These Homemade Caramels are perfectly soft and chewy and easy to make with a few pantry ingredients. We love to gift them to friends and family.
The best way to cut the caramels is when they are cold from the fridge. Use a super sharp knife, and mark out your cuts before you make them. I find it easiest to cut the whole pan into strips first with vertical cuts, then make the four horizontal cuts.
Look at those scrubby little dots! Look at them! They’re what’s going to do all the work for you while you tell your family that you’re slaving over dishes (so you can get the Side Caramels). You’re not going to have to sacrifice your nails scraping at the sides of the pan anymore– this is going to do it for you.
You can find these brand new scrubbing dish cloths with the dish cleaning supplies at your local Walmart store, and they come in a ton of great colors– 5 altogether– so you’re sure to find some that will look perfect in your kitchen, just like these tan ones matched mine. The other perk is they won’t scratch your pan, because no caramel is worth a scratched-up pan, is it?
The perk, however, of cleaning it yourself is the Side Caramel. What’s Side Caramel, you might ask? It’s all of the ooey-gooey caramel left behind after you pour the mixture out of the pan. It’s all that stuff stuck to the sides that’s super delicious. And this time, I was determined to be the one to get the Side Caramel, so I had to do the cleanup. To easily clean the pan, the first rule is that you have to eat the Side Caramel. If your family fights you on this, just tell them that it’s yours, because you’re doing the dishes. Then don’t tell them how easy the cleanup is. Boom. Suddenly, it’s all YOUR Side Caramel. Trust me.
What’s your favorite holiday treat, and do you have a special trick for cleaning up? Also, how do YOU pronounce caramel? Let me know in the comments below, and be sure to head to Walmart to pick up Scotch-Brite Scrubbing Dish Cloths– you can even save $1 on any two Scotch-Brite Products (Scrub Sponges, Lint Rollers and Scrubbing Dish Cloths) with this coupon offer! While you’re at it, check out other great recipes and clean-up hacks here!
For me, the biggest downside to caramel (car-mel?) making has always been the cleanup. It’s sticky, and it usually involves a TON of elbow grease. So, I generally make the deal with my family that I’ll make the homemade caramels if they do the cleanup.
How to make Homemade Caramels:
Combine: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan then stir over medium heat until mixture begins to boil, about 5-10 minutes.
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.
Terry’s Caramel Cutting School
FAQ
How do you cut caramel squares?
What if caramel is too sticky to cut?
How do you cut caramels?
To cut the caramels, lift out of the pan and place onto a cutting board. Remove the foil. With a large, sharp knife cut the candy into long strips (about 1-inch wide). Turn pan and cut the candy in the opposite direction in about 1 1/2-inch pieces (they will be the size of a small tootsie roll).
How do you make homemade caramels?
Homemade caramels are perfectly soft and chewy and so easy to make! Line a 9×13” pan or jelly roll pan with parchment paper. (If you don’t have parchment paper you can generously butter the pan.) Either size pan will work–9×13” will yield thicker caramels. Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat.
How do you make a thick caramel?
Either size pan will work–9×13” will yield thicker caramels. Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
How do you cook caramels in a baking pan?
Be sure to use caution pouring the extremely hot caramels into your prepared baking pan. Allow the caramels to cool at room temperature for 3-4 hours (or overnight) until cool and set. You do not have to cover them. Remove the caramels from the pan by lifting out the parchment paper. Use a sharp knife to cut the caramels into your desired size.