A few weeks ago a reader sent me a note saying she’d found the best caramel recipe in the universe.
I had to try it.
I had to try it.
So I made it—twice.
The first batch disappeared before I could photograph it. That’s the power of butter and brown sugar.
I agree with Jessica from Our Cooking Cafe: these caramels are fabulous. They have a perfect caramel flavor—rich, buttery, with a wonderful texture.
Thanks for the tip, Jessica. Much appreciated—though my pants size may never be the same!
If you’ve never made caramels before, don’t be intimidated.
It’s easier than you think.
If you can stir—and stir patiently—you can do this.
These caramels cook while you stir (I like to watch Christmas Vacation—best holiday movie ever) for about 30–40 minutes.
Thirty to forty minutes goes quickly with Clark Griswold and Cousin Eddie keeping you entertained. They’re true holiday characters.
Caramels — Rich and Buttery
Time: 40 minutes plus about 1 hour to wrap
Yield: one jelly roll pan; for thicker caramels use a 9×13 pan
Recipe adapted from Our Cooking Cafe
Ingredients:
1 cup (2 sticks) butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (2 sticks) butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Directions:
1. In a large heavy saucepan, melt the butter over medium heat.
2. Add the brown sugar and stir until it dissolves into the butter and the mixture is smooth.
3. Stir in the sweetened condensed milk. If you’ve never tasted condensed milk straight, it’s an amazing, comforting sweet flavor—totally worth a spoonful.
4. Add the light corn syrup and stir to combine.
5. Over medium heat bring the mixture to a boil, stirring constantly. Consistent stirring prevents burning and ensures an even cook—don’t stop.
6. Continue boiling and stirring for 20–30 minutes until the temperature reaches the soft-ball stage, about 235–240°F (113–116°C). Candy thermometers can be finicky, so I recommend the ice-water test as a reliable alternative.
7. To use the ice-water test: have a small bowl of ice water nearby. When the mixture nears 230°F, dip a spoon into the caramel, then into the ice water and let it sit about 10 seconds. Press the cooled drop with your finger—if it holds an indentation and doesn’t flatten, the caramel is ready. If it’s still runny, cook a bit longer and test again.
8. Remove from heat and stir in the vanilla until fully combined.
9. Pour the hot caramel into a buttered jelly roll pan (or 9×13 for thicker pieces). Let it cool and set at room temperature for about 30 minutes.
10. Once set, cut the caramel into squares. A pizza cutter works well for clean cuts; kitchen scissors can also do the job.
11. Cut wax paper into small squares and wrap each caramel to prevent sticking and keep them fresh. These caramels are rich and buttery—perfect for gifting or keeping on hand for a sweet treat.
Notes: Keep stirring and be patient—good candy takes time. The ice-water test is a simple and dependable method if you don’t trust your thermometer. Enjoy the process and the delicious results!