thermometer to monitor the temperature; it’s ready when it reaches 240–245°F (the firm ball stage).
   Old-fashioned method: Drop a bit of caramel into ice water—if it forms a firm but pliable ball, it’s done.
5. Finish and Set:
   Remove from heat and stir in vanilla extract. Pour the hot caramel into the prepared pan and refrigerate until completely cooled and firm—ideally overnight.
6. Cut and Wrap:
   Once firm, cut into small pieces. If desired, wrap each caramel in wax paper to keep them from sticking together.

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Why You’ll Love This Recipe

• Perfectly soft and chewy texture
• Simple ingredients with no preservatives
• Great for homemade gifts or party treats
• Foolproof method for beginners

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Tips

• Use a heavy-bottomed pan to prevent burning.
• Stir constantly for smooth, creamy results.
• Allow plenty of time for the caramels to reach the correct temperature—patience is key.
• If you prefer softer caramels, stop cooking at 240°F; for firmer ones, cook to 245°F.

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Variations and Substitutions

• Sea Salt Caramels: Sprinkle flaky sea salt on top before the caramel sets.
• Chocolate-Dipped: Once cooled, dip pieces halfway into melted chocolate.
• Nutty Caramels: Mix in chopped pecans, walnuts, or almonds before pouring into the pan.
• Honey Substitute: Replace part of the corn syrup with honey for a rich flavor twist.

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FAQs

Can I use condensed milk instead of evaporated milk?
No, condensed milk is much sweeter and thicker—it will alter the texture and taste.

How long do homemade caramels last?
They’ll stay fresh for up to 3 weeks at room temperature when wrapped tightly, or 2 months in the fridge.

Why did my caramels turn grainy?
That happens if sugar crystals form. Make sure to stir constantly and avoid scraping the sides of the pan once the mixture starts boiling.

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Serving and Suggestions

• Cut into bite-sized squares and wrap individually for easy gifting.
• Pair with hot coffee or tea for a cozy snack.
• Use as a topping for ice cream or brownies.
• Melt slightly and drizzle over apples for a caramel apple twist.