Creamy Caramels
Indulge your sweet tooth with these irresistibly smooth and chewy Creamy Caramels, a homemade confection that's perfect for gifting, sharing, or savoring yourself! Made with rich unsalted butter, sweetened condensed milk, and a touch of golden dark corn syrup, these classic caramels achieve the perfect balance of sweet and creamy decadence. The recipe guides you step-by-step to create the ideal firm-ball stage texture, guaranteeing results that rival your favorite candy shop. A hint of vanilla extract enhances the flavor, while a sprinkle of flaky sea salt (optional) adds an elevated salty-sweet contrast. With just 10 minutes of prep time and easy-to-follow directions, you’ll have 64 melt-in-your-mouth morsels that are as satisfying to make as they are to enjoy. Perfect for the holidays or any time you crave a truly indulgent treat, these caramel squares are a timeless classic you’ll make again and again.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup dark corn syrup
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon flaky sea salt (optional, for garnish)
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing some overhang for easy removal, and lightly grease the parchment paper.
In a heavy-bottomed saucepan, melt the butter over medium heat.
Add the granulated sugar, dark corn syrup, and sweetened condensed milk to the saucepan with the melted butter. Stir constantly with a heatproof spatula.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom of the pan.
Continue stirring and cooking the mixture until it reaches 245°F (118°C). This is the ‘firm-ball’ stage and will yield soft, chewy caramels. Be patient, as this process can take 15-20 minutes.
Once the caramel reaches 245°F, immediately remove the saucepan from the heat and stir in the vanilla extract.
Pour the hot caramel into the prepared baking dish, spreading it evenly with a spatula. Allow it to cool at room temperature for at least 4 hours, or until fully set.
If desired, sprinkle flaky sea salt on top of the caramel before it sets for an added salty-sweet flavor.
Once the caramel is firm, use the parchment paper overhang to lift it out of the pan. Cut the caramel into 1-inch squares using a sharp knife.
Wrap each caramel in small squares of parchment paper or wax paper to prevent sticking, and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
83 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.5 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 22 mg | 0% | |
*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.
