Christmas Caramels
Indulge in the buttery, melt-in-your-mouth magic of homemade Christmas Caramels—an irresistible holiday treat bursting with rich, creamy flavor. Crafted from a handful of simple pantry staples like granulated sugar, light corn syrup, and sweetened condensed milk, these soft caramels strike the perfect balance between sweetness and depth. Gently cooked to the “soft ball” stage, their velvety texture is ideal for gifts, party favors, or festive snacks. Infused with a touch of vanilla and optionally topped with a sprinkle of sea salt, this versatile recipe offers a delightful salted caramel twist. Quick to prepare in just 10 minutes and ready to share after cooling, these decadent caramels are a must-have for adding that sweet holiday touch to your celebrations.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup light corn syrup
- 1 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt (optional, for garnish)
Instructions
Line an 8x8-inch baking dish with parchment paper, ensuring there is an overhang for easy lifting. Lightly grease the parchment paper with butter or nonstick cooking spray.
In a heavy-bottomed medium saucepan, combine the granulated sugar, unsalted butter, and light corn syrup. Heat over medium heat, stirring constantly, until the butter melts and the mixture is well combined.
Stir in the sweetened condensed milk. Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan.
Cook the mixture over medium heat, stirring frequently, until it reaches 240°F (116°C) on the candy thermometer, which is the 'soft ball' stage. This will take about 20–25 minutes.
Once the caramel reaches 240°F, remove the saucepan from the heat and stir in the vanilla extract until well incorporated.
Carefully pour the caramel into the prepared baking dish, spreading it evenly with a spatula. Let the caramel cool at room temperature for 1–2 hours, or until completely set.
Optional: Lightly sprinkle sea salt over the surface of the caramel for a salted caramel variation.
Once set, use the parchment overhang to lift the caramel out of the baking dish. Transfer it to a cutting board and use a sharp knife to cut the caramel into 1-inch squares or rectangles.
Wrap each caramel individually in small squares of wax paper or parchment paper, twisting the ends to seal. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 794.6 g | 289% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 794.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1153 mg | 89% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
