Easy Homemade Caramels
Indulge in the sweet simplicity of these Easy Homemade Caramels—a buttery, melt-in-your-mouth treat that’s perfect for any occasion. Made with just five pantry staples, including rich unsalted butter, sweetened condensed milk, and a touch of vanilla extract, these caramels deliver a creamy, classic candy experience. The recipe comes together in under 40 minutes with the help of a candy thermometer to ensure perfect consistency every time. Whether you prefer them plain or sprinkled with a hint of sea salt for a salted caramel twist, these soft, chewy squares are delightful for gifting, holiday treats, or satisfying your sweet tooth. With step-by-step guidance and minimal prep work, this foolproof recipe makes homemade candy-making accessible for everyone!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2.25 cups granulated sugar
- 1 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 0.5 teaspoons sea salt (optional, for sprinkling)
Instructions
Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides to make removal easier. Lightly grease the parchment paper with butter or nonstick spray.
In a heavy-bottomed saucepan, melt the butter over medium heat.
Add the granulated sugar, light corn syrup, and sweetened condensed milk to the saucepan. Stir constantly with a wooden spoon or silicone spatula to combine.
Attach a candy thermometer to the side of the saucepan, ensuring that the tip is submerged but not touching the bottom of the pan.
Increase the heat to medium-high and bring the mixture to a gentle boil, stirring frequently to prevent burning.
Continue to cook and stir until the candy thermometer reads 245°F (118°C), also known as the firm ball stage. This will take approximately 20-25 minutes. Be patient and do not rush this process.
Once the mixture reaches the desired temperature, remove the saucepan from the heat and immediately stir in the vanilla extract.
Carefully pour the hot caramel into the prepared baking pan, spreading it evenly with a spatula if needed.
If desired, sprinkle sea salt evenly over the caramel for a salted caramel version.
Allow the caramel to cool completely at room temperature, about 3-4 hours, or speed up the process by placing the pan in the refrigerator.
Once fully set, use the parchment paper overhang to lift the caramel out of the pan. Slice into 1-inch squares or your desired size using a sharp knife.
Wrap individual caramel pieces in wax paper or store them in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 844.6 g | 307% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 844.6 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.
