Description
These buttery, chewy caramels are made with just a few simple ingredients. Perfect for holiday gifts, desserts, or an anytime sweet treat
Ingredients
Units
Scale
- 1 cup unsalted butter (2 sticks)
- 2 1/4 cups brown sugar, packed
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the Pan:
- Line an 8×8-inch or 9×9-inch baking dish with parchment paper and lightly grease with butter or nonstick spray.
- Melt the Butter & Sugar:
- In a heavy-bottomed saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt.
- Bring to a gentle simmer, stirring constantly.
- Cook the Caramel:
- Slowly add the sweetened condensed milk, stirring constantly to prevent burning.
- Continue cooking over medium-low heat, stirring frequently, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer. (This takes 15-20 minutes.)
- Add Vanilla & Pour:
- Remove from heat and stir in vanilla extract.
- Carefully pour the caramel into the prepared baking dish. Let it cool at room temperature for 2-3 hours or until fully set.
- Cut & Wrap:
- Once set, lift the caramel from the pan using the parchment paper.
- Use a buttered knife to cut into 1-inch squares or rectangles.
- Wrap each caramel in wax paper and twist the ends.
Notes
- For Salted Caramels: Sprinkle flaky sea salt on top before the caramel sets.
- No Candy Thermometer? Drop a small spoonful of hot caramel into ice water—if it forms a soft, pliable ball, it’s ready!
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.