Total TimePrep: 10 min. Cook: 30 min. + cooling
- 1 teaspoon plus 1 cup butter, divided
- 1 cup sugar
- 1 cup dark corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
- In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.
- Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.
- Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts1 piece: 72 calories, 3g fat (2g saturated fat), 10mg cholesterol, 45mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.
Jan 8, 2018
I made these recently and they turned out delicious. I've tried other caramel recipes over the years with little success, but these are great! I lined my pan with non-stick foil and the caramels came off easily. I also sprinkled coarse sea salt over the top of half of the pan immediately after pouring to make salted caramels, a family favorite. Thanks for sharing this great recipe!
Dec 17, 2017
I love this recipe. The caramels taste fabulous. However; this year they turned out too chewy and buttery. What did I do to cause this?
Dec 2, 2017
Fantastic caramels and so easy to make. First tried these last year for holiday gifts and got many requests for more this year. Doubling the recipe worked very well but wouldn't try more than that at a time. Used parchment paper and it worked like a dream.
Aug 29, 2017
I've been making these for several years, and always get lots of compliments. I've used raspberry extract instead of vanilla for a nice twist. If you do use foil, butter it well and use heavy duty as I spent a long time peeling it off of the one pan I made with "regular" foil.
May 8, 2017
This is incredibly easy!! My son love these.
Dec 20, 2016
Turned out perfectly and could not have been easier! Another recipe I tried last year failed miserably. Thrilled with these results and have plans for another batch with chopped pecans stirred in!! SO excited!
Dec 13, 2016
This recipe is fabulous. Very light and creamy and doesn't stick to your teeth.
Dec 22, 2015
Love this recipe! Taste like a brand name caramel
Nov 10, 2015
Thanks mbrech119 for the tip on using parchment instead of foil to line the pan . . . worked perfectly! This recipe is great! Never made caramels before. Made this recipe for our wedding anniversary as my husband loves caramels. Used a 1.2 quart copper pot, which will only fit a half recipe--true what they say about the stuff climbing up the sides of the pot as it boils. Took about an hour until they were at the soft-ball stage and about 2 hours to cool enough to cut and wrap. Followed the directions to the letter (except for lining the pan with parchment) and ended up with the most delicious caramels my husband and I ever ate. Will make again for Christmas gifts!
Aug 3, 2015
Fabulous! Line pan w/parchment and you'll never need foil or spray again . .the caramels just slip right off! I usually cook to a degree or two over as I like a slightly darker color and a *bit* more chew. I always double the recipe - perfect for a half jelly roll plan. To speed up the process I also cook medium high until a few degrees off the temp, then turn it down - but you have to stir constantly or scorching happens . .and I scrap my pan, too with no ill effect!
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