Step 1: Ingredients and Utensils
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