There is something undeniably nostalgic about the scent of bubbling sugar and butter wafting through a kitchen. Homemade caramel candy is the gold standard of confectionery; it’s rich, buttery, and possesses a “melt-in-your-mouth” quality that no store-bought bag can ever replicate.
Whether you are preparing a holiday gift basket or simply looking for a sweet project to tackle on a rainy afternoon, this recipe delivers a soft, professional-grade caramel every single time. It requires a bit of patience—a true labor of love—but once you take that first bite of a chewy, golden square, you’ll realize why it’s a staple in my kitchen.
Why I Love This Recipe
What sets this recipe apart is the texture. By using evaporated milk instead of heavy cream and carefully monitoring the temperature, we achieve a caramel that is soft enough to dissolve on your tongue but firm enough to hold its shape when wrapped. It isn’t “tooth-shattering” or overly sticky. Plus, the deep amber color and the hint of kosher salt provide a sophisticated flavor profile that balances the intense sweetness.
Ingredients You’ll Need
- Granulated Sugar (4 cups / 800g): The base of our candy.
- Unsalted Butter (2 sticks / 1 cup): Adds that essential richness and creamy mouthfeel.
- White Corn Syrup (2 cups / 480ml): This prevents the sugar from crystallizing, ensuring a smooth texture.
- Kosher Salt (1 teaspoon): Essential for cutting through the sweetness.
- Evaporated Milk (Two 12 oz. cans / 708ml): This is the secret to the creamy, milky flavor.
Swaps and Notes
- Salt: If you love “Salted Caramel,” feel free to sprinkle a bit of flaky sea salt over the top of the pan once it has cooled for about 10 minutes.
- Vanilla: You can add 1 tablespoon of pure vanilla extract after the pot is removed from the heat for an extra layer of aroma.
- Butter: Use high-quality grass-fed butter if possible; because butter is a primary flavor here, quality matters!
Step-by-Step Instructions
1. Prep Your Station
Line a 9×13-inch baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the block of caramel out later.
2. The Initial Melt
In a large, heavy-bottomed stainless steel pot, combine the sugar, butter, corn syrup, and kosher salt. Place it over medium heat. Stir occasionally until the butter is melted and the sugar is dissolved.
3. The “Labor of Love” Phase
Once the mixture reaches a boil, it’s time to add the evaporated milk. Do not dump it all in at once. Add it in a very slow, steady stream or in small splashes, taking about 10–15 minutes per can. You must stir constantly during this process to prevent the milk from scorching on the bottom of the pot.
4. Reaching the Soft-Ball Stage
After all the milk is incorporated, clip a candy thermometer to the side of the pot. Continue to cook and stir until the mixture reaches 238°F–240°F.
Pro Tip: I highly recommend double-checking the temperature with an instant-read digital thermometer. Even 2 or 3 degrees higher will result in a hard, tooth-chipping candy rather than a soft caramel.
5. Cooling and Setting
Immediately pour the molten caramel into your prepared 9×13 pan. Do not scrape the very bottom of the pot (in case any bits scorched). Let it sit at room temperature until completely cool.
6. Slicing for Success
Once cool, place the pan in the freezer for 20–30 minutes or the fridge for 2 hours. This makes the caramel much easier to handle. Lift the parchment out, place the block on a cutting board, and slice into squares with a sharp, buttered knife. Wrap individual pieces in wax paper.
Tips for Success
- Use a Heavy Pot: A thin pot will have hot spots that cause the sugar to burn before the mixture reaches the right temperature.
- Calibration: Check your candy thermometer’s accuracy by placing it in boiling water; it should read 212°F.
- Constant Stirring: This isn’t a “set it and forget it” recipe. Stay with the pot and keep that spatula moving to ensure a perfectly smooth consistency.
Serving Suggestions and Pairings
These caramels are incredible on their own, but they also make a fantastic addition to a dessert board.
- For a Party Spread: Serve these alongside this beer cheese dip for a sweet-and-salty snack table.
- Fall Themed Treats: Pair these with these caramel apple nachos for a double-dose of autumn flavor.
- Coffee Break: They are the perfect companion to a hot cup of black coffee or an espresso.
Nutritional Information (Per Serving)
Estimate based on 50 small squares
- Calories: 115 kcal
- Total Fat: 4g
- Carbohydrates: 20g
- Sugar: 18g
- Sodium: 65mg
Storage and Leftover Tips
- Room Temperature: Store wrapped caramels in an airtight container for up to 3 weeks.
- Refrigeration: They will last up to 2 months in the fridge.
- Freezing: Caramels freeze beautifully! Store them in a freezer-safe bag for up to 6 months. Just let them come to room temperature before eating so they soften back up.
More Recipes You Will Love
If you enjoyed making this candy, you’ll love these other sweet treats from Chef Maniac:
Final Thoughts
Making caramel at home can feel intimidating, but once you master the temperature control, you’ll never go back to store-bought. It is the ultimate gift of love!
Did you try this recipe? I’d love to hear how yours turned out. Leave a comment below, and don’t forget to follow us for more kitchen tips and delicious recipes. Happy cooking!
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