Description
There is a distinct difference between a candy that threatens to pull a filling loose and a truly perfect caramel that melts luxuriously on your tongue. If you have been searching for the holy grail of holiday treats, look no further. These Soft Chewy Caramels are rich, buttery, and possess that signature stretch store-bought versions simply cannot replicate. The secret? Sweetened condensed milk ensures a creamy texture that is forgiving and foolproof.
Ingredients
Units
Scale
- 1 cup (2 sticks) Salted Butter, cut into cubes
- 2 1/4 cups Light Brown Sugar, firmly packed
- 1 cup Light Corn Syrup
- 1 can (14 oz) Sweetened Condensed Milk (Eagle Brand recommended)
- 1 1/2 tsp Vanilla Extract
- To taste Flakey Sea Salt (optional)
Instructions
- Prep Your Pan: Generously butter a 9×13 inch baking dish (or line with parchment paper with an overhang).
- Melt Butter: In a medium non-stick pot, melt the butter over medium-low heat. (Using a non-stick pot makes cleanup easier and prevents scorching).
- Incorporate Sugars: Add the brown sugar and corn syrup to the melted butter. Stir until fully incorporated and smooth.
- Add Creaminess: Briefly turn the heat off. Add the sweetened condensed milk, scraping the can clean. Stir until uniform.
- Heat and Stir: Fit a candy thermometer to the pot (ensure the tip isn’t touching the bottom). Turn heat back to medium-low. Stir constantly with a silicone spatula as the mixture bubbles.
- Soft Ball Stage: Continue stirring until the caramel darkens to a rich amber and the thermometer hits exactly 235°F (112°C). This takes about 15-20 minutes.
- Flavor and Pour: Immediately turn off the heat. Stir in the vanilla extract (careful, it will bubble!). Pour the mixture into the prepared pan.
- Garnish and Cool: If desired, sprinkle with flakey sea salt while warm. Let cool at room temperature for 3-4 hours. Lift out and cut into squares.
Notes
- Temperature is Key: 235°F is the specific “soft ball” stage. If you go higher, the caramel will be hard; lower, and it won’t hold its shape.
- Constant Motion: Do not walk away! Constant stirring is the secret to smooth texture and preventing burnt bits.
- Pouring Tip: When pouring the finished caramel into the pan, do not scrape the bottom of the pot. If there are any scorched bits, you want them to stay in the pot, not in your candy.
- Storage: Wrap individual caramels in wax paper to prevent them from sticking together.
- Prep Time: 10 minutes
- Cooling Time: 4 hours
- Cook Time: 20 minutes
- Category: Dessert, Candy, Holiday
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 65 kcal
- Sugar: 9 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: <1 g
- Cholesterol: 10 mg
