↑

High Heels and Grills

husband and wife, foodies for life

Homemade Soft Caramels

Dessert

Jump to Recipe Print Recipe

I don’t even know where to start in describing these babies. They can only be summed up in these three words: soft, chewy, and delightful. Not to mention, they are incredibly delicious! I can easily down five of these in one sitting. I love them!

 
These were actually one of the first items I put on the list of things to serve at our wedding reception. Best. Decision. Ever. My aunt made them for us and people were ranting and raving about them for weeks to follow! Luckily, I was able to snag Zachary and I a couple for our honeymoon. 🙂 {Note: This recipe takes about an hour or longer to make, so be sure you have the time!}
Print

Homemade Caramels

Ingredients

  • 1 Tbsp. butter
  • 4 c white sugar
  • 2 c karo syrup
  • ½ t. salt
  • 1 qt. whipping cream
  • 1 lg can evaporated milk
  • 1 T. vanilla
  • 1 c chopped walnuts optional

Instructions

  1. Generously butter two cookie sheets. {Yes, this is going to make a lot of caramels.}
  2. In a very large pot {if it's not 6 quarts or bigger, I would half this recipe}, mix sugar, syrup, salt and 2 cups of the cream together on medium low; bring to a boil stirring full time.
  3. Gradually stir in the remaining 2 cups of cream, stirring constantly.
  4. Bring to boil again and add the evaporated milk, slowly.
  5. Cook to the firm ball stage (232 degrees). {Confession: the first time I made these, I got way too impatient and didn't let it get to 232 degrees. It ended up being just a big, soupy mess! Make sure to get it all the way up to the right temperature!!}
  6. Remove from heat and add the vanilla and nuts.
  7. Pour into your greased pans and let stand for 24 hours
  8. Cut into rectangles and wrap in cellophane or wax paper, twisting the ends.
  9. Try your hardest not to eat too many. 😉
I’m so excited for the holiday season, so I can give these away as gifts! Hope ya like ’em!
-Sarah

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  14. mail4rosey says

    These would be great for taping on top of holiday gifts, for sure!
    They look great and so do the caramel pretzels I see in the avatar that just popped up!

    Following from Friday Chaos.

    Reply

  33. Debs Bulmer says

    These look fab. Looking forward to making them. I think that Karo syrup is corn syrup here in New Zealand, but I am also wondering how big the large can of evaporated milk is? Our standard size is about 400grams or thereabouts… is that about right? Thanking you for your time, and thank you very much for sharing your recipe 🙂

    Reply

  34. Debs Bulmer says

    Thanks for sharing this yummy recipe. I have worked out that Karo syrup can be corn syrup here in New Zealand, but I was wondering what size the can of evaporated milk was? Ours here are about 400g for a standard one I think… Larger ones are quite a bit bigger!

    Reply

  35. Quinn Mero says

    I made these for Christmas gifts, found out the key was timing on the microwave. My husband enjoyed the 2 batches that were more like caramel sauce. I ended up making harder candies for my dad’s b-day too. Love these! So addicting & easy to make!

    Reply

  36. Daniquilter says

    I followed the recipe ingredients exactly. Wow, what a wonderful flavor! However, at 232°, the caramel was still very very soft. I let it cook to 235°. It was still soft but can be formed into candies. With the next batch, I’m going to let it cook longer.

    Reply

Trackbacks

Follow on Instagram
This error message is only visible to WordPress admins
Error: Invalid Feed ID.

categories

archives

Privacy