Caramel Candy Recipe

With this simple instruction, make soft caramel candy from scratch. Avoid store-bought caramels this year and create your own with a few ingredients and patience!  

– 1 cup Danish Creamery unsalted butter (2 sticks; 230 grams) – 1 cup granulated sugar (200 grams) – 1 cup packed light brown sugar (200 grams) – 1 cup light corn syrup (315 grams) – 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) – 1 ½ teaspoons pure vanilla extract – ¼ teaspoon salt

Ingredient

Direction

Parchment a 9x13 baking pan and leave aside. Without parchment paper, you can oil the pan with butter, but I prefer it.

1

Slice butter into tablespoons and heat in a large saucepan on medium. Stir in granulated sugar, brown sugar, corn syrup, and sweetened condensed milk after melting butter.

2

While boiling, stir often. Cook and stir till 236°F–240°F (soft ball stage) after boiling. For non-thermometer testing, drop a tablespoon of the mixture into a cup of ice water. 

3

The mixture is ready when it forms a soft ball that flattens when pressed between fingertips. Add vanilla and salt after removing from heat, then pour into the pan.

4

Refrigerate for two hours after one hour at room temperature. Use a sharp knife lightly coated with cooking spray to slice the caramels once they harden up.

5

Also See: 

Oreo Balls Recipe