Hostess Caramels
Indulge your sweet tooth with these luscious homemade Hostess Caramels, a crowd-pleasing classic perfect for gifting or savoring yourself. Made with rich, velvety ingredients like unsalted butter, sweetened condensed milk, and a touch of fine sea salt, these buttery caramels achieve the perfect balance of sweetness and creaminess. Using a candy thermometer ensures precision, yielding a silky-smooth texture that melts in your mouth. With just 10 minutes of prep and a few simple steps, you’ll create bite-sized confections ideal for holiday treat boxes, party favors, or everyday indulgence. Wrap them individually for a charming, professional touch and enjoy the unmistakable taste of handcrafted caramel bliss!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon fine sea salt
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper or aluminum foil. Lightly grease the lining to ensure the caramels will release easily.
In a medium, heavy-bottomed saucepan, melt the butter over medium heat.
Once the butter has melted, stir in the granulated sugar, light corn syrup, and sweetened condensed milk. Stir well to combine.
Attach a candy thermometer to the side of the saucepan, ensuring it does not touch the bottom. Cook the mixture, stirring constantly, over medium heat until it reaches 240°F (soft ball stage). This will take approximately 20-30 minutes.
As the caramel thickens and darkens, avoid scorching by continuously stirring and scraping the bottom and sides of the saucepan.
Once the mixture reaches 240°F, remove the saucepan from heat. Stir in the vanilla extract and fine sea salt until evenly combined.
Carefully pour the hot caramel mixture into the prepared pan. Use a spatula to spread it evenly. Let the caramel cool to room temperature, then transfer it to the refrigerator to firm up completely, about 1-2 hours.
Once the caramel has hardened, lift it out of the pan using the parchment paper or foil. Use a sharp, greased knife to cut the caramel into 1-inch squares or desired shapes.
Wrap each caramel individually in wax paper or cellophane, twisting the ends to seal. Store the caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 20.3 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 36 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.
