Soft Candy Caramels
Indulge in the buttery, melt-in-your-mouth perfection of homemade Soft Candy Caramels, a classic treat that’s surprisingly easy to make. Crafted with simple pantry staples like unsalted butter, light brown sugar, and sweetened condensed milk, this recipe yields rich, velvety caramels with just the right touch of sweetness. Achieving the perfect soft and chewy texture is effortless thanks to a candy thermometer and a little patience during the cooking process. Flavored with a hint of vanilla and a sprinkle of fine sea salt, these caramels are ideal for gifting, special occasions, or satisfying your sweet tooth any time. With a prep and cook time totaling just 35 minutes, this crowd-pleasing recipe makes approximately 40 luscious wraps of heaven that stay fresh for up to two weeks. Whether you’re an experienced candy maker or a beginner, these Soft Candy Caramels will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon fine sea salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later. Lightly grease the parchment paper with nonstick spray or butter.
In a medium, heavy-bottomed saucepan, melt the butter over medium heat.
Add the light brown sugar, light corn syrup, and sweetened condensed milk to the pan. Stir to combine.
Attach a candy thermometer to the side of the pan, making sure it doesn't touch the bottom. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly with a heat-resistant spatula or wooden spoon.
Reduce the heat to medium and continue cooking the mixture, stirring constantly, until the thermometer reads 240°F (soft ball stage). This should take approximately 15–20 minutes. Be patient and do not rush this step.
Once the caramel reaches 240°F, remove the pan from the heat and stir in the vanilla extract and sea salt.
Carefully pour the hot caramel into the prepared baking pan. Smooth the top with a spatula if needed.
Let the caramel cool at room temperature for at least 4 hours, or until fully set.
Once set, lift the caramel block out of the pan using the parchment paper overhang. Transfer to a cutting board.
Using a sharp knife, cut the caramel into small squares or rectangles. Wrap each piece individually in wax paper or candy wrappers to prevent sticking.
Store the wrapped caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 578.1 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 533 mg | 11% | |
*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.
