Mamaw's Homemade Caramels
Mamaw's Homemade Caramels
Ingredients
For the Caramels
- 1 cup unsalted butter
- 4 cups granulated white sugar
- 2 cups light corn syrup
- 1 teaspoon salt
- 2 evaporated milk, cans
For Garnish (Optional)
- 1/4 teaspoon salt, for sprinkling, as needed
Instructions
- 1
In a large, heavy-bottomed pot, melt the unsalted butter over medium heat.
⏱️ 3 min
- 2
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.
⏱️ 2 min
- 3
Continue stirring constantly as you bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 4
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.
⏱️ 10 min
- 5
Repeat the process from Step 4 with the second can of evaporated milk, stirring constantly until fully incorporated.
⏱️ 10 min
- 6
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.
⏱️ 20 min•🌡️ 238
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
If desired, sprinkle additional salt over half of the caramel in the tray to create salted caramels, leaving the other half plain.
⏱️ 1 min
- 10
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.
⏱️ 210 min
- 11
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.
⏱️ 10 min
- 12
Cut small rectangular pieces of parchment paper (or wax paper). Wrap each individual caramel piece in paper, twisting the ends like traditional candies.
⏱️ 15 min
- 13
Store the finished caramels in an airtight container at room temperature or in the refrigerator. Serve as a sweet treat.
Kitchen Tools
Nutrition Facts (per serving)
Mamaw's Homemade Caramels
Ingredients
For the Caramels
- 1 cup unsalted butter
- 4 cups granulated white sugar
- 2 cups light corn syrup
- 1 teaspoon salt
- 2 evaporated milk, cans
For Garnish (Optional)
- 1/4 teaspoon salt, for sprinkling, as needed
Instructions
- 1
In a large, heavy-bottomed pot, melt the unsalted butter over medium heat.
⏱️ 3 min - 2
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.
⏱️ 2 min - 3
Continue stirring constantly as you bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 4
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.
⏱️ 10 min - 5
Repeat the process from Step 4 with the second can of evaporated milk, stirring constantly until fully incorporated.
⏱️ 10 min - 6
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.
⏱️ 20 min•🌡️ 238 - 7
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.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
If desired, sprinkle additional salt over half of the caramel in the tray to create salted caramels, leaving the other half plain.
⏱️ 1 min - 10
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.
⏱️ 210 min - 11
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.
⏱️ 10 min - 12
Cut small rectangular pieces of parchment paper (or wax paper). Wrap each individual caramel piece in paper, twisting the ends like traditional candies.
⏱️ 15 min - 13
Store the finished caramels in an airtight container at room temperature or in the refrigerator. Serve as a sweet treat.