Easy Milk Caramels
Indulge in the luscious simplicity of homemade *Easy Milk Caramels*! This delightfully creamy recipe combines pantry staples like granulated sugar, sweetened condensed milk, and a touch of vanilla extract to create decadently soft, melt-in-your-mouth treats that rival any store-bought version. Perfect for candy-making beginners, this recipe requires just 10 minutes of prep and uses a candy thermometer to ensure foolproof caramel perfection every time. Whether you add a sprinkle of sea salt for a gourmet twist or stick to classic sweetness, these caramels are ideal for gifting, holiday dessert spreads, or satisfying your sweet tooth. Wrapped in wax paper or cellophane, these chewy treasures stay fresh and make for a charming homemade treat that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 200 g granulated sugar
- 115 g unsalted butter
- 400 ml sweetened condensed milk
- 120 ml light corn syrup (or golden syrup)
- 1 tsp vanilla extract
- 0.25 tsp sea salt (optional)
Instructions
Grease a 9x5-inch loaf pan or line it with parchment paper to ensure easy removal of the caramels later.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, sweetened condensed milk, and light corn syrup.
Set the saucepan over medium heat and stir constantly with a wooden spoon or silicone spatula until the butter is melted and the sugar is fully dissolved.
Increase the heat slightly and bring the mixture to a gentle boil. Continue stirring constantly to prevent sticking or burning.
Clip a candy thermometer to the side of the saucepan, ensuring it does not touch the bottom. Cook and stir the caramel mixture until it reaches 240°F (115°C), also known as the 'soft ball stage.' This may take about 20-25 minutes.
Once the desired temperature is reached, remove the saucepan from the heat. Stir in the vanilla extract and sea salt (if using) until fully incorporated.
Carefully pour the hot caramel mixture into the prepared loaf pan, spreading it evenly with a spatula if necessary. Allow it to cool at room temperature for 1-2 hours or until completely set.
Once the caramel is set, remove it from the pan by lifting the parchment paper or turning the pan upside down onto a cutting board.
Using a sharp knife, cut the caramel into small squares or rectangles. Wrap each piece individually in wax paper or cellophane to prevent sticking and store in an airtight container.
Enjoy your homemade milk caramels or share them with friends and family!
Nutrition Facts
Calories |
82 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.7 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 34 mg | 1% | |
*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.
