Description
Delight in soft, chewy homemade caramels made from brown sugar, sweetened condensed milk, corn syrup, butter, and vanilla. These rich, creamy caramels are cooked to the perfect soft ball stage and then cooled to create a smooth, luscious treat ideal for gifting or snacking.
Ingredients
Scale
Caramel Ingredients
- 16 ounces brown sugar
- 14 ounces sweetened condensed milk (1 can)
- 1 cup corn syrup
- 1 cup butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare your pan: Line a 9×9-inch baking dish with parchment paper, ensuring the paper covers the bottom and sides completely. Set aside. Avoid wax paper as it may melt or stick to the caramel.
- Combine ingredients: In a 3-quart saucepan, combine butter, brown sugar, corn syrup, sweetened condensed milk, and salt.
- Heat and stir: Place the pan over medium heat and stir constantly with a wooden spoon. Scrape the bottom and sides of the pan to prevent sticking. Continue stirring until the mixture reaches a full boil.
- Cook to softball stage: Attach a candy thermometer to the side of the pan, ensuring the bulb is fully submerged without touching the bottom. Cook, stirring frequently, until the mixture reaches 236°F (soft ball stage). Hold the thermometer at eye level for an accurate reading.
- Add vanilla and pour: Remove the pan from heat once the temperature is reached. Stir in vanilla extract until smooth and bubbling stops, about less than a minute.
- Pour into dish and cool: Immediately pour the hot caramel into the prepared baking dish, spreading evenly if needed. Let cool at room temperature for at least 4 hours until firm.
- Cut and wrap: Lift caramel out of the dish using the parchment edges. Using a buttered knife, cut into 1-inch squares and wrap each in wax paper for easy storage and serving.
- Optional gift wrapping: Wrap each caramel in 3×4-inch pieces of waxed paper, folding the ends over like a little boxed gift by cutting wax paper strips from a 12-inch square to save material.
Notes
- Use parchment paper for lining the dish to prevent sticking and melting issues.
- A candy thermometer is essential for cooking caramels to the perfect softness.
- Use sweetened condensed milk; evaporated milk will not yield the same creamy texture.
- Be cautious pouring the caramel as it will be extremely hot and can cause burns.
- Butter the knife before cutting to achieve cleaner squares without sticking.
- Wrapping caramels individually in wax paper helps keep them fresh and prevents sticking.
Nutrition
- Serving Size: 1 caramel square (1 inch)
- Calories: 110
- Sugar: 14g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
