The Best Soft Homemade Caramels
Ingredients:
4 cups granulated sugar
1 cup unsalted butter 2 sticks
2 cups light corn syrup 16 oz bottle
1 teaspoon kosher salt
2 cans 12 oz each evaporated milk
Optional: sea salt flakes for garnish
Directions:
Prepare the Pan: Line a 9×13-inch baking dish with parchment paper, making sure to leave some overhang on the sides for easy removal. Lightly butter or spray the parchment with nonstick cooking spray to ensure easy release of the caramel.
Start the Caramel Base: In a large, heavy-bottomed pot, combine the granulated sugar, unsalted butter, light corn syrup, and kosher salt. Melt the mixture over medium heat, stirring continuously until the butter has fully melted and the sugar begins to dissolve.
Add the Evaporated Milk Gradually: Slowly pour in the evaporated milk in small increments. Stir constantly while adding to ensure the milk is fully incorporated, preventing it from burning or sticking to the pot. This step is crucial for a smooth, creamy caramel texture.
Cook to the Right Temperature: Attach a candy thermometer to the side of the pot. Continue stirring the caramel mixture while it cooks. Bring it to a steady simmer, cooking until the thermometer reads exactly 238F soft-ball stage. This should take around 12-15 minutes; the caramel will thicken and take on a rich, golden color as it cooks.
Pour and Cool the Caramel: Once the caramel reaches 238F, immediately remove the pot from the heat. Carefully pour the hot caramel mixture into the prepared baking dish, using a spatula to spread it evenly if necessary.
Let the Caramel Set: Allow the caramel to cool completely at room temperature. This may take several hours. For quicker results, you can place the pan in the refrigerator after it cools slightly. Once the caramel is fully set, lift it out of the pan using the parchment paper overhang.
Cut and Serve: Use a sharp knife to cut the caramel into small, bite-sized squares. To prevent sticking, you can lightly oil or spray your knife. For a finishing touch, sprinkle a pinch of flaky sea salt on each caramel piece, if desired.
Wrap and Store: For gift-giving or longer storage, wrap each caramel in a small piece of wax paper. Store in an airtight container at room temperature for up to 2 weeks.
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 30 minutes Cooling Time: 2-3 hours
Kcal: Approximately 80 kcal per piece Servings: 80 pieces