Print

Homemade Soft Caramels Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

This rich and creamy caramel recipe yields perfectly soft and chewy homemade caramels. Made from a combination of granulated sugar, brown sugar, unsalted butter, light corn syrup, sea salt, and evaporated milk, these caramels have a deep, buttery flavor with just the right amount of saltiness. The precise cooking of the sugar mixture to the correct temperature ensures a smooth and luscious texture. Perfect for gifting or enjoying as a sweet treat, these caramels are cut into bite-sized squares and wrapped individually for easy serving.

Ingredients

Scale

Caramel 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

  1. Prepare the Pan: Line a 9×13 inch baking pan with parchment paper to prevent sticking and allow for easy removal of the caramel once set.
  2. Combine Initial Ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, softened butter, light corn syrup, and sea salt. Place over medium heat and bring the mixture to a boil, stirring occasionally.
  3. Add Evaporated Milk Slowly: Gradually pour in the evaporated milk very slowly while continuously whisking or stirring to maintain the boil. This step should take approximately 20 minutes to ensure the mixture remains boiling and integrates smoothly without cooling down.
  4. Cook to Soft Ball Stage: Reduce the heat to medium-low, attach a candy thermometer to the saucepan, and stir frequently while cooking until the mixture reaches 238°F (soft ball stage). This temperature is critical to achieve the ideal caramel consistency. Once reached, immediately remove from heat.
  5. Pour and Cool: Quickly pour the hot caramel mixture into the prepared parchment-lined pan. Allow the caramel to cool and set on the countertop for 4 to 5 hours at room temperature.
  6. Cut the Caramels: Once set, wet a sharp knife with cold water to prevent sticking and slice the caramel into your desired size. For uniform squares, cut into 10 rows across and 8 rows lengthwise.
  7. Wrap the Caramels: Individually wrap each caramel square with wax paper or pre-cut candy wrappers to keep them fresh and prevent sticking.

Notes

  • Using a heavy-bottomed saucepan helps prevent burning and ensures even heating.
  • Be patient when adding evaporated milk; adding it too quickly may cause the mixture to stop boiling, which will affect the final texture.
  • Use a candy thermometer for accurate temperature measurement; getting to 238°F is essential for the soft ball stage and ideal caramel texture.
  • Cool caramels completely at room temperature rather than refrigerating to avoid crystallization or texture issues.
  • Keeping the knife wet while cutting prevents the caramel from sticking and gives you clean, neat pieces.
  • Store wrapped caramels in an airtight container at room temperature for up to two weeks.

Keywords: caramels, homemade caramel candy, soft caramel recipe, chewy caramels, candy making, evaporated milk caramels

Find it online: https://kitchenbyclara.com/homemade-soft-caramels-recipe/