Description
These Homemade Christmas Caramels are rich, buttery, and irresistibly soft candies perfect for holiday gifting and festive treats. Made with simple ingredients like butter, brown sugar, corn syrup, and sweetened condensed milk, they offer a classic caramel flavor with a smooth, melt-in-your-mouth texture.
Ingredients
Scale
Caramel Ingredients
- 1 cup unsalted butter
- 2 ¼ cups packed light brown sugar
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan. Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the caramel block once set.
- Melt Butter. In a large, heavy-bottomed saucepan, melt the butter over medium heat to create the base for the caramel mixture.
- Combine Ingredients. Stir in the packed light brown sugar, light corn syrup, and sweetened condensed milk into the melted butter, continuously mixing to ensure even heating.
- Cook the Caramel. Cook the mixture over medium heat, stirring constantly with a heatproof spatula or wooden spoon, until the temperature reaches 245°F (firm ball stage) on a candy thermometer, which takes about 10–15 minutes. This step is crucial for the perfect caramel consistency.
- Add Flavorings. Remove the saucepan from heat and stir in the salt and vanilla extract thoroughly to enhance the caramel’s flavor.
- Pour and Set. Carefully pour the hot caramel into the prepared parchment-lined pan and smooth the surface with a spatula for uniform thickness.
- Cool Completely. Allow the caramel to cool at room temperature for several hours or overnight until fully set and firm enough to cut.
- Cut and Wrap. Using the parchment overhang, lift the caramel block from the pan and cut into 64 small squares. Wrap each piece in wax paper for easy handling and storage.
Notes
- Use a reliable candy thermometer to precisely monitor the cooking temperature and prevent undercooking or overcooking.
- For salted caramels, sprinkle a pinch of sea salt on top of the caramel immediately before cooling.
- Store caramels in an airtight container at room temperature; they keep well for up to 2 weeks.
