Description
These Homemade Christmas Caramels are rich, buttery, and perfectly chewy candies that bring festive warmth to any holiday celebration. Made with simple pantry staples like unsalted butter, brown sugar, corn syrup, and sweetened condensed milk, they capture the classic creamy caramel flavor with an optional touch of sea salt for a delightful contrast. Perfect for gifting or enjoying as a sweet treat during the holiday season.
Ingredients
Scale
Caramel Ingredients
- 1 cup unsalted butter
- 2 1/4 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional
- Sea salt for sprinkling on top
Instructions
- Prepare the Baking Pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on each side to easily lift the caramel out later. Lightly grease the parchment paper with butter to prevent sticking.
- Melt the Butter: In a large saucepan over medium heat, melt the butter carefully without allowing it to brown to maintain a smooth caramel texture.
- Combine Ingredients: Add the packed brown sugar, light corn syrup, sweetened condensed milk, and salt to the melted butter. Stir thoroughly until the mixture is fully combined and smooth.
- Bring to a Boil: Increase the heat to bring the mixture to a gentle boil. Then reduce the heat to medium-low, attach a candy thermometer, and continue cooking the mixture while stirring frequently until it reaches 245°F (118°C), which is the firm-ball stage suitable for chewy caramels.
- Add Vanilla: Once the temperature is reached, remove the saucepan from heat and stir in the vanilla extract thoroughly to infuse aroma and flavor.
- Pour and Set: Immediately pour the hot caramel mixture into the prepared pan and spread it evenly. Let it cool at room temperature for at least 2 hours so the caramel sets properly.
- Cut the Caramels: After the caramel is fully set, use the parchment paper overhang to lift it out of the pan. Cut into small squares as desired.
- Optional Sea Salt Topping: For an enhanced flavor contrast, sprinkle sea salt over the caramel before it is completely set, allowing the salt to adhere slightly to the surface.
Notes
- Use a reliable candy thermometer to monitor the temperature precisely for the perfect chewy texture.
- Line the baking pan with parchment paper to make removal easier and cleanup less messy.
- Do not skip the step of not browning the butter to avoid grainy caramel.
- Store caramels in an airtight container at room temperature to keep them soft and fresh.
- Sea salt is optional but highly recommended for balancing sweetness.
- Cut caramels with a sharp knife, and you may lightly oil the blade to prevent sticking.
