Caramel Candy

Ingredients

• 230 g (1 cup; 2 sticks)unsalted butter
• 200 g (1 cup)granulated sugar
• 200 g (1 cup, packed)light brown sugar
• 315 g (1 cup)light corn syrup
• 397 g (1 can; 14 oz)sweetened condensed milk, not evaporated milk
• 7.5 ml (1½ teaspoons)pure vanilla extract
• 1.25 ml (¼ teaspoon)salt

Instructions

1. 1

   Prepare the pan

   Line a 23 × 33 cm (9 × 13-inch) baking pan with parchment paper. If you do not have parchment, grease the pan with butter.

2. 2

   Melt the butter

   Cut the butter into tablespoon-sized pieces and put them in a large saucepan over medium heat.

3. 3

   Combine the ingredients

   When the butter has melted, whisk in the granulated sugar, brown sugar, corn syrup and sweetened condensed milk until combined.

4. 4

   Cook to soft ball

   Bring the mixture to a boil, stirring constantly. Keep cooking and stirring until it reaches 113–116°C (236–240°F), the soft-ball stage. Without a thermometer, drop a small spoonful into a cup of ice water; it is ready when it forms a soft ball that flattens easily when pressed between your fingers.

5. 5

   Add flavour and pour

   Take the pan off the heat, stir in the vanilla and salt, then pour the caramel into the prepared pan.

6. 6

   Cool the caramel

   Leave the pan at room temperature for one hour, then refrigerate it for a further two hours.

7. 7

   Cut into pieces

   When the caramel is firm, lightly coat a sharp knife with cooking spray and cut the slab into pieces.

What is caramel candy?

Caramel candy is a cooked-sugar confection with a soft, chewy texture, familiar in American home kitchens and sweet shops. This version combines butter, two kinds of sugar, corn syrup and sweetened condensed milk for a rich, smooth slab that can be cut into small pieces.

The recipe works by cooking the mixture to the soft-ball stage, then allowing it to set before slicing. Vanilla and salt are stirred in at the end to round out the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 57 calories, 0g protein, 12g carbs, 3g fat.

Most of the carbohydrates come from the granulated and brown sugars, corn syrup and sweetened condensed milk; butter and condensed milk provide most of the fat, while the condensed milk contributes a little protein. Pair a piece with fresh fruit or serve it after a meal that includes vegetables and a protein-rich food for a more balanced plate.

Why these ingredients matter

Sweetened condensed milk: Use the sweetened, concentrated product specified, not evaporated milk. It contributes a milky richness and helps give the finished caramels their creamy texture.

Corn syrup: This liquid sweetener helps keep the mixture cohesive as it cooks. Measure it carefully alongside both sugars.

Butter: Cutting it into small pieces helps it melt evenly in the saucepan before the other ingredients go in.

Getting the temperature right

Thermometer: A sugar thermometer makes it easier to judge when the caramel reaches 113–116°C. Stir continuously as directed, and take care around the hot mixture.

Ice water: If you do not have a thermometer, test a small spoonful in ice water. The caramel should form a soft ball that flattens readily when pressed between your fingers.

Watch the texture

During cooking: Keep stirring as the mixture boils so it cooks evenly. The soft-ball temperature is the cue to take it off the heat.

After chilling: The slab should feel firm enough to cut after one hour at room temperature and two hours in the refrigerator. A lightly greased sharp knife helps make neater pieces.

Plan the cooling time

Cooking: The time on the hob depends on how quickly the mixture reaches the target temperature, so use the temperature or ice-water test rather than guessing.

Setting: Allow the full stated cooling and chilling time before cutting. The recipe takes about 230 minutes in total, so it is useful to make the slab well ahead of serving.

Serving and sharing

Cut the slab into small pieces for a sweet bite after a meal, or arrange them on a mixed dessert plate with fresh fruit. The batch makes 96 pieces, so it is also convenient for sharing.

For gifting, let the pieces set completely before wrapping them individually or arranging them in a container. Keep them cool so they retain their shape.

Recipe notes & tips

• Use a large saucepan to leave room for the mixture as it boils.
• Keep stirring throughout the boil, as the method directs.
• Have the parchment-lined pan ready before the caramel finishes cooking.
• Use a thermometer if available, but check the temperature carefully at the soft-ball stage.
• Let the slab become firm before cutting for cleaner pieces.
• Lightly coat the knife with cooking spray before slicing.

Variations

• Flaky salt: Sprinkle a little over the caramel just after pouring it into the pan.
• Chocolate dip: Dip the fully set pieces in melted chocolate and let the coating firm.
• Chopped nuts: Scatter finely chopped toasted nuts over the caramel before it sets.
• Coffee note: Stir a little instant espresso powder into the mixture with the vanilla and salt.
• Vanilla finish: Use the stated vanilla extract and add a little extra only if you prefer a stronger vanilla flavour.

Common mistakes to avoid

• Using evaporated milk: Choose sweetened condensed milk, as specified, for the intended richness and texture.
• Stopping early: Caramel below the stated soft-ball temperature may not set firmly; cook until the thermometer or ice-water test gives the stated cue.
• Stirring intermittently: Keep stirring while the mixture boils to help it cook evenly.
• Cutting too soon: Chilling the slab for the full two hours helps it firm up before slicing.
• Using a dry knife: A lightly cooking-spray-coated sharp knife is easier to use for cutting the set caramel.

How to store

Store the cut caramels in an airtight container in a cool place; refrigerate if your room is warm. Keep them separated so they do not stick together, and bring chilled pieces to room temperature before serving. The recipe does not specify a storage duration.

Frequently asked questions