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These homemade caramels are buttery, chewy and topped with flaky salt. The flaky salt balances the sweetness and deepens the flavor. Don’t skip it! When you consider just how much sugar is in this recipe; 4 cups of sugar and 2 cups of white corn syrup, you realize just how much you need both the salted butter and the flaky salt on top. The process of cooking these isn’t quick but it’s relatively easy. Don’t make these without a candy thermometer. That’s bare minimum. Having an instant read thermometer is also recommended but not necessary.
Caramels are finicky. If you overcook, they become too chewy and then hard beyond that. The two most important things are temperature and whisking to keep from burning on bottom. So, don’t make these in a rush.
Tips for the Best Homemade Caramels
- Use high quality butter like Kerrygold (salted). It’s most important to use it when there are only a few ingredients. The butter will dictate the final outcome more than any other ingredient.
- Don’t cook on too high heat or you’ll ruin the batch. Allow it to come to a boil on a steady medium (I have to set it just under medium heat on gas stove).
- You must have a candy thermometer for this recipe. Having an instant read thermometer to double check the temperature is helpful as well.
- A stainless-steel pot is best for making caramels.
- This is a recipe you have to babysit. Put on some good music and hang out stove side.
- You must line your 9×13 pan with parchment paper or you won’t get them out.
Homemade Salted Caramels
Ingredients
- 1 c salted kerrygold butter (2 sticks)
- 4 c sugar
- 2 c white corn syrup
- 24 oz evaporated milk (2 12 oz cans)
- 1 tsp salt
- 1 tsp vanilla
Instructions
- Line a 9x13 pan with parchment paper.
- In a stainless-steel pot set just under medium heat melt together butter, sugar, corn syrup and salt. Whisking often.
- Once the mixture comes to a boil, add the evaporated milk a little at a time. Pour once a minute until the cans are empty. Be sure to pour less at the beginning of the process as the mixture will spit and violently boil if you add too much. Whisk as you add the evaporated milk each time. This process should take 10-15 minutes per can.
- Once all the evaporated milk has all been added, use a candy thermometer to track the temperature. This takes between 15-20 minutes for it to reach the desired temperature of 238 degrees.
- Whisk once per minute, moving the thermometer to make sure the entire pot is getting whisked so you don't get burn spots on the bottom of the pot.
- As you get closer to 238 degrees whisk more often as this is the time your caramel is most susceptible to burning. To ensure your caramel doesn't get too hot, double checking with an instant read thermometer helps ensure the best outcome.
- Once the caramel is 238 degrees immediately pour into the parchment lined 9x13 dish and top with flaky salt. Let sit at room temperature for four hours.
- Cut into 100+ pieces with a very sharp knife cutting down.