Caramel candies are homemade treats that can be stored long-term to give as gifts or whenever you have a sweet craving. Wrap individually in wax paper for a traditional presentation or simply store between layers of wax paper.
Caramel Candy
Updated on Aug. 16, 2024
This chewy and sweet caramel candy has an extra note of molasses from the dark corn syrup. If you can master this recipe, you’ll have a go-to gift for the holidays, teachers or new neighbors.
Making candy can feel intimidating, as instructions and temperatures must be followed closely. Read on for tips to make this caramel candy a success. In addition to having your own sweet treat to eat and give away, you can also use these caramels to stuff inside chocolate cookies or dot over brownies before baking for a swirled caramel top.
Ingredients for Caramel Candy
- Butter: Creamy butter gives these caramels their indulgent, rich flavor. Use salted butter for an extra hit of salt to balance the sweetness.
- Sugar: Granulated sugar melts into caramel. When it reaches the correct temperature, it maintains a soft, chewy texture.
- Dark corn syrup: Dark corn syrup adds a deeper molasses note to these caramels, but light corn syrup can also be used.
- Sweetened condensed milk: Condensed milk (not evaporated) helps keep these caramels soft and chewy.
- Vanilla extract: Adding vanilla extract after cooking caramel adds flavor. You can skip it or add another extract (like almond or maple) in its place.
Directions
Step 1: Prepare the pan
Line an 8-inch square baking pan with foil and grease with 1 teaspoon butter.
Editor’s note: You can also use parchment paper. Leave an overhang on each side so you can easily remove the caramels for cutting.
Step 2: Melt the sugar
In a large, heavy saucepan combine sugar, corn syrup and 1 cup butter. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, cook the caramel candy for four minutes without stirring.
Step 3: Add the condensed milk and cook
Remove from the heat and stir in condensed milk. Continue cooking the candy over medium-low heat, until a candy thermometer reads 238°F (soft-ball stage). Stir constantly during this stage to prevent burning on the bottom of the pan. Remove from heat and stir in the vanilla.
Editor’s tip: A heatproof rubber spatula works well to keep the bottom from burning. Don’t be tempted to rush the caramel because it takes time to reach the right temperature.
Step 4: Cool, cut and wrap candies
Pour into the prepared pan (don’t scrape the bottom in case there are some burnt bits) and cool completely. Lift the candy out of pan, cut them into 1-inch squares and wrap them individually in waxed paper. Twist the ends to seal.
Caramel Candy Variations
- Make chocolate-covered caramels: Melt some chocolate to dip each candy in when candy is completely cool. Let it harden and then wrap.
- Top with salt:Â Top the caramel with flaky sea salt for a salted caramel effect.
- Add spices: Add 1/2 teaspoon of cinnamon or pumpkin pie spice when your caramel is finished cooking.
How to Store Caramel Candy
Store caramel candies in the refrigerator: either wrapped individually or cut and layered in between sheets of parchment paper, for up to a month.
Can you freeze caramel candies?
Yes! Store wrapped caramels in the freezer for six months. Make sure they are in a heavy-duty zipper-top bag or container to prevent them from absorbing off-odors. Thaw overnight in the fridge.
Caramel Candy Tips
How do I make sure my candy thermometer is correct?
Using a candy thermometer is always a good idea. You can use old-school methods of checking for the perfect soft-ball stage (dropping a bit of caramel into ice water to see if it sets properly), but sometimes it’s tough to know when to do the test. And sometimes by the time you’ve done this test the caramel has cooked too much.
To test your thermometer, boil water. At a full boil your thermometer should read 212°. If it is too low or high, adjust your final candy temperature by this much.
Why is my caramel too hard or not set?
Cooking sugar and making candy is an exact science. In addition to making sure your candy thermometer is correct, here are a few more tips on making candy. If your caramel turns out too hard, it was cooked beyond 238° and there isn’t a way to save it. If it’s too soft, it was undercooked and you can return it to the stove to reach the full temperature and soft-ball stage.
What are some tips on cutting caramels?
Cold caramel cuts best. Chilling your candy overnight in the fridge works well. You can use a large chef’s knife for cutting or a metal bench scraper for straight lines. You can score the lines before making your final cut to make sure they are straight. And if they aren’t perfect? No one will care because they will still be chewy, sweet and delicious.
Creamy Caramels
Prep Time
10 min
Cook Time
30 min
Yield
64 pieces (2-1/2 pounds)
Ingredients
- 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
Directions
- Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter.
- In a large heavy saucepan, combine sugar, corn syrup and remaining 1 cup butter; bring to a boil over medium heat, stirring constantly. Boil for 4 minutes without stirring.
- Remove from heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from 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.
Nutrition Facts
1 piece: 72 calories, 3g fat (2g saturated fat), 10mg cholesterol, 45mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.
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I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions. They are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia
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