Description
These homemade Christmas caramels are rich, buttery, and perfectly chewy treats made with brown sugar, butter, corn syrup, and sweetened condensed milk. With a hint of vanilla and an optional sprinkle of sea salt, they are an irresistible holiday candy that’s easy to prepare and sure to delight family and friends.
Ingredients
Scale
Caramel
- 1 cup unsalted butter
- 2 1/4 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional
- Sea salt for sprinkling on top
Instructions
- Prepare the pan: Line an 8×8 inch baking pan with parchment paper, allowing an overhang on all sides to easily lift out the caramel later. Lightly grease the parchment with butter to prevent sticking.
- Melt the butter: In a large saucepan, melt the unsalted butter over medium heat without letting it brown. This step ensures a smooth base for the caramel.
- Add remaining ingredients: Stir in the brown sugar, light corn syrup, sweetened condensed milk, and salt into the melted butter, mixing until fully combined.
- Cook the caramel: Increase heat and bring the mixture to a gentle boil. Then reduce to medium-low and attach a candy thermometer. Continuously stir as it cooks until the mixture reaches 245°F (118°C), which is the firm ball stage perfect for chewy caramels.
- Flavor and pour: Remove the saucepan from heat, stir in the vanilla extract for enhanced flavor, and immediately pour the hot caramel into the prepared pan. Spread it evenly using a spatula.
- Cool and set: Allow the caramel to cool and set at room temperature for at least 2 hours until firm enough to cut.
- Cut and finish: Lift the caramel slab out of the pan using the parchment overhang. Cut into approximately 64 small squares. Optionally, sprinkle sea salt on top before the caramels are completely set for a delightful contrast.
Notes
- Use a candy thermometer to ensure accurate temperature and avoid over or undercooking.
- For easiest cutting, let caramels set fully at room temperature; refrigerating can make them too hard.
- Store caramels in an airtight container at room temperature to maintain softness for up to two weeks.
- Sea salt is optional but adds a wonderful flavor contrast.
