My homemade caramel candy has the perfect soft and chewy, yet sturdy texture. Enjoy yours plain or coat in chocolate for an indulgent treat! Recipe includes a how-to video!
Line an 8” square pan with parchment paper and set aside.
In a heavy-bottomed saucepan, combine sugars, evaporated milk, heavy cream, corn syrup, butter, and salt.
1 ½ cups granulated sugar, ½ cup light brown sugar, 1 ½ cups evaporated milk, 1 ½ cups heavy cream, ¾ cup light corn syrup, ½ cup unsalted butter, 1 teaspoon salt
Turn stovetop heat to medium and cook, stirring frequently (I like to use a wooden spoon or rubber spatula, it makes it easy to scrape the bottom of the pot and ensure nothing burns), until butter is melted and mixture is smooth.
Attach a candy thermometer to the side (make sure it is not touching the bottom of the pot and is suspended about halfway in the caramel) and stir constantly until mixture reaches 240-243F (115-117C). This will take some time, it usually takes me an hour of stirring!
Once mixture reaches temperature, remove from heat and stir in the vanilla extract.
1 teaspoon vanilla extract
Immediately pour into prepared pan and allow caramel to cool completely (several hours or overnight) before cutting and (and topping with sea salt, if using). Caramels may be cut and individually wrapped in strips of wax paper or cellophane wrappers, I linked to the wrappers that I used in the “Equipment” section above.
Video
Notes
Storing
Store in an airtight container (or wrapped in wax paper or cellophane!) at room temperature. Caramels will keep for several months.