Description

Grandma’s Homemade Caramels are a rich and creamy treat made from a blend of butter, sweetened condensed milk, light corn syrup, and brown sugar. Cooked to the perfect soft-ball stage, these caramels are infused with vanilla and a touch of salt, then cooled and cut into bite-sized squares. They offer a nostalgic, deliciously chewy texture that melts in your mouth, ideal for gifting or enjoying as a sweet indulgence.

Ingredients

Scale

Caramel Ingredients

1 cup unsalted butter
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
2 cups brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Butter for greasing, about 1 tablespoon

Instructions

Prepare the baking dish: Butter a 9 x 13-inch baking dish using approximately 1 tablespoon of softened butter. Use wax paper, parchment paper, or clean fingers to spread the butter evenly over the bottom and sides to prevent sticking.
Melt the butter: In a large saucepan over medium heat, melt 1 cup of unsalted butter completely, ensuring it does not brown or burn.
Add remaining ingredients: Once the butter is fully melted, stir in 1 can (14 ounces) of sweetened condensed milk, 1 cup light corn syrup, and 2 cups brown sugar. Stir constantly with a rubber spatula, scraping sides and bottom frequently.
Simmer the mixture: Continue cooking the mixture over medium heat while stirring constantly until it just begins to simmer gently.
Cook to soft-ball stage: Maintain a steady simmer and keep stirring constantly. Cook until the temperature reaches between 235°F and 245°F (113°C to 118°C), which is the soft-ball stage. Adjust for elevation if needed.
Finish the caramel: Immediately remove the saucepan from heat once the correct temperature is reached. Stir in 2 teaspoons vanilla extract and 1/4 teaspoon salt until fully incorporated and smooth.
Pour and cool: Carefully pour the hot caramel into the prepared baking dish. Allow it to cool completely at room temperature for about 2 to 3 hours to set firmly.
Cut and serve: Once cooled and set, use a sharp knife to cut the caramel into 1-inch squares. Wrap each piece individually in wax paper for easy serving or gifting.

Notes

Use a reliable candy thermometer to ensure the mixture reaches the correct soft-ball stage for perfect texture.
Stir constantly to prevent the caramel from burning or sticking to the pan.
For firmer caramel, cook slightly longer but be careful not to overcook as it will become too hard.
Wrap caramels individually in wax paper to prevent sticking and for convenient storage.
Store caramels in an airtight container at room temperature for up to two weeks.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Candy
Method: Stovetop
Cuisine: American

Keywords: homemade caramels, caramel candy, easy caramel recipe, soft caramels, chewy candy, classic caramel, sweet treats