The BEST Caramel Candy can be made right at home. Wrap in squares of parchment each Chewy Caramel Candy is a bite sized piece of goodness. And here's a hint, add course salt for a perfect salted caramel candy treat.
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You hear it often, but making caramels at home is really pretty easy. I have a number of tips and tricks to help you in your caramel making needs from what supplies you will need to ingredients. So follow along and let's make a batch of soft caramel candy.
This recipe is identical to making delicious Caramel Apples. So feel free to dip a few apples too and use half the batch to wrap in a homemade caramel candy.
Supplies Needed
- Heavy Bottomed Pot ~ I used a 2qt pot which was perfect. Having a good thick pot makes all the difference when it comes to making caramel.
- Digital Thermometer ~ I love my Thermopen One by Thermoworks. It’s very quick and accurate time after time.
- Wooden Spoon OR Silicone Spatula ~ I have used both when making homemade caramel. Both work great
- Silicone Baking Mat ~ Ideal for placing dipped apples while cooling. Caramel peels off easily from the silicone baking mat.
- Parchment Paper or Wax Paper
Shopping List for Caramel
I strongly recommend using quality name brand ingredients for this recipe.
Butter ~ Unsalted butter or Salted Butter and omit adding additional salt
Brown Sugar ~ I used Dixie Crystals Brown Sugar. It’s rich in taste and soft in texture with great rich results every time.
Sweetened Condensed Milk ~ Eagle Brand Sweetened Condensed milk is the brand of choice.
Corn Syrup / Karo Syrup ~ Nothing but the best when making candy. Karo Light Corn Syrup for the win
Vanilla Extract ~ Pure Vanilla Extract is best
How to make Caramel Candy
In a heavy bottomed stockpot add butter over medium heat melting slowly. Once the butter is melted, add brown sugar, sweetened condensed milk, and corn syrup.
Gently stir to mix ingredients and continue stirring scraping bottom of pan making sure nothing sticks to the bottom. This can take anywhere for 10-15 minutes for the mixture to come to a boil. Keep Stirring!
If you are using a candy thermometer now is a good time to attach it to the side of the pot. I prefer to use the Thermopen One to check temperature. Continually stir and cook sauce until it reaches 235-240F Degrees.
Remove from heat and add Vanilla Extract and salt and stir. Mixture will boil rapidly. Stir until everything is combined and smooth.
If you wish to dip a couple apples, make sure to check out all the details from that post. Allowing the caramel to rest and cool is important.
When making caramel square candy, I do like to let the caramel cool to at least 170 degrees if not a little cooler before pouring in a baking sheet.
Line baking sheet with a silicone baking sheet or parchment paper and pour caramel onto baking sheet.
Pro Tips:
Hot caramel will spread and fill baking sheet. If you want thicker pieces of caramel use a spatula or silicone scraper to push caramel back away from edges forming thicker pieces. As the caramel cools, it will begin to stay in place.
Caramel must cool completely before cutting but it's worth the wait for the most unforgettable caramel flavor. These deliciously poppable and individually wrapped pieces of candy are a rich and creamy snack. But don't take my word for it. Enjoy the chewy goodness and unforgettable candy right at home.
Salted Caramels
Before caramel cools sprinkle with course salt for a delicious salted caramel. Yes, I know you are licking your lips right now. It really is a delicious caramels recipe.
Additions
We can't have a recipe without some fantastic ideas for additions to dress it up, right? Once cooled, try a drizzle over the top for a chocolate caramel.
Adding chopped nuts is also fantastic
Pretzels are a favorite too
How to Cut Wrapped caramels
Once caramels are completely cooled, use a sharp butchers knife and cut the caramels in 1 inch rows. Cleaning knife between cuts is ideal and will make for smooth clean cuts. I find it best to cut 1 inch squares or even making a rectangle shape that is about an inch and a half by half inch wide.
With each bite they will melt in your mouth. I promise.
Caramels will easy peel off silicone baking sheet which is ideal. If using parchment paper, they will also peel up just make sure to remove any excess parchment paper that may have stuck to the bottom.
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Individually Wrapped Caramels
Now comes the fun! Wrapping caramels means you get to snack on them while you do it, right? I sure think so. Get your helpers and make sure everyone washes their hands. Cut parchment paper larger than caramel. Much larger than you would think to wrap around the candy AND allow excess to twist at the ends.
Wrap each caramel and store at room temperature for best results. Caramels are wonderful to enjoy all season long or even drop one. in your coffee or hot cocoa and let it melt. You can definitely thank me later.
Holiday Candy and Cookies
- Snowman Cookies
- Grinch Cookies
- Reindeer Cookies
- Peppermint Meltaway Cookies
- Chocolate Swig Cookies
- Christmas Cookies
Soft Caramel Candy
Ingredients
- 1 Cup Butter - Unsalted
- 2 Cup Brown Sugar - 400g
- 1 14oz Sweetened Condensed Milk
- 1 Cup Corn Syrup
- ¼ teaspoon Salt
- 2 teaspoon Vanilla
Instructions
Directions
- Measure and weigh Ingredients and gather additional supplies like thermometer, silicone baking sheet, toppings, etc
- Over medium heat, melt butter.
- Add brown sugar, sweetened condensed milk and corn syrup to melted butter and gently stir with wooden spoon or silicone spatula.
- Continue to stir. Mixture will reach a slow boil and begin to change color. Add candy thermometer or digital thermometer. Continue to stir while boiling until mixture reaches 235F - 240F Degrees. Cook over medium heat
- Remove from heat when mixture reaches 235-240F Degrees and add vanilla extract and salt. Stir until combined. Mixture will rapidly boil.
- Allow caramel to cool to 180F degrees. This is the perfect dipping temperature.
- Line baking sheet with silicone mat or parchment paper. I prefer silicone mat as cooled caramel peels off nicely.
- Pour cooled caramel on baking sheet. Caramel will spread to fill surface. For thicker caramel use spatula to push caramel back until cooled. This can take a bit.
- As caramel cools it becomes thicker and will hold it shape.
- Slice completely cooled caramel with butcher knife wiping knife clean between each slice. Make slices about 1 inch by 1 inch squares
- Wrap cut caramels in wax or parchment paper. Cut parchment pager considerably larger than caramel leaving room to twist ends closed.
Notes
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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