Grandma's Soft Caramels

Serves 1
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Directions

  1. 1Add unsalted butter, sugar, white corn syrup, and salt to a large pot.
  2. 2Add unsalted butter, sugar, white corn syrup, and salt to a large pot.
  3. 3Add unsalted butter, sugar, white corn syrup, and salt to a large pot.
  4. 4Bring the mixture to a boil.
  5. 5Bring the mixture to a boil.
  6. 6Bring the mixture to a boil.
  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 caramel starts to get nice and dark.
  11. 11Continue stirring until the caramel starts to get nice and dark.
  12. 12Continue stirring until the caramel starts to get nice and dark.
  13. 13Add a thermometer and bring the caramel up to 235-238 degrees Fahrenheit.
  14. 14Add a thermometer and bring the caramel up to 235-238 degrees Fahrenheit.
  15. 15Add a thermometer and bring the caramel up to 235-238 degrees Fahrenheit.
  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. 25To make parchment wrappers, take a roll of parchment paper and fold it in half lengthwise.
  26. 26To make parchment wrappers, take a roll of parchment paper and fold it in half lengthwise.
  27. 27To make parchment wrappers, take a roll of parchment paper and fold it in half lengthwise.
  28. 28Fold it in half lengthwise again.
  29. 29Fold it in half lengthwise again.
  30. 30Fold it in half lengthwise again.
  31. 31Fold it in half widthwise.
  32. 32Fold it in half widthwise.
  33. 33Fold it in half widthwise.
  34. 34Fold it in half widthwise again.
  35. 35Fold it in half widthwise again.
  36. 36Fold it in half widthwise again.
  37. 37Cut the folded parchment paper into smaller rectangles.
  38. 38Cut the folded parchment paper into smaller rectangles.
  39. 39Cut the folded parchment paper into smaller rectangles.
  40. 40Remove the cooled caramel from the pan.
  41. 41Remove the cooled caramel from the pan.
  42. 42Remove the cooled caramel from the pan.
  43. 43Cut the caramel into strips.
  44. 44Cut the caramel into strips.
  45. 45Cut the caramel into strips.
  46. 46Cut the strips into individual caramel pieces.
  47. 47Cut the strips into individual caramel pieces.
  48. 48Cut the strips into individual caramel pieces.
  49. 49Wrap each caramel piece in a parchment paper wrapper.
  50. 50Wrap each caramel piece in a parchment paper wrapper.
  51. 51Wrap each caramel piece in a parchment paper wrapper.
  52. 52Place the wrapped caramels in a pumpkin-shaped glass dish for serving or storage.
  53. 53Place the wrapped caramels in a pumpkin-shaped glass dish for serving or storage.
  54. 54Place the wrapped caramels in a pumpkin-shaped glass dish for serving or storage.

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

Equipment

large potwooden spooncandy thermometer9x13 panparchment paperscissors

Tips

  • You can drop these into your coffee or cocoa.
  • Let cool completely, then refrigerate for 30 minutes before cutting.