These homemade caramels are irresistibly soft and chewy. Simple to prepare with everyday ingredients, they make lovely gifts for friends and neighbors or a special sweet treat for your family.
On the ninth Day of Sugar my true love gave to me . . . homemade caramels
My mother and grandmother made caramels for as long as I can remember, and for me they are a holiday essential. The flavor and texture of a homemade caramel — creamy, buttery and just a little bit sticky — instantly evokes family gatherings and those tins of Christmas candy that appeared after presents were opened. Making them now feels like a way to honor that tradition.
Although the process requires attention and some patience, the method is straightforward and relies on basic pantry staples: milk, cream, sugar, corn syrup, a bit of salt, sweetened condensed milk and vanilla. Expect to spend about an hour from start to finish; most of that time is cooking and stirring. The result is worth it: tender caramels you can cut into squares and wrap for gifting, or simply enjoy by the handful.
Helpful hints for perfect homemade caramels
- Use a thick, heavy pan. Heavy-bottomed pans distribute heat more evenly, which reduces the risk of hot spots and burnt sugar. Many home cooks swear by old pressure-cooker pots or other heavy-duty pans when making candy. With a heavy pan you can stir less frequently and avoid constant hovering over the stove.
- Candy thermometer or ice water test. A candy thermometer is convenient, but you can also use the ice water method to check doneness: drop a spoonful of hot caramel into a small cup of ice water and form it quickly with your fingers. The caramel should form a firm but pliable ball that gives slightly when pressed. This indicates a soft-ball to firm-ball stage suitable for cutting into squares.
- Do not scrape the pan into the pan. When pouring the hot caramel into your prepared dish, pour it and let it finish flowing on its own. Scraping the sides or bottom while pouring can introduce crystallized sugar or cause the caramel to set unevenly. Once the pan is set aside and no more caramel is flowing, scrape the sides and bottom into a small bowl to enjoy later — it’s delicious!
- Protect yourself. Caramel reaches very high temperatures and can cause serious burns. Use long-handled spoons, oven mitts when moving pans, and keep children away while cooking.
- Storage and wrapping. After the caramels are completely cool, cut them into squares and wrap each piece in waxed paper, parchment, or small candy wrappers. Store in an airtight container at room temperature for up to two weeks, or refrigerate for slightly longer storage. Bring to room temperature before serving for the best texture.
- Flavor variations. While this is a classic vanilla caramel, you can experiment with finishing touches: a sprinkle of flaky sea salt on top before they set, or a dash of espresso powder for a deeper flavor. If you try variations, make small test batches first.
Homemade Caramels – 12 Days of Sugar, Day 9
- Author: 5boysbaker.com
- Total Time: About 1 hour
Ingredients
- 1/2 cup milk
- 2 cups cream
- 2 cups sugar
- 1 1/4 cups corn syrup
- 1/4 teaspoon salt
- 1/2 can sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- Lightly butter an 11×7-inch glass or Pyrex dish. Set aside so it’s ready when the caramel is finished.
- Combine the milk and cream in a small saucepan and warm gently. Measure out 1 1/3 cups of the warmed milk/cream mixture and pour it into a large, heavy-duty saucepan. Keep the remaining milk/cream over very low heat in the small saucepan so it stays warm.
- Add the sugar, corn syrup and salt to the large saucepan with the milk/cream. Stir to dissolve the sugar before increasing the heat. Use a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Bring the mixture to a boil and cook until it turns a pale beige color, stirring to prevent scorching.
- Pour in half of the reserved warm milk/cream and continue to cook, stirring frequently, for about 15 minutes. The mixture will thicken and darken slightly.
- Add the remaining milk/cream, then stir in the sweetened condensed milk. Continue cooking and stirring until the mixture reaches a firm soft-ball stage. If you prefer to use a candy thermometer, this corresponds roughly to the soft-ball to firm-ball range; otherwise use the ice-water test described above.
- Remove the pan from heat and stir in the vanilla. Pour the caramel into the prepared dish. Do not scrape the bottom of the pan while pouring — let the caramel finish flowing on its own. When it stops running, set the pan aside, then scrape the sides and bottom into a small bowl to nibble on later.
- Allow the caramel to cool completely at room temperature until firm. Once fully set, cut into squares and wrap each piece in waxed paper or small candy wrappers. Store in an airtight container at room temperature for up to two weeks, or refrigerate for longer storage. Bring refrigerated caramels back to room temperature before serving for the best texture.
- Cook Time: 50 to 60 minutes
- Category: Candy