If you’re looking for the best soft, buttery homemade caramel recipe this is it. This recipe is tried-and-true and can’t be beat!
I’ve tried other caramel recipes over the years but always come back to this one. It has the ideal caramel flavor and texture if you ask me.
I like caramels when they are soft rather than chewy. These are perfectly soft, but not too soft that they fall apart.
This recipe makes a ton of caramels! I usually make them for my yearly Christmas “neighbor gifts”.
It’s a family tradition to make a batch or two the weeks leading up to Christmas. I actually look forward to spending the evening wrapping caramels in wax paper (and sneaking some bites!) and hanging out with family.
Like I said this recipe makes a ton – so you’ll want to recruit the whole family to help wrap them.
The original recipe my Grandma has always used to make caramels is from an old church cookbook.
Soft, buttery and perfect. Our family’s tried and true recipe!
- 4 cups sugar
- 2 sticks butter (1 cup)
- 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 13×9 pan and cool completely. Cut and serve. Enjoy!