Soft and Chewy Homemade Caramels
The best homemade soft and chewy caramel candies! With simple ingredients and a little patience, you'll be enjoying gourmet, buttery caramels.
Equipment
- 3 quart saucepan
- Candy thermometer
- Wax paper
- 9x9 or 8x8 baking pan
- Wooden spoon
- Butter knife
Ingredients
- 16 ounces brown sugar
- 14 ounce can sweetened condensed milk
- 1 cup corn syrup
- 1 cup Butter
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Prepare your pan. Line a 9x9-inch baking dish with parchment paper, ensuring the paper covers the bottom and sides. Set it aside.Note: Avoid using wax paper here, as it may melt or stick.
- Combine the ingredients. In a 3-quart saucepan, combine the butter, brown sugar, corn syrup, sweetened condensed milk, and salt. Then, place the pan over medium heat.
- Heat and stir. Stir the mixture constantly with a wooden spoon as it heats, scraping the pan's bottom and sides to prevent sticking. Continue stirring until the mixture comes to a full boil.
- Cook to softball stage. Once boiling, attach a candy thermometer to the side of the pan, making sure the bulb is fully submerged in the caramel mixture without touching the pan’s bottom. Cook the mixture, stirring frequently, until it reaches 236°F (soft ball stage).Tip: Hold the thermometer at eye level for accurate reading.
- Add the vanilla and pour. When the caramel reaches 236°F, remove the pan from heat. Then, carefully add the vanilla extract, stirring until the caramel is smooth and has stopped bubbling, which should take less than a minute.
- Transfer to dish. Immediately pour the hot caramel into your prepared dish, spreading it evenly if necessary. Be careful—the caramel will be very hot! Let it cool completely at room temperature for at least 4 hours or until firm.
- Cut and wrap. Lift the caramel from the pan using the parchment paper edges once cooled and firm. Use a buttered knife to cut the caramel into 1-inch squares. Wrap each caramel square in a small wax paper for easy storage and serving.
- Wrapping for gifts (optional). Wrap each caramel in waxed paper to keep them fresh and prevent sticking. For one-inch caramel squares, cut waxed paper into 3 x 4-inch rectangles. Place a caramel square in the center of the waxed paper and fold the ends over, wrapping it like a little boxed gift. Start with a 12-inch square of waxed paper and cut it into strips to save on paper.
Notes
The caramel should be a deep, golden-brown color. It might be overcooked if it starts to smell a bit toasted or looks very dark. Rely on your senses—if it looks and smells good, take it off the heat, even if it’s a degree or two below the target temperature.
When your caramel hits the right temperature, stop stirring immediately. Stirring can create air bubbles and affect the texture. Just pour it into the prepared pan and let it settle.
You might want to cut the caramels as soon as they start to harden, but for the best results, let them cool completely (at least 4 hours). Rushing this step can make them stick together or come out too soft.
When you’re ready to cut, lightly butter your knife or use a bit of non-stick spray. This will help the knife slide through the caramel easily.
If the caramel is too soft when you wrap it, it can stick to itself. Make sure the caramel is fully set and firm before cutting and wrapping each piece. Wearing gloves can also help keep your fingers from getting sticky.
Adding vanilla gives the caramel a nice flavor, but be careful, as it can make the mixture bubble up for a moment. Stir it quickly and pour the caramel immediately before it starts to set in the pan.
Consider using small cookie cutters (like stars or hearts) to cut the caramel into shapes for a fun twist. Just make sure to butter the cutters first to stop them from sticking. This can be especially fun for gifts during the holidays!
For extra flavor, try sprinkling flaky sea salt on top of the caramel after pouring it into the pan. The salty taste pairs nicely with the sweetness of the caramel.
You can also spice up the caramel by adding small amounts of spices like cinnamon, cardamom, or even a touch of espresso powder for a coffee flavor. Just mix these in with the vanilla.