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.
- 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 13x9 pan and cool completely. Cut and serve. Enjoy!