Nonfat Caramel Candy
Indulge your sweet tooth with this guilt-free, Nonfat Caramel Candy recipe—a delightful homemade treat that delivers all the rich, buttery flavor of classic caramel without the added fat. Using simple pantry staples like granulated sugar, light corn syrup, and nonfat evaporated milk, this recipe creates irresistibly chewy caramels with a luxurious texture. The step-by-step process, including careful temperature monitoring, ensures perfect results every time, while a hint of vanilla and a pinch of salt elevate the flavors to perfection. Ideal for gifting or satisfying cravings, these individually wrapped soft caramels are easy to make and can be stored for up to two weeks. Whether for holiday celebrations or everyday indulgence, this nonfat caramel candy is the perfect balance of sweetness and simplicity.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 120 milliliters light corn syrup
- 60 milliliters water
- 240 milliliters nonfat evaporated milk
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
Prepare a small 8x8-inch baking pan by lining it with parchment paper and lightly spraying it with nonstick cooking spray. Set aside.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently over medium heat until the sugar dissolves, ensuring not to splash sugar crystals on the sides of the pan.
Attach a candy thermometer to the saucepan, making sure it does not touch the bottom of the pan. Bring the mixture to a boil without stirring and cook until it reaches 320°F (160°C), a light amber color.
Reduce the heat to low and carefully stir in the nonfat evaporated milk, adding it slowly to avoid bubbling over. Add a pinch of salt and continue to stir constantly.
Cook the mixture, stirring frequently, until it reaches 240°F (115°C) on the candy thermometer. This ensures the candy will have a chewy texture once cooled.
Remove the pan from heat and stir in the vanilla extract. Be cautious as the mixture may bubble up slightly.
Pour the hot caramel into the prepared pan and spread evenly using a silicone spatula. Let it cool at room temperature for at least 2 hours, or until firm.
Once cooled, remove the caramel slab from the pan and cut it into bite-sized squares using a sharp knife or kitchen scissors. Wrap individual pieces in wax paper or store them in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 215.7 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 359 mg | 28% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 466 mg | 10% | |
*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.
