Grandma's Homemade Caramels
User Reviews
4.9
Grandma's Homemade Caramels
Description
Grandma's Homemade Caramels combine butter, sweetened condensed milk, corn syrup, and brown sugar into a smooth caramel base cooked carefully to the soft-ball stage between 235 and 245°F. This temperature range ensures the caramels develop the ideal chewy texture without becoming hard. The addition of vanilla extract and salt at the end enhances the deep caramel flavor. The mixture is poured into a buttered pan to set completely before being cut into bite-sized squares, making a nostalgic, classic candy treat.
The soft-ball stage is essential for achieving the right consistency — the caramel should form a pliable ball when tested in cold water. This cooking method results in a tender, buttery caramel that can be individually wrapped for easy sharing or gifting.
These caramels are great for gifting or enjoying as a sweet snack. Cutting them into 1-inch squares yields about 117 pieces from a 9x13 pan, which can be wrapped in wax paper for convenience.
For those without a candy thermometer, testing caramel in cold water to check for the soft-ball stage is a traditional technique that ensures success. The recipe notes provide practical advice for determining doneness without specialized equipment.
Ingredients
- 1 cup butter unsalted
- 1 (14 ounce can) sweetened condensed milk
- 1 cup light corn syrup
- 2 cups brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Butter a 9x13 pan well to coat. Set aside
- Melt butter in a large saucepan over medium heat. Once melted, pour in sweetened condensed milk, corn syrup, and brown sugar.
- Use a rubber spatula to stir the mixture constantly over medium heat until it starts to simmer, scraping the sides and bottom regularly.
- Once simmering, continue at a constant simmer, stirring constantly until caramel reaches the softball stage of 235 and 245 F, with higher elevations using the lower temperature range, and lower elevations using the upper end of the range.
- At the soft-ball stage, immediately remove from heat and stir in vanilla extract and salt. Pour caramel into the prepared 9x13 pan.
- Let cool completely before cutting into squares. Wrap in pieces of wax paper for individual servings if desired.
Notes
- If you don’t have a candy thermometer, test the caramel by dropping a bit into cold water; it should form a soft ball that flattens when removed to ensure proper texture.
- Cut the caramels into 1-inch squares for around 117 pieces from a 9x13-inch pan, ideal for individual servings or wrapping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 117caramels
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 48kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 12mg | 1% |
| Potassium | 18mg | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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