Homemade Caramels Recipe using Condensed Milk
This simple homemade caramels recipe produces chewy, buttery candies. Sea salt and vanilla bean add taste to this much-loved candy recipe. Often synonymous with the holidays – these little goodies made a great addition to your holiday cookie baskets.
This post may contain affiliate links. Please refer to the terms page for more information.
How to make the perfect homemade caramels:
Equipment:
Before embarking on this caramels recipe I recommend gathering all of your equipment. You don’t want to be searching for anything when the caramel begins to reach its final temperature. You will need the following equipment:
- Heavy-bottomed medium-sized saucepan
- Candy thermometer: use a high-quality thermometer with a pot clip
- Heat-proof spatula
- Wax paper: for wrapping the candies
- 8″ x 8″ square cake pan: this will be used to cool and set the caramels.
- Parchment paper: for lining your cake pan. This will make removal of the caramel a breeze! Cut the parchment to fit into the pan with enough of the paper overhanging to easily pull out the caramels.
Ingredients:
You don’t need many ingredients to make these yummy caramel treats:
- Granulated sugar
- Unsalted butter
- Light corn syrup
- Sweetened condensed milk
- Flaky sea salt (optional)
- Vanilla bean paste (optional)
Caramel Making Process:
Please use the utmost caution when making this caramel candies recipe. The hot syrup can cause severe burns if it comes in contact with your skin.
Place the granulated sugar, butter and corn syrup in a heavy-bottomed sauce pan. Begin heating over medium heat stirring occasionally until the mixture begins to boil. Once it begins boiling, slowly begin pouring the sweetened condensed milk into the pot, stirring slowly and constantly. Take your time adding the condensed milk – approximately 5 minutes.
Place a candy thermometer in the mixture and continue to stir slowly until it reaches 238° F. Remove the pan from the heat and stir in the vanilla bean paste (if using). Pour the caramel into the prepared pan and allow to cool for 2 – 3 hours. The caramel is ready to remove from the pan and cut once it has fully set. If I am in a hurry I will let the caramel cool for about half an hour one the countertop then place in the fridge to finish setting.
FAQs
Cut sheets of wax paper to 5″ x 3.5″ or purchase premade candy wrappers. Place a caramel on the short edge of the wrapper and roll the candy. Next, twist the ends to seal the candy.
This homemade caramels recipe may be easily modified to add other flavors. For bourbon caramels, whisk in two tablespoons of bourbon to the caramel just before pouring into the pan to cool. For almond caramels, stir in 1/2 cup of toasted almonds to the caramel prior to pouring it into the pan.
Easy Homemade Caramels
Equipment
- Wax Paper for wrapping caramels
Ingredients
- 200 grams Granulated Sugar (2 cups)
- 114 Grams Unsalted Butter (1 stick / 4 ounes)
- 8 Fluid Ounces Light Corn Syrup (1 cup)
- 1 14 ounce can Sweetened condensed milk
- 2 tsp Vanilla Bean Paste optional
- 1 tsp Sea Salt, coarse optional
Instructions
Prepare Pan
- Spray the pan with oil or coat with softened butter. Cut the parchment to fit into the pan with enough of the paper overhanging to easily pull out the caramels.
Made the Caramel
- Combine granulated sugar, butter and corn syrup in a heavy-bottomed sauce pan.
- Begin heating over medium heat stirring occasionally until the mixture begins to boil.
- If needed, wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals.
- Once it begins boiling, slowly begin pouring the sweetened condensed milk into the pot, stirring slowly and constantly. Take your time adding the condensed milk – approximately 5 minutes.
- Place a candy thermometer in the mixture and continue to stir slowly until it reaches 238° F.
- Remove the pan from the heat and stir in the vanilla bean paste (if using).
Cool and Cut Caramel
- Pour the caramel into the prepared pan and allow to cool for 2 – 3 hours. The caramel is ready to remove from the pan and cut once it has fully set.
Alaina
dessertswithstephanie
Michelle