Creamy Homemade Caramel Candy
Learn how to make creamy homemade caramel candy with this simple recipe. Buttery, soft, and perfect for sharing.
Ingredients
- 1 lb unsalted butter (4 sticks)
- 2 lb light brown sugar
- Dash salt (about 3 pinches)
- 2 cups light corn syrup
- 2 cans sweetened condensed milk (14 oz each)
- 2 tsp vanilla extract
Instructions
- Melt the Butter: In a medium saucepan over medium-low heat, melt the butter completely. Turn off the heat.
- Add Sugar and Mix: Stir in the light brown sugar and mix well until it dissolves into the butter.
- Incorporate Salt and Corn Syrup: Add the salt and corn syrup, stirring continuously to combine everything smoothly.
- Mix in Condensed Milk: Slowly pour in the sweetened condensed milk, stirring gently as you add it.
- Bring to a Boil: Turn the heat to medium and bring the mixture to a boil. Important: Stir constantly and gently to prevent burning.
- Cook to Soft-Ball Stage: Continue stirring and cooking the caramel until a candy thermometer reads 243°F (soft-ball stage). This takes about 30–40 minutes.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated.
- Pour into Pan: Pour the caramel into a well-buttered 13x9 inch pan, ensuring an even spread.
- Set Overnight: Leave the caramel uncovered at room temperature overnight to allow it to set.
- Cut and Wrap: Once set, cut the caramel into bite-sized pieces. Wrap each piece in cellophane (parchment paper tends to stick).
Notes
Tips for Success
- Constant stirring is key to smooth, creamy caramel without burning.
- Use a well-buttered pan to ensure the caramel releases easily.
- Cellophane is ideal for wrapping because it won’t stick to the candy like parchment paper.
- Invest in a reliable candy thermometer for accurate results.
Storage
- Store your wrapped caramels in an airtight container at room temperature for up to 2 weeks.
- For longer storage, keep in the refrigerator for up to a month.