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In a large, heavy-bottomed pot, melt the unsalted butter over medium heat.

Once the butter is melted, add the granulated white sugar, light corn syrup, and 1 teaspoon of salt to the pot. Stir constantly to combine the ingredients.

Continue stirring constantly as you bring the mixture to a rolling boil over medium-high heat.

Once boiling, slowly pour in the first can of evaporated milk, adding just a little bit at a time while continuously stirring. This process should take approximately 10 minutes per can to ensure proper incorporation.

Repeat the process from Step 4 with the second can of evaporated milk, stirring constantly until fully incorporated.

Attach a candy thermometer to the side of the pot, ensuring it does not touch the bottom. Continue to cook and stir the caramel mixture until it reaches a temperature between 235°F and 238°F.

While the caramel is cooking, prepare a 13x9 inch aluminum baking tray by lining it completely with parchment paper, leaving an overhang on the sides for easy removal.

Once the caramel reaches the target temperature (235°F-238°F), immediately remove the pot from the heat and carefully pour the hot caramel mixture into the prepared baking tray.

If desired, sprinkle additional salt over half of the caramel in the tray to create salted caramels, leaving the other half plain.

Allow the caramel to cool completely at room temperature on the counter for at least 2 to 3 hours, or until firm enough to handle. Then, transfer the tray to the refrigerator for at least 30 minutes to further firm up.

Once the caramel is firm, use the parchment paper overhang to lift it out of the tray. Place it on a cutting board and, using a sharp, lightly oiled knife, cut the caramel into small, bite-sized rectangles.

Cut small rectangular pieces of parchment paper (or wax paper). Wrap each individual caramel piece in paper, twisting the ends like traditional candies.

Store the finished caramels in an airtight container at room temperature or in the refrigerator. Serve as a sweet treat.


In a large, heavy-bottomed pot, melt the unsalted butter over medium heat.

Once the butter is melted, add the granulated white sugar, light corn syrup, and 1 teaspoon of salt to the pot. Stir constantly to combine the ingredients.

Continue stirring constantly as you bring the mixture to a rolling boil over medium-high heat.

Once boiling, slowly pour in the first can of evaporated milk, adding just a little bit at a time while continuously stirring. This process should take approximately 10 minutes per can to ensure proper incorporation.

Repeat the process from Step 4 with the second can of evaporated milk, stirring constantly until fully incorporated.

Attach a candy thermometer to the side of the pot, ensuring it does not touch the bottom. Continue to cook and stir the caramel mixture until it reaches a temperature between 235°F and 238°F.

While the caramel is cooking, prepare a 13x9 inch aluminum baking tray by lining it completely with parchment paper, leaving an overhang on the sides for easy removal.

Once the caramel reaches the target temperature (235°F-238°F), immediately remove the pot from the heat and carefully pour the hot caramel mixture into the prepared baking tray.

If desired, sprinkle additional salt over half of the caramel in the tray to create salted caramels, leaving the other half plain.

Allow the caramel to cool completely at room temperature on the counter for at least 2 to 3 hours, or until firm enough to handle. Then, transfer the tray to the refrigerator for at least 30 minutes to further firm up.

Once the caramel is firm, use the parchment paper overhang to lift it out of the tray. Place it on a cutting board and, using a sharp, lightly oiled knife, cut the caramel into small, bite-sized rectangles.

Cut small rectangular pieces of parchment paper (or wax paper). Wrap each individual caramel piece in paper, twisting the ends like traditional candies.

Store the finished caramels in an airtight container at room temperature or in the refrigerator. Serve as a sweet treat.
