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Home » From Scratch » Easy Homemade Buttery Caramels

Easy Homemade Buttery Caramels

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March 20, 2019 by Victoria 9 Comments

Homemade caramel candy is a treat for any occasion and this easy caramel recipe is perfect for all your caramel cravings! Made with evaporated milk, without heavy whipping cream, and without corn syrup, you are going to love this caramel candy!

homemade buttery caramel candy cut on the counter

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We love homemade candy around here, but until recently we haven't been able to enjoy homemade caramels due to the fact that we can't have processed dairy and all caramel recipes call for dairy of some kind.

I had tried dairy alternatives to make caramel in the past, but it just never turned out the way I wanted it to. So I thought I would have to forfeit caramel forever.

But after recently learning how to make my own evaporated milk I knew the very first recipe I wanted to try! Homemade caramel!

And much to my delight it worked perfectly in my favorite corn syrup free caramel recipe!

Easy Homemade Caramel Candy

This caramel is a little softer than the caramel candy you find in the store at Halloween, but more firm that a caramel dip. It's perfect for caramel filled chocolate bars or just as a buttery treat straight from the wrapper!

Ingredients:

2 cups white sugar
1/4 cup evaporated milk, (we use homemade)
1/2 cup butter
3/4 cup evaporated milk
1 tbsp vanilla extract, (we use homemade)
Candy thermometer, (I use this super cheap one and it's amazing)

Boiling sugar on the stove for homemade butter caramel candy

Homemade Caramel Candy Directions:

Step One:
Place sugar, 1/4 cup evaporated milk, and butter into a medium to large heavy bottom sauce pan. Bring to a boil, stirring frequently.

Be sure to use a medium to large pan as the mixture will expand as it cooks. Additionally, the heavy bottom will ensure an even heating and will help avoid overcooking the sugar.

Step Two:
Place candy thermometer on side of pan, careful not to let it touch the bottom of the pan.

I use this super cheap candy thermometer and it's perfect!

Step Three:
Add remaining evaporated milk and vanilla. Continue to boil, stirring constantly to prevent scorching.

Boil until mix reaches 240°F. This happens very quickly, within 5-10 minutes, so keep a close eye on the thermometer and stir constantly!

Step Four:
Remove from heat and immediately pour into buttered dish. Allow to cool overnight or for at least 4 hours before cutting.

Step Five:
Finish caramels according to the storing options outlined in the next section.

This caramel makes a great candy filling for homemade chocolate bars too!

Homemade soft caramel candy in wax paper wrappers

Notes About Storing Your Homemade Caramel Candy

If you're anything like me, you're going to want to keep these delicious caramels around all the time! But there are a few tricks for success that I wanted to share with you.

Tip One:

Wrap these in wax paper, not parchment paper. They are soft so they will stick less to the wax paper than to parchment paper. Cut about a 4 inch square piece of paper and wrap!

Tip Two:

These store on the counter for about 3 days before starting to crystallize. Normally corn syrup interrupts the crystallization process, but since this recipe only calls for sugar you do have to be aware of the issue.

Store in the fridge for up to a week to reduce crystallizing.

Tip Three:

If you have too many caramels to eat in one week, store the rest in the freezer. Pull them out the night before and let them defrost!

Pin This For Later

Caramel candy recipe on counter and wrapped in wax paper

Homemade caramel candy

Homemade Buttery Caramel Candy

This caramel is a little softer than the caramel candy you find in the store at Halloween, but more firm that a caramel dip. It's perfect for caramel filled chocolate bars or just as a buttery treat straight from the wrapper!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Caramel Candy Recipe, Easy Homemade Caramel Candy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 100 pieces

Ingredients

  • 2 cups white sugar
  • 1/4 cup evaporated milk, (we use homemade)
  • 1/2 cup butter
  • 3/4 cup evaporated milk
  • 1 tbsp vanilla extract
  • Candy thermometer

Instructions

  • Place sugar, 1/4 cup evaporated milk, and butter into a medium to large heavy bottom sauce pan. Bring to a boil, stirring frequently.
  • Place candy thermometer on side of pan, careful not to let it touch the bottom of the pan.
  • Add remaining evaporated milk and vanilla. Continue to boil, stirring constantly to prevent scorching.
  • Boil until mix reaches 240°F. Remove from heat and immediately pour into buttered dish.
  • Allow to cool overnight or for at least 4 hours before cutting.
  • Wrap in wax paper pieces or keep covered in dish at room temperature for up to 3 days.

Notes

This caramel makes a great candy filling for homemade chocolate bars too!
** Can be stored in the fridge for up to a week or the freezer for up to 6 months.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!

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Filed Under: All Posts, Featured Recipes, From Scratch Tagged With: Candy, Cooking, Dessert, From scratch, Holiday Recipes

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Reader Interactions

Comments

  1. David says

    March 27, 2020 at 6:15 pm

    I made these last Christmas. They didn’t turn out quite like I wanted them to turn out. They were very good, but I was looking for a recipe of butter caramels that looked clearer. I discovered clear butter and clear vanilla extract. A friend of a friend of mine gave me a chocolate caramel pecan turtle once that was to die for which is why I wanted this caramel to be clearer but with the awesome buttery flavor.

    With that said. I will be making this recipe again and again since it is really good.

    Reply
  2. Alexandra says

    July 12, 2020 at 7:22 pm

    YES YES YES. yes. This recipe is amazing. I’ve never made caramel before, but I made it with homemade evaporated milk…amazing. they almost remind me of the Eastern European Korowka, or “cow,” fudge. Incredible.

    Reply
    • Victoria says

      July 13, 2020 at 10:49 pm

      Aww yay!! I’m so glad you enjoyed them!!

      Reply
  3. Sandra L Foster Bolen says

    July 17, 2020 at 11:25 am

    Hi, Can your caramel recipe be microwaved and if so, how?

    Thanks so much, Sandra Bolen

    Reply
    • Victoria says

      July 17, 2020 at 3:13 pm

      Hi Sandra! I don’t own a microwave, so I wouldn’t be able to direct you on that. However, the recipe is formulated for stove top cooking, which is what I would recommend if at all possible <3

      Reply
  4. Jenna says

    November 14, 2020 at 3:54 pm

    Hello, just wondering, how big should the buttered pan that you poor the hot caramel into be?

    Reply
    • Victoria says

      November 14, 2020 at 3:55 pm

      Hi Jenna! This depends on how thick you want them. I believe I did mine in an 8×8 pan for the thickness shown. Thanks for asking!

      Reply
      • Jenna says

        November 14, 2020 at 6:33 pm

        Thank you! I made them and they’re cooling right now. Awesome recipe!

        Reply
        • Victoria says

          November 15, 2020 at 5:06 pm

          Yum!! So glad you got to try them! Let me know what you think when they are cool!

          Reply
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Hi there! I’m Victoria – a work at home mom to an active 4 year old, homesteader, from scratch chef, and full time blogger!
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