Go Back
Homemade Christmas Caramels

Homemade Christmas Caramels

Susan
These Homemade Christmas Caramels are the epitome of holiday indulgence. With a buttery, rich flavor and the perfect balance of sweetness, they melt in your mouth with each bite. The caramel is smooth and soft, with just a hint of vanilla that brings out the richness of the brown sugar. A sprinkle of sea salt on top enhances the caramel’s flavor, making these treats truly irresistible.
Print Recipe Pin Recipe
Prep Time 15 minutes

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 Pan: Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on each side for easy removal. Lightly grease the parchment with butter to prevent sticking.
  • Melt the Butter: In a large, heavy-bottomed saucepan, melt the butter over medium heat without browning it.
  • Combine Ingredients: Add the brown sugar, corn syrup, sweetened condensed milk, and salt to the melted butter. Stir until the ingredients are well combined.
  • Bring to a Boil: Increase the heat slightly to bring the mixture to a gentle boil, then reduce to medium-low. Attach a candy thermometer to the pan and cook, stirring frequently, until the caramel reaches 245°F (118°C), the firm ball stage.
  • Add Vanilla: Remove the pan from heat and stir in the vanilla extract.
  • Pour and Set: Carefully pour the hot caramel mixture into the prepared pan, using a spatula to spread it evenly. Allow it to cool at room temperature for at least 2 hours, or until fully set.
  • Cut into Squares: Once set, lift the caramel out of the pan using the parchment paper overhang, then use a sharp knife to cut it into small squares.
  • Optional Sea Salt Topping: For a finishing touch, sprinkle the caramels with sea salt just before they set fully. The salt enhances the caramel's sweet flavor.

Notes

  • Reaching the Right Temperature: Reaching 245°F is crucial for the correct texture. If the caramel doesn’t reach this temperature, it may be too soft; if it goes higher, it could become hard and brittle.
  • Using a Candy Thermometer: A candy thermometer is essential for accuracy. Make sure the thermometer is well-calibrated and doesn’t touch the bottom of the pan.
  • Watch the Caramel Closely: Stir frequently as it cooks to prevent burning and ensure even cooking.