Caramel Candy

Ingredients

• 227 g (1 cup)butter
• 397 g (14 oz)sweetened condensed milk
• 400 g (2 cups)granulated sugar
• 240 ml (1 cup)light corn syrup
• 5 ml (1 tsp)vanilla extract

Instructions

1. 1

   Handle with care

   Take great care while making, stirring and pouring the caramel: it becomes extremely hot.

2. 2

   Combine ingredients

   Add the butter, sweetened condensed milk, sugar and corn syrup to a very large microwave-safe bowl. Microwave on high for 5 minutes, then stir.

3. 3

   Cook the caramel

   Microwave at 50% power in 5-minute intervals for 15–25 minutes in total, depending on your microwave. The caramel is ready when it reaches 114–118°C (238–244°F) on a candy thermometer, is deep golden in colour and forms a soft ball when dropped into cold water.

4. 4

   Add the vanilla

   Remove the bowl from the microwave and stir in the vanilla extract.

5. 5

   Cool the mixture

   Pour the caramel into a lightly buttered 23 × 33 cm (9 × 13 in) pan. Leave it to cool completely at room temperature.

6. 6

   Cut and wrap

   Cut the cooled caramel into squares and wrap each one in waxed paper.

7. 7

   Store the caramels

   Keep the wrapped caramels in an airtight container in the fridge or freezer.

What are caramel candies?

Caramel is made by heating sugar with ingredients such as butter and milk until it becomes a rich, chewy sweet. This style of homemade caramel is an American confection, portioned into individual squares.

Microwaving makes the cooking method straightforward, while sweetened condensed milk gives the mixture its milky richness. A thermometer helps you judge when it has reached the temperature for a soft, chewy set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 1g protein, 12g carbs, 3g fat.

Most of the carbohydrate comes from the sugar, corn syrup and sweetened condensed milk; the butter contributes most of the fat, while the condensed milk supplies some protein. Pair a caramel with fresh fruit or enjoy it after a meal that includes a source of protein.

Why these ingredients work

Butter: it adds richness and contributes to the smooth texture. Sweetened condensed milk brings both dairy flavour and sweetness.

Corn syrup: it helps make a cohesive caramel, while granulated sugar supplies the base. Vanilla is stirred in after cooking so its flavour remains distinct.

Microwave in stages

First cook the mixture on high for 5 minutes, then stir it. Continue at 50% power in 5-minute intervals, checking the temperature and texture as it cooks.

Microwave strength varies, so use the stated total time of 15–25 minutes as a guide rather than relying on the clock alone. Take care when handling the bowl and stirring between intervals.

Check for a soft set

Temperature cue: the recipe gives a target of 114–118°C (238–244°F). A candy thermometer is the clearest way to check this range.

Cold-water cue: the caramel should form a soft ball in cold water, and it should look deep golden. Let it cool fully in the pan before cutting so the squares can hold their shape.

Pour and portion safely

Hot caramel can cause serious burns, so keep hands and utensils clear of splashes and pour carefully into the lightly buttered pan. Use a very large microwave-safe bowl, as the mixture needs room during cooking.

Once completely cool, cut the slab into squares and wrap them individually in waxed paper. The recipe makes 72 pieces, so small, even cuts help with portioning.

Serving and pairing ideas

These caramels work well as a small sweet after a meal or alongside coffee or tea. Their rich sweetness also pairs nicely with a little fresh fruit.

For a dessert spread, serve them with other small treats so guests can choose a mix of flavours. Keep the pieces wrapped until serving to make them easier to handle.

Recipe notes & tips

• Use a very large microwave-safe bowl to give the mixture room while it cooks.
• Stir carefully after the initial 5-minute high-power cook.
• Check the caramel with a candy thermometer as it approaches the stated temperature range.
• Butter the pan lightly so the cooled caramel is easier to lift and cut.
• Wait until the slab is completely cool before cutting it into squares.

Variations

• Flaky salt: sprinkle a little over the caramel before it sets for a salty contrast.
• Chocolate coating: dip the cooled squares in melted chocolate and let the coating firm.
• Chopped nuts: scatter finely chopped toasted nuts over the mixture after pouring it into the pan.
• Coffee flavour: stir a little instant espresso powder into the mixture with the vanilla.
• Vanilla finish: add a small pinch of flaky salt alongside the vanilla for a sweet-salty version.

Common mistakes to avoid

• Small bowl: the mixture can bubble up during cooking; use a very large microwave-safe bowl.
• Rushing the checks: microwave times vary; cook in 5-minute intervals and check the temperature and cold-water cue.
• Skipping the stir: the mixture needs stirring after the first high-power cook before it continues at 50% power.
• Pouring carelessly: hot caramel can burn; pour slowly and keep your hands clear of splashes.
• Cutting too soon: warm caramel may not hold neat squares; let it cool completely at room temperature first.

How to store

Keep the individually wrapped caramels in an airtight container in the fridge or freezer, as directed by the recipe. The recipe does not specify a storage duration; allow chilled pieces to soften slightly before serving if you prefer a softer bite.

Frequently asked questions