While the process is quite easy, homemade caramel candy can be a bit particular. Here are a few tips for achieving soft, chewy caramels each time.
Add the evaporated milk slowly. It should take about 10 minutes to add all of the evaporated milk to the mixture, as you want it to add just a bit at a time to keep it at a consistent boil. If you add it too quickly, it can curdle and you’ll need to start over again.
Keep a consistent temperature. Similarly, you’ll want to keep the mixture at an even temperature the entire time it’s boiling, to avoid curdling the mixture or burning it to the pan. You should also stir the whole time.
Why are my homemade caramels too soft? Not heating the caramel sauce properly will result in too soft candy. This is why it’s important to use both a candy thermometer and the cold water
Why are my homemade caramels too hard? Similarly, if you overheat the caramel it can become too hard once it sets. 238F-244F seems to be the sweet spot for perfectly soft, chewy caramel candy.
How to Store
Each homemade caramel should be individually wrapped, whether you’ll be keeping them around the house or giving them as gifts. It helps to keep them from drying out and prevent them from sticking together.
To do this, cut wax paper into small pieces, place a caramel in the center, roll it up, and twist the ends to seal.
You can also buy pre-cut pieces of wax paper if you want to cut down on some prep or make sure that each one is cut perfectly straight.
Store at room temperature for 6 to 9 months, though be sure to keep them out of sun and away from moisture. If preferred, you can also store them in the fridge for the same time period.
How to Store
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