This classic caramel recipe captures the essence of traditional American confectionery. Homemade caramels have been cherished for their rich, buttery sweetness and soft chew, often prepared around holidays like Christmas. This version combines sugar, butter, corn syrup, and sweetened condensed milk to create a golden, melt-in-your-mouth texture with a hint of vanilla. The process of carefully heating to the “soft-ball” stage ensures perfect consistency. These caramels are ideal for wrapping individually and gifting, or for pairing with chocolate or nuts for a nostalgic homemade treat that evokes warmth, patience, and the joy of kitchen craftsmanship.
Ingredients
- 1 cup sugar
- 1 cup butter
- 1 cup dark corn syrup
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Pan
- Grease a 9-inch square pan or line it with parchment paper. Set aside.
Step 2: Combine Base Ingredients
- In a heavy saucepan, combine sugar, butter, and dark corn syrup.
Step 3: Bring to Boil
- Cook over medium heat, stirring occasionally until mixture begins to boil.
Step 4: Add Milk Gradually
- Add sweetened condensed milk slowly while stirring constantly.
Step 5: Cook to Soft-Ball Stage
- Continue cooking and stirring until mixture reaches 238°F (soft-ball stage).
Step 6: Add Vanilla
- Remove from heat and stir in vanilla extract.
Step 7: Pour and Cool
- Pour caramel mixture into the prepared pan and allow to cool for at least 2 hours.
Step 8: Cut and Wrap
- Cut into small squares and wrap each piece in wax paper for storage or gifting.
Tips
- Line the 9-inch pan with parchment and butter it well for easier removal.
- Use a reliable candy thermometer to reach soft ball stage (about 240°F) as written on the card.
- Cut caramels with a buttered knife or kitchen scissors once fully cooled.
- Wrap individual caramels in wax paper to prevent sticking.
- Lightly butter the sides of the saucepan to reduce crystallization.
- For salted caramels, sprinkle flaky sea salt on top before cooling fully.
- Stir constantly after adding sweetened condensed milk to prevent scorching.
- For firmer caramels, cook a few degrees higher; for softer caramels, remove slightly earlier.
- Use heavy-bottom saucepan to maintain even heat.
- Store finished caramels in an airtight tin for best texture.
Nutrition
Calories: 85kcalCarbohydrates: 11gProtein: 0.4gFat: 4.3gSaturated Fat: 2.7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.1gCholesterol: 12mgSodium: 40mgPotassium: 45mgSugar: 10gVitamin A: 100IUCalcium: 18mgIron: 0.1mg
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