Buttery Soft Caramels

Picture of Buttery Soft Caramels
You can make these anytime, but they are a great handmade gift for the holiday season. Just don't be surprised if people hound you to make more! They are chewy, buttery heaven!
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients and Utensils

Picture of Ingredients and Utensils
A heavy bottomed sauce pan. I recommend something 4 quarts or larger since the liquid boils very high during cooking. 3 quarts is cutting it really close and you risk having hot caramel boil over, which is a pain to clean up. You want to use a better quality pan that will stand up to the required high heat and one that will distribute the heat properly.

Wax paper or candy wrappers. I use wax paper since it is cheap and easy, but you can find pre cut candy wrappers online or in specialty stores.

A candy thermometer. Be sure to test the accuracy with boiling water beforehand, as even higher end ones can be off slightly. It should register at 212 F when placed in boiling water. If your thermometer registers higher or lower you will want to adjust the difference when testing your caramel. 

A cake pan or cookie sheet lined with parchment paper. Depending on how thick you want your caramels. I use a 13 x 9 cake pan. 

A jar or treat bag. If you are giving the caramels away.

2 cups heavy whipping cream
1 cup evaporated milk
2 cups refined white sugar
1 cup brown sugar
1 cup light corn syrup
2 sticks (1 cup) unsalted butter

Oh, they're gorgeous! I've always been scared to try making them - these look perfect :)
I absolutely love these caramels! I really need to try making them myself!