Grandma's Soft Caramels

Serves 1
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Directions

  1. 1Add 2 sticks of unsalted butter, 4 cups of sugar, 2 cups of white corn syrup, and 1 tsp of salt to a pot.
  2. 2Add 2 sticks of unsalted butter, 4 cups of sugar, 2 cups of white corn syrup, and 1 tsp of salt to a pot.
  3. 3Add 2 sticks of unsalted butter, 4 cups of sugar, 2 cups of white corn syrup, and 1 tsp of salt to a pot.
  4. 4Bring the mixture to a boil while stirring.
  5. 5Bring the mixture to a boil while stirring.
  6. 6Bring the mixture to a boil while stirring.
  7. 7Stirring constantly, pour in 2 cans of evaporated milk a little at a time, taking about 10 minutes per can.
  8. 8Stirring constantly, pour in 2 cans of evaporated milk a little at a time, taking about 10 minutes per can.
  9. 9Stirring constantly, pour in 2 cans of evaporated milk a little at a time, taking about 10 minutes per can.
  10. 10Continue stirring until the mixture starts to get nice and dark.
  11. 11Continue stirring until the mixture starts to get nice and dark.
  12. 12Continue stirring until the mixture starts to get nice and dark.
  13. 13Add a thermometer and bring the caramel up to 235-238 degrees.
  14. 14Add a thermometer and bring the caramel up to 235-238 degrees.
  15. 15Add a thermometer and bring the caramel up to 235-238 degrees.
  16. 16Pour the caramel into a 9x13 pan lined with parchment paper.
  17. 17Pour the caramel into a 9x13 pan lined with parchment paper.
  18. 18Pour the caramel into a 9x13 pan lined with parchment paper.
  19. 19Sprinkle the caramel with salt.
  20. 20Sprinkle the caramel with salt.
  21. 21Sprinkle the caramel with salt.
  22. 22Let the caramel cool completely, then refrigerate for 30 minutes before cutting.
  23. 23Let the caramel cool completely, then refrigerate for 30 minutes before cutting.
  24. 24Let the caramel cool completely, then refrigerate for 30 minutes before cutting.
  25. 25Cut parchment paper into small squares to wrap the caramels.
  26. 26Cut parchment paper into small squares to wrap the caramels.
  27. 27Cut parchment paper into small squares to wrap the caramels.
  28. 28Cut the cooled caramel into individual pieces.
  29. 29Cut the cooled caramel into individual pieces.
  30. 30Cut the cooled caramel into individual pieces.
  31. 31Wrap each caramel piece in a parchment paper square.
  32. 32Wrap each caramel piece in a parchment paper square.
  33. 33Wrap each caramel piece in a parchment paper square.

Ingredients

  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 4 cups sugar
  • 4 cups sugar
  • 4 cups sugar
  • 2 cups white corn syrup
  • 2 cups white corn syrup
  • 2 cups white corn syrup
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 cans evaporated milk
  • 2 cans evaporated milk
  • 2 cans evaporated milk
  • salt for sprinkling
  • salt for sprinkling
  • salt for sprinkling

Equipment

potwooden spoonthermometer9x13 panparchment paperknifescissorssalt shaker