Homemade Salted Caramels
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla
1 to 2 teaspoons sea salt
Combine first 6 ingredients. Bring to a boil. Boil 6 minutes on medium high heat, stirring constantly so it doesn’t burn. Carefully pour mixture into an 8 x 8 inch pan that has been sprayed with cooking spray. Sprinkle sea salt over the top right away. Let cool. You can put them in the refrigerator until they set up. Cut wax paper into pieces. Cut caramels into pieces. Wrap caramels in wax paper and store in an air tight container in a cool dry place.
Caramels can get soft and sticky if they get a little warm. I store them in my cold garage in the winter. (I live in Wisconson. LOL!)
This is my grandma’s recipe and have been making these for years. Like others have noted, you must keep them in the refrig and also can’t keep them out for hours on a candy plate or they are very sticky and soft. Love these old delicious recipes and this is definitely one to keep for years and pass on to other generations.
I made these at Xmas and they tastedbjust like my moms. Followed Amy’s recipe to a tee and turned out great going to make for easter too I just left in fridge after I wrapped them but ya gotta leave them out for at least 10 to 15 minutes band they soften up even my family said they were great Amy a great recipe
Wonderful….my new favorite candy
I made the caramels this morning and while the flavor is excellent, they are very hard and don’t really soften up as you chew them. I boiled them for six minutes using a timer, starting when they began to boil. What did I do wrong?
I made the caramels this morning and while the taste is excellent, they are really hard. Did I boil them for too long?
I have read other caramel recipes and the hardness depends on the temperatur, for caramels they recommend 260° measuring with candy thermometer. Perhaps it takes 6 minutes usually to reach that?? The higher the temperature the harder candy/sugar gets.
When you take them out of the fridge they soften up enough to cut. I had awesome results!
Taste is great! Put in refrigerator to help cool down then could not cut them. They got hard and just basically broke into pieces!
Thanks for the reply Amy.
My question was specific to ‘ingredient adjustment’ to make the caramels firmer long-term at room temp. Any ideas?
Plan to try them tonight!
Hi! Going to make these caramels this afternoon with my young grandchildren. Just a word to the wise: years ago I did all my Christmas baking and candy making and put it all in the garage as it was a really cold winter. When we went to eat them, everything tasted like gasoline or had some other odor that came from the smells in a garage. We had to throw everything away!
Hi George. The key is boiling them for 6 minutes. You can also refrigerate them to chill and they will be firming and easier to cut. Hope that helps! Thanks! -Amy
(I have never made any caramels, but…)
If the caramels end up being a little too soft, how would you change the recipe?
I’m looking forward to trying them soon. Thanks.
Hi Mary. You start counting the 6 minutes once you bring it to a boil. Stir constantly so it doesn’t burn. -Amy
do you start counting the 6 min after you bring to a boil or from the time you first start heating the mix?