Description

These homemade caramels are rich, buttery, and melt-in-your-mouth delicious. Made with just a few simple ingredients, they have the perfect balance of sweetness and chewiness. Great for gifting or enjoying as a treat!

Ingredients

Units Scale

1 cup (2 sticks) unsalted butter
2 1/4 cups packed brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: Flaky sea salt for topping

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Instructions

Prepare the pan: Line an 8×8-inch or 9×9-inch baking dish with parchment paper and lightly grease it with butter or cooking spray.
Heat the butter and sugar: In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Mix well.
Add condensed milk: Slowly pour in the sweetened condensed milk, stirring continuously.
Cook the caramel: Attach a candy thermometer to the side of the pan. Bring the mixture to a gentle boil, stirring frequently. Cook until the thermometer reads 240°F (soft-ball stage). This takes about 10-15 minutes.
Add vanilla & pour: Remove the caramel from heat and stir in the vanilla extract. Immediately pour the mixture into the prepared pan.
Cool & cut: Let the caramel cool at room temperature for 2-3 hours or until firm. Once set, lift it out using the parchment paper and cut it into small squares.
Wrap & store: Wrap each caramel in wax paper and store at room temperature for up to 2 weeks.

Notes

If you prefer salted caramels, sprinkle flaky sea salt on top before the caramel fully sets.
Store in an airtight container to prevent sticking.
If you don’t have a candy thermometer, use the cold water test: Drop a small spoonful of caramel into ice water—if it forms a soft, pliable ball, it’s ready!