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Homemade Caramels

These soft and chewy homemade caramels are the perfect nostalgic treat, made simply with pantry staples for a delightful holiday gift or a sweet indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Use high-quality butter for best flavor; if only salted butter is available, omit the 1/4 tsp salt.
  • 2 cups brown sugar Light or dark both work; dark gives deeper molasses notes.
  • 1 cup corn syrup Helps prevent crystallization; golden or light is fine.
  • 1 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Grease a 9x9-inch baking pan and line it with parchment, leaving an overhang for easy removal.
  2. In a large, heavy-bottomed saucepan, melt the butter over medium heat.
  3. Add the brown sugar, corn syrup, and salt; stir until the sugar is moistened and the mixture is smooth.
  4. Gradually pour in the sweetened condensed milk, stirring constantly to combine.
  5. Bring the mixture to a gentle boil, continuing to stir. Cook for about 15–20 minutes until it reaches 245°F (soft-ball stage) on a candy thermometer. If you don’t have a thermometer, test by dropping a small spoonful into very cold water: it should form a soft, pliable ball.
  6. Remove the pan from heat and stir in the vanilla extract.
  7. Pour the caramel into the prepared pan and smooth the top.
  8. Let cool completely at room temperature, at least 2 hours, then lift out via the parchment and cut into squares.
  9. Wrap each piece in wax paper for storage or gifting.

Notes

Individually wrapped caramels look beautiful in cellophane bags tied with ribbon for gifts. Store wrapped caramels in an airtight container for up to 2 weeks at room temperature.