Soft, Buttery Homemade Caramels

• servings: 80 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

4 cups sugar

2 sticks butter (1 cup)

2 cups white corn syrup

1 teaspoon Kosher salt

2 12 oz. cans evaporated milk

Directions

Line a 9x13 pan with parchment paper and set aside.

Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed pot over medium heat. (A stainless steel pot works best for these caramels.)

Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 10-15 minutes per can and stirring constantly. A labor of love indeed.

Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft. (This will take another 15 minutes or so!) I highly recommend double checking the temperature with an instant read thermometer as it comes to temperature.

Immediately pour into the prepared pan and cool completely. (Once the caramels are cool - I recommend freezing them for 20-30 minutes before slicing. Or you can refrigerate them for a few hours. You don't want them to be frozen solid, but if they're cold this helps the caramels hold their shape when cutting/wrapping.) Cut and serve. Enjoy!

Nutrition

• Calories: 69 kcal
• Cholesterol: 1 mg
• Sodium: 39 mg
• Total Carbohydrate: 17 g
• Total Sugars: 17 g