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



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


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.


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. 


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.


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.


Also See: 

Oreo Balls Recipe