Description
These Soft and Chewy Homemade Caramels are rich, creamy, and perfectly chewy candies made from brown sugar, butter, sweetened condensed milk, and corn syrup. Easy to prepare on the stovetop, they stand out for their smooth texture and deep caramel flavor, perfect for gifting or indulging yourself.
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
Wrapping (Optional)
- Waxed paper cut into 3 x 4-inch rectangles for wrapping
Instructions
- Prepare the pan: Line a 9×9-inch baking dish with parchment paper, ensuring the paper covers the bottom and sides to prevent sticking. Set aside. Avoid using wax paper here, as it may melt or stick during cooking.
- Combine ingredients: In a 3-quart saucepan, combine the butter, brown sugar, corn syrup, sweetened condensed milk, and salt, stirring to mix well before heating.
- Heat and stir: Place the saucepan over medium heat. Stir constantly with a wooden spoon, scraping the bottom and sides to prevent burning, until the mixture comes to a full boil.
- Cook to softball stage: Attach a candy thermometer to the pan with the bulb fully submerged but not touching the bottom. Continue cooking and 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 it reaches 236°F. Carefully stir in the vanilla extract until the caramel is smooth and bubbling stops, which should take less than a minute.
- Pour into dish: Immediately pour the hot caramel into the prepared baking dish, spreading evenly. Be cautious as the caramel will be very hot. Allow to cool completely at room temperature for at least 4 hours until firm.
- Cut and wrap: Once cooled and firm, lift the caramel block from the pan using the parchment paper edges. Use a buttered knife to cut into 1-inch squares. Optionally, wrap each square in waxed paper rectangles for freshness and easy serving or gifting. Fold the paper like a little boxed gift.
Notes
- Use parchment paper in the baking dish to prevent sticking; do not substitute wax paper for lining.
- Constant stirring during cooking is crucial to prevent burning and ensure smooth caramel.
- Accurate temperature measurement using a candy thermometer is key to achieving the perfect soft ball stage for chewy caramels.
- Be careful when handling hot caramel to avoid burns.
- Wrapping caramels in waxed paper helps keep them fresh and prevents sticking when stored or gifted.
Nutrition
- Serving Size: 1 caramel square (approx. 14 grams)
- Calories: 90
- Sugar: 11g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 15mg
