Homemade Caramel Tutorial

4 cups of sugar

2 sticks (1 cup) unsalted butter

2 cups white corn syrup (or substitute with honey, maple syrup, or golden syrup)

1 tsp salt

2 cans of evaporated milk (12 oz each)

2 ½ cups half-and-half or heavy cream (Milk Substitute)

2 ¼ cups whole milk, simmered until reduced to 1 cup (Milk Substitute)

2 cans of coconut milk (for a dairy-free version)

Salt for sprinkling (Optional Topping)

Prepare the pan: Line a 9x13-inch pan with parchment paper, making sure the parchment extends over the edges to allow for easy removal.
Cook the sugar mixture: In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup (or chosen substitute), and salt. Stir constantly over medium heat until the mixture comes to a boil.
Add milk or substitute: Gradually pour in the evaporated milk (or your chosen substitute) a little at a time, and continue stirring. It should take about 10 minutes per can to fully incorporate while maintaining a steady boil.
Monitor the temperature: Once all the milk is added, attach a candy thermometer to the pot. Continue cooking the mixture, stirring occasionally, until it reaches 235°F to 238°F (soft ball stage).
Pour the caramel: Immediately pour the caramel into the prepared 9x13-inch pan, spreading it evenly with a spatula if needed.
Add finishing touches: For a salted caramel flavor, sprinkle sea salt over the top of the caramel while it’s still warm.
Cool and set: Let the caramel cool completely at room temperature. Once cool, refrigerate for 1 hour to help it set and make cutting easier.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍬Candy

Cuisine🇺🇸American

Occasions🎉Celebration🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h