I love gifting treats around the holidays! But I hate making candy. Caramels are the only exception, because they just need a little TLC, not crazy candy making skills. Two important notes for this recipe: 1) a candy thermometer is strongly encouraged (they’re cheap on Amazon) and 2) make sure you have a podcast on or someone to entertain you because once you start the process of making these, there’s no neglecting them!

PARTS
— 1 cup butter (2 sticks)
— 4 cups granulated sugar
— 2 cups (16 oz) light corn syrup
— 24oz evaporated milk (2 cans)
— 1 teaspoon vanilla extract
— 2 tbsp white miso (optional)
— Flaky salt (optional)
— Parchment paper
— Wax paper wrapping, if desired

CLUES
1. Line a 9x13 baking dish/high-sided baking sheet with parchment paper and set aside. Anything close to that size will work great, just make sure it has high sides to hold the caramel in and give it shape.
2. In a large pot, combine butter, sugar and corn syrup. Place over medium heat and cook, stirring occasionally with a rubber spatula until the mixture is smooth and begins to bubble, about 7-10 minutes.
3. Once the mixture is at a solid, bubbling simmer (not a roaring boil, not standing still), your time at the stove begins. While keeping the mixture bubbling consistently, gradually add 1 can of the evaporated milk over the span of 15 minutes, stirring constantly. Then, add your second can. Again, a little bit at a time over the span of 15 minutes, while stirring constantly. Make sure your temperature is consistent — if you bring it to a hard boil, the caramel can seize up or get chunky. If it’s not hot enough, you’ll be standing there forever.
4. Once both cans are added, increase the heat to medium-high, keeping your simmer at a consistent bubble rate. Insert your candy thermometer and cook, stirring constantly and wiping down the sides, until the mixture reaches 232°F-238°F. The timing of this depends on your stove top and the range of your heat. It could take 30+ mins. The longer you keep it going, the harder your caramels will be. Remember, it will continue to cook once it’s off the heat. So once you’re close, it’s best to play it safe and remove.
5. Off heat, stir in vanilla extract and miso. If you’re using miso, it’s nice to whisk at this stage to make sure it’s totally mixed in.
5. Carefully pour the caramel into your prepared pan. Let it cool for 5ish minutes, then sprinkle over flaky salt (as desired). I like to go heavy on the salt so each little square gets touched. Let it sit out at room temperature for 8+ hours, or just overnight.
6. When you’re ready, cut into squares and wrap in wax paper, twisting each end to seal. Enjoy!