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Grandma's Christmas Caramels Recipe
Indulge in the timeless taste of grandma's homemade Christmas caramels. This old-fashioned recipe uses simple ingredients to create soft, chewy, and irresistibly buttery caramels.
Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 20
Calories: 130 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup unsalted butter
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla
- sea salt
Instructions
Stove Top
- Butter an 8x8 or 9x9 baking dish.
- Put butter in a heavy aluminum pan and melt the butter over low heat.
- Add the white and brown sugar and stir until they dissolve.
- Add the corn syrup and mix.
- Remove from the heat and whisk in the sweetened condensed milk. Return to heat and cook until it reaches 240 degrees F.
- Take the pan off the heat and add the vanilla. Pour the mixture into the greased pan and let it cool for 2-3 hours.
- Once it's firm to the touch, sprinkle the sea salt evenly over the top.
Cup of Yum
Microwave
- Butter an 8x8 or 9x9 baking dish.
- Melt the butter in a large microwave-safe bowl that can withstand high temperatures (I like to use a Pyrex mixing bowl).
- Add the corn syrup, granulated sugar, brown sugar, and sweetened condensed milk to the melted butter.
- Whisk the ingredients together and place into the microwave for 7 minutes.
- Carefully remove the caramel from the microwave and whisk in the vanilla.
- Immediately pour into the prepared pan.
- Place in the fridge for an hour to chill.
- Top with the salt.
Notes
- The caramel will bubble and expand. Make sure you make the recipe in a large pot or bowl.
- The best way to get the perfect caramels is to use a candy thermometer to verify the mixture reaches 240 degrees F. Every microwave is different, so it may take a bit of experimentation to find the sweet spot.
- When slicing your caramels, use a sharp knife sprayed with non-stick cooking spray. This will help prevent the caramels from sticking to the blade and give you nice, clean cuts. If you find that your caramels are still sticking, try running the knife under hot water for a few seconds before slicing.
- You can use all brown sugar instead of a mixture of brown sugar and white sugar.
- The caramel will bubble and expand. Make sure you make the recipe in a large pot or bowl.
- The best way to get the perfect caramels is to use a candy thermometer to verify the mixture reaches 240 degrees F. Every microwave is different, so it may take a bit of experimentation to find the sweet spot.
- When slicing your caramels, use a sharp knife sprayed with non-stick cooking spray. This will help prevent the caramels from sticking to the blade and give you nice, clean cuts. If you find that your caramels are still sticking, try running the knife under hot water for a few seconds before slicing.
- You can use all brown sugar instead of a mixture of brown sugar and white sugar.
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
17mg
(1%)
Potassium
38mg
(1%)
Sugar
21g
(42%)
Vitamin A
162IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
29mg
(3%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 17mg | 1% |
| Potassium | 38mg | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.