This recipe makes a ton of caramels! I usually make them for my yearly Christmas “neighbor gifts”. The original recipe my Grandma has always used to make caramels is from an old church cookbook.
I found the recipe in the cookbook a number of years back and saw that it was submitted by a woman named Elda Peck. So wherever you are Elda Peck, your buttery and soft caramels are enjoyed by all year after year!
Soft, buttery and perfect. Our family's tried and true recipe!
- 4 cups sugar
- 2 sticks butter
- 2 cups white corn syrup
- 1 teaspoon Kosher salt
- 2 12oz. cans evaporated milk
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat. Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 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 and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft. Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!