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!
Step 1: 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