These rich, and chewy easy homemade buttery caramels are melt-in-your-mouth delicious!
Easy Homemade Buttery Caramels
I wanted to share how I make homemade caramels. This recipe uses a handful of ingredients and transforms them into awesome homemade caramel candies. Which make great gifts for family and friends. They do take a little time to “babysit” but they are well worth it. When I say “babysit” you will need to stir the mixture constantly – to make sure the bottom doesn’t get scorched. This isn’t a recipe that you can walk away from. A little patience is key when making these sweet buttery little caramels.
After tasting how fresh they are – you’ll become addicted!
Easy Homemade Buttery Caramels – makes one 13 x 9 inch pan
- 1 cup of butter (2 sticks)
- 1 1/2 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk
- 1 1/4 teaspoon vanilla
Step One: Line a 13 x 9 inch pan with parchment paper. Grease the parchment paper very well (TIP: save the butter wrappers and use them to grease/butter the parchment paper, before tossing them. Make sure to get up the sides of pan).
Step Two: In a large saucepan melt the butter on low heat. When the butter has almost melted down, add in the remaining ingredients: brown sugar, corn syrup, sweetened condensed milk, and vanilla. Stir the mixture to incorporate ingredients.
Step Three: Stir constantly on low heat (the mixture will bubble). Continue to stir until the mixture reaches 240 F degrees (I recommend using a thermometer for a more accurate read and to take out all the guessing). Turn off the heat and pour into the prepared pan. Allow to completely cool.
Step Four: Remove cooled caramel slab, and peel off parchment paper. Slice into desired sizes and wrap in parchment square pieces. Can be stored (unwrapped) in a container with lid, on the counter. If the candies are wrapped with parchment paper, store in a cool area on the counter. Enjoy!
Notes: The caramel mixture is extremely hot. DON’T lick the spoon or dip fingers into the mixture!
Parchment paper is highly recommended to line the inside of the pan.
Use a large enough saucepan, because the mixture bubbles up and doubles while cooking.
Stirring is very important. Make sure to stir constantly, because the bottom will easily scorch and the end result will have little black burnt chunks.
The weather also plays a big part in candy making. Humid days can alter the caramel making process.
Be sure to share these caramels because you won’t be able to stop eating them.
Get in the kitchen, and bake up some memories!
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