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I thought I knew how to make caramels until I tried my mother-in-laws homemade caramels last year at Christmas. I can’t recall if I’d had them before but last year in particular I remember taking a bite and being shooken to my core. I said, “THIS is how you make caramels. Donna, I need that recipe.” She sent me pictures of the front and back of the 3×5 recipe card. I will be forever grateful to her for this recipe because up until now, I thought homemade caramels were finicky. I never felt totally comfortable making them because a lot of times the texture would be either too hard, too loose, gritty or too sticky and would hurt my teeth. I just thought it was bad luck.
All of that worry can be put to rest now. This is the easiest most straight-forward recipe with a few tricks to make preparation fool-proof. This recipe calls for the usual suspects of butter, brown sugar, vanilla and white corn syrup. The corn syrup is critical for texture. It helps keeps crystals from forming. What’s different, however, is the sweetened condsend milk. I now can’t ever make caramels without it. I think it also helps with the texture and lends to a creamier, softer caramel.
Something else I switched up was the type of pot I used. A non-stick pot is the way to go. Here’s a link to the one I use (the one with a spout) from a fantastic set I have that stacks perfectly and takes up very little room. It’s also a very inexpensive. I specifically use these pots and pans when I truly need non-stick. Along with a non-stick pot you also need to have a candy thermometer or a digital instant read thermometer. Do not make this recipe without one. You can’t guess temperature on caramels.
As far as cooking, just be sure to never stop stirring the caramel once you’ve added everything to the pot (other than the vanilla – that gets added in at the very end). Use a rubber spatula and continue stirring even as it’s boiling. This ensures nothing sticks and burns at the bottom of the pot. Once done cooking you’ll pour the caramel into a well buttered 9×13 dish. I think the 9×13 creates the perfect thickness. Cooling in this size dish takes about 3-4 hours. Use a sharp knife to cut the caramels. You can even butter the edge to prevent sticking.
Soft Chewy Caramels
Ingredients
- 1 c salted butter (2 sticks)
- 2 1/4 c light brown sugar packed
- 1 c light corn syrup
- 1 can sweetened condensed milk Eagle brand
- 1 1/2 tsp vanilla
- flakey salt for topping optional
Instructions
- Generously butter a 9x13 dish and set aside.
- To a medium non-stick pot melt butter just under medium heat.
- Add brown sugar and light corn syrup. Stir together until fully incorporated.
- Turn the heat off and add a can of sweetened condensed milk. Be sure to scrape the can clean with a spatula.
- Stir until everything comes together.
- Fit a candy thermometer on the side of the pot if that's the type of thermometer you're using. You can also use an instant read thermometer later in the cooking process. Just be sure you have some type of thermometer. That's the only way to know if the caramel is done cooking.
- Turn the heat back on to just under medium heat and constantly stir the caramel with a spatula while it heats up and bubbles.
- The caramel will bubble more and more and get more amber in color as it gets closer to the final temperature of 235 degrees. This process takes about 15-20 minutes. Never stop stirring.
- Once it reaches 235 degrees turn the heat off and add the vanilla. It will bubble. Stir and pour into the 9x13 dish.
- Sprinkle with flakey salt if you'd like salted caramels.
- Allow to cool and harden for 3-4 hours before cutting.