These Easy Homemade Caramels are soft and chewy, and ready to indulge in 30 minutes. This makes an excellent gift or to keep for yourself!
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During the holiday season – November and December – my Pinterest feed if full of all sorts of recipes for homemade caramels.
Recipes that are done in the microwave to recipes that include chocolate or topped with sea salt.
Those are all fine and dandy, but when you want caramel that is soft and chewy, and that reminds you of your childhood, these Easy Homemade Caramels are exactly what you’re looking for.
Simple tips for perfect caramels:
- Start with a heavy bottom pot. For example, I use my Calphalon 3 quart pot for making these caramels.
- You will need a candy thermometer. No need for fancy. I have this one.
- Maintain a steady temperature. Keep the heat set at medium heat. You do no want to burn the mixture.
- Stir constantly! Don’t stop. Just keep stirring.
- Pour your evaporated milk in slowly, stirring in the entire time.
- Cut up your wax paper or parchment paper strips ahead of time. This is a time saver. I didn’t include cutting strips into the time for these caramels.
Homemade caramels are perfect for gift giving
And not just at Christmas time!
Place the wrapped caramels in a mason jar with some burlap and twine….write a cute note that says “I chews you!” or “I’m stuck on you!” These would be adorable for a teacher’s gift or a friend.
I’m going to be totally honest with y’all…the hardest part of this recipe is cutting up the stupid little strips of wax paper/parchment paper to wrap these bad boys in.
It’s time consuming, and I suggest passing this task off to your kids, or husband. Haha. My husband was the one that actually wrapped them since I was busy cutting strips.
Get those things cut ahead of time!
Want more candy recipes?
- 2 cups sugar
- 1 stick butter
- 1 cup agave nectar
- 1/2 teaspoon salt
- 1 12oz. cans evaporated milk
- Melt the sugar, butter, agave and salt together in a large, heavy-bottomed sauce pan over medium heat.
- Once the mixture comes to a boil, add the evaporated milk a little at a time, stirring constantly.
- Once all the milk is added use a candy thermometer and bring the mixture to 238 degrees.
- Pour into a parchment lined 11x7 pan and cool completely. Place in the fridge to cool quicker, and make for easier slicing. Slice into pieces and roll up into wax paper or parchment paper.