The Best Soft Caramels Recipe Made with Evaporated Milk
The ultimate soft caramels recipe! Made with evaporated milk, these buttery treats are simply irresistible.
Equipment
- 1 Candy Thermometer
- 1 pkg Waxed Paper Squares
Ingredients
- 4 cups Sugar
- 2 cups Light Corn Syrup - 1 whole bottle
- 2 cans Evaported Milk (12 oz each)
- 1 cup Unsalted Butter Cubed
- 1 tsp Vanilla Extract
- 3 Tbs Maldon Salt for sprinkling on tip
Instructions
- Prepare your ingredients and line a 9×13 baking dish with parchment paper, leaving some overhang for easy removal later.
- In a stainless steel pan (make sure it is large, the mixture will expand significantly), combine the granulated sugar, light corn syrup, and butter over medium heat. Stir continuously until the sugar has dissolved completely.
- Once the sugar has dissolved and the mixture begins to boil, slowly add the evaporated milk – very slowly – stirring constantly
- Attach a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom. Increase the heat to medium to medium-high stirring constantly.
- Allow the mixture to boil until it reaches the soft-ball stage, which is around 238°F (114°C) on the candy thermometer. This usually takes about 25-30 minutes.
- Once the mixture reaches the softball stage, remove it from the heat and pour the caramel mixture into the prepared baking dish.
- Let it cool for a few minutes, then sprinkle sea salt over the top if desired for that perfect balance of sweet and salty.
- Allow the caramels to cool completely at room temperature.
- Once they are completely cooled, place them in the freezer for about 20 minutes to make them easier to cut.
- Use the parchment paper to lift the caramel block out of the dish.
- With a sharp knife, cut the caramel block into individual pieces. You can wrap each caramel in wax paper or parchment paper for storage or enjoy them immediately.
Notes
Pro Tips for the Best Soft Caramels
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- Use a Candy Thermometer: Accurate temperature is crucial for making caramels. A candy thermometer ensures you reach the exact soft-ball stage (238°F or 114°C) for the ideal texture
- Stir Continuously: When combining sugar, corn syrup, and evaporated milk, stir continuously until the sugar is fully dissolved to prevent crystallization and ensure a smooth texture.
- Even Heating: Use a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching. Maintain a medium to medium-high heat to control the caramelization process.
- Prep Your Tools: Before starting, prepare your baking dish by lining it with parchment paper. This makes it easier to remove the caramels once they are set. This is a MUST!!!
- Test for Doneness: If you don't have a candy thermometer, use the cold water test. Drop a small amount of caramel into cold water; if it forms a soft ball that flattens when removed, it's ready.
- Flavor Enhancements: For added depth, consider adding a pinch of sea salt to the caramel mixture. You can also experiment with flavorings like vanilla bean paste, bourbon, or espresso.
- Temperature Awareness: Be mindful of the ambient temperature and humidity. High humidity can affect the caramel's consistency, so aim for a dry day or use a dehumidifier in your kitchen.
- Cutting Tips: Let the caramel cool completely before cutting. Use a sharp knife or a greased pizza cutter for clean, even pieces. You can also place them in the freezer for 5-10 minutes before cutting.
- 'Storage: Store caramels in an airtight container, separating layers with parchment paper. Keep them in a cool, dry place to maintain their texture and flavor.
Tried this recipe?Let us know how it was!