Homemade Caramels
Indulge in the silky sweetness of Homemade Caramels, a timeless treat that combines buttery richness with a melt-in-your-mouth texture. This recipe features just six simple ingredients—like unsalted butter, light brown sugar, and sweetened condensed milk—carefully cooked to perfection to achieve that golden, chewy consistency. Using a candy thermometer ensures precise results, while a sprinkle of flaky sea salt on top takes these caramels from classic to gourmet. With only 10 minutes of prep and a total of 40 minutes until ready to chill, these bite-sized delights are perfect for gifting, snacking, or adding a touch of decadence to your day. Whether you enjoy them plain or salted, these homemade caramels are sure to become a favorite in your kitchen candy repertoire!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 1 cup light corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 0.5 teaspoon sea salt
- 1 teaspoon vanilla extract
- flaky sea salt (optional, for topping)
Instructions
Prepare an 8x8-inch square baking pan by lining it with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a heavy-bottomed saucepan, melt the unsalted butter over medium heat.
Stir in the light brown sugar, light corn syrup, sweetened condensed milk, and sea salt. Mix until evenly combined.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
Bring the mixture to a gentle boil over medium heat, stirring constantly with a heatproof spatula or wooden spoon to prevent scorching.
Continue cooking and stirring until the mixture reaches 245°F (firm-ball stage) on the candy thermometer. This will take about 20-30 minutes. Be patient and watch carefully to avoid overcooking.
Once the caramel reaches the correct temperature, immediately remove the saucepan from the heat and stir in the vanilla extract.
Quickly pour the hot caramel into the prepared baking pan, spreading it evenly. Be careful as the caramel is extremely hot.
If desired, sprinkle flaky sea salt on top for a salted caramel version.
Allow the caramel to cool completely at room temperature, about 2-3 hours, or place it in the refrigerator for faster setting.
Once set, lift the caramel out of the pan using the parchment paper overhang. Cut into small squares or rectangles with a sharp knife, wiping the blade clean between cuts to ensure clean edges.
Wrap each caramel in a small piece of wax paper or parchment paper to prevent them from sticking together and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2197 mg | 96% | |
| Total Carbohydrate | 794.1 g | 289% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 794.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1402 mg | 108% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 2006 mg | 43% | |
*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.
