Homemade Caramels Tastes Better From Scratch

Want more candy recipes? I love this Buckeye Recipe, Homemade Almond Joys, Chocolate Fudge, and Rocky Road!

Why I love these caramels:

Family Tradition – This is my Mom’s homemade caramel recipe we’ve been making at Christmas time for decades. They were always our food gift for friends and neighbors during the holidays. Perfect – They really are soft, chewy, melt-in-your mouth delicious caramels! They truly couldn’t be any better! This is a treasured family recipe. Easy – This easy caramel recipe only uses pantry ingredients and the steps are simple. But the magic is in the cooking process – it’s important to not rush these! Read my tips below for the best caramels every time.

Make Ahead Instructions:

To Make Ahead: These easy homemade caramels will keep well in the fridge for several weeks. Take them out to come to room temperature for them to be soft and chewy. Add Evaporated Milk: Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN, while stirring constantly. Make sure the mixture maintains a constant boil, otherwise your caramels can curdle. Caramelize: Stir the mixture constantly, scraping the sides occasionally, until it reaches a firm ball stage. I don’t rely on a candy thermometer. I use the ice water test: Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable. Remove from heat then stir in vanilla. Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). Cut: I like to use a stainless steel scraper to get perfectly even lines. Wrap: The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut soft caramels into small pieces then wrap like a tootsie roll in wax paper, if desired.