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–+ servings
Caramel Candy

Soft Caramel Candy Recipe That's Irresistibly Homemade

This homemade caramel candy is rich and buttery, perfect for gifting and unforgettable holiday treats.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 20 pieces
Course: Desserts
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 1 cup Danish Creamery Unsalted Butter Adds richness and smoothness; choose unsalted for better control over sweetness.
  • 1 cup Granulated Sugar Provides the sweetness needed for a delectable treat.
  • 1 cup Light Brown Sugar Deepens flavor and enhances color.
  • 1/2 cup Light Corn Syrup Ensures a smooth texture; avoid replacing it with honey.
  • 1 can Sweetened Condensed Milk Essential for a creamy, soft bite.
  • 1 teaspoon Pure Vanilla Extract Infuses aromatic depth into your candy.
  • 1 teaspoon Salt Enhances overall flavor.

Equipment

  • Heavy-Bottomed Saucepan
  • candy thermometer
  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions
  1. Line a 9x13-inch baking pan with parchment paper or grease it with butter.
  2. In a saucepan, melt the unsalted butter over medium heat.
  3. Whisk in granulated sugar, light brown sugar, light corn syrup, and sweetened condensed milk until well combined.
  4. Bring the mixture to a gentle boil, stirring constantly, until it reaches 236°F to 240°F.
  5. Remove from heat and stir in pure vanilla extract and salt.
  6. Pour the hot candy into the prepared baking pan.
  7. Allow it to cool at room temperature for about 1 hour, then refrigerate for 2 more hours.
  8. Slice the caramel into 1.25-inch squares for serving.

Nutrition

Serving: 1pieceCalories: 85kcalCarbohydrates: 13gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 35mgPotassium: 15mgSugar: 11gVitamin A: 5IUCalcium: 2mg

Notes

Wrap each caramel piece in wax paper for freshness. Store in an airtight container for up to 2 weeks.

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