Grandma's Soft Caramels
Grandma's Soft Caramels
Ingredients
For the Caramels
- 1 cup unsalted butter
- 4 cups granulated sugar
- 2 cups light corn syrup
- 1 teaspoon salt
- 24 fluid ounces evaporated milk, (from two 12 fluid ounce cans)
For Finishing
- 1 tablespoon coarse sea salt, for sprinkling, or as needed
- 1 roll parchment paper, for lining pan and wrapping caramels, as needed
Instructions
- 1
Line a 9x13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal. Set aside.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot, combine the unsalted butter, granulated sugar, light corn syrup, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
⏱️ 10 min
- 3
Once boiling, gradually pour in the evaporated milk, a little at a time, stirring constantly. This process should take about 20 minutes (10 minutes per can of milk) to ensure the mixture remains at a boil and incorporates smoothly. The caramel will begin to develop a richer, darker color.
⏱️ 20 min
- 4
Attach a candy thermometer to the side of the pot, ensuring the tip does not touch the bottom. Continue to cook, stirring frequently to prevent scorching, until the caramel reaches a temperature between 235°F and 238°F (soft ball stage).
⏱️ 15 min•🌡️ 235
- 5
Carefully remove the pot from the heat. Pour the hot caramel into the prepared 9x13 inch pan. Generously sprinkle the coarse sea salt over the top of the hot caramel.
⏱️ 5 min
- 6
Allow the caramel to cool completely at room temperature for several hours (at least 2-3 hours) until firm. Once cooled, transfer the pan to the refrigerator for 30 minutes to firm up further, which will make cutting easier.
⏱️ 180 min
- 7
While the caramel is chilling, prepare your wrapping paper. Fold parchment paper multiple times and cut into small squares (approximately 4x4 inches, or desired size).
⏱️ 15 min
- 8
Once chilled, use the parchment paper overhang to lift the caramel slab out of the pan and place it on a cutting board. Using a sharp, lightly oiled knife, cut the caramel into individual pieces. Wrap each piece tightly in the pre-cut parchment paper squares. Store in an airtight container at room temperature or in the refrigerator.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Grandma's Soft Caramels
Ingredients
For the Caramels
- 1 cup unsalted butter
- 4 cups granulated sugar
- 2 cups light corn syrup
- 1 teaspoon salt
- 24 fluid ounces evaporated milk, (from two 12 fluid ounce cans)
For Finishing
- 1 tablespoon coarse sea salt, for sprinkling, or as needed
- 1 roll parchment paper, for lining pan and wrapping caramels, as needed
Instructions
- 1
Line a 9x13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal. Set aside.
⏱️ 5 min - 2
In a large, heavy-bottomed pot, combine the unsalted butter, granulated sugar, light corn syrup, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
⏱️ 10 min - 3
Once boiling, gradually pour in the evaporated milk, a little at a time, stirring constantly. This process should take about 20 minutes (10 minutes per can of milk) to ensure the mixture remains at a boil and incorporates smoothly. The caramel will begin to develop a richer, darker color.
⏱️ 20 min - 4
Attach a candy thermometer to the side of the pot, ensuring the tip does not touch the bottom. Continue to cook, stirring frequently to prevent scorching, until the caramel reaches a temperature between 235°F and 238°F (soft ball stage).
⏱️ 15 min•🌡️ 235 - 5
Carefully remove the pot from the heat. Pour the hot caramel into the prepared 9x13 inch pan. Generously sprinkle the coarse sea salt over the top of the hot caramel.
⏱️ 5 min - 6
Allow the caramel to cool completely at room temperature for several hours (at least 2-3 hours) until firm. Once cooled, transfer the pan to the refrigerator for 30 minutes to firm up further, which will make cutting easier.
⏱️ 180 min - 7
While the caramel is chilling, prepare your wrapping paper. Fold parchment paper multiple times and cut into small squares (approximately 4x4 inches, or desired size).
⏱️ 15 min - 8
Once chilled, use the parchment paper overhang to lift the caramel slab out of the pan and place it on a cutting board. Using a sharp, lightly oiled knife, cut the caramel into individual pieces. Wrap each piece tightly in the pre-cut parchment paper squares. Store in an airtight container at room temperature or in the refrigerator.
⏱️ 15 min