Go Back

Home Made Caramels


  • Heavy 3 QT pot
  • Wooden spoon
  • Candy Thermometer


  • 1 cup Butter
  • 2 1/4 cup Firmly Packed Brown Sugar
  • 1/8 tsp Salt
  • 1 cup Light Corn Syrup
  • 1 can Sweetened Condensed Milk
  • 1 tsp vanilla


  • In Heavy Saucepan over medium heat, combine the butter, brown sugar, salt and sweetened condensed milk and corn syrup.
  • Bring to a boil, stirring constantly
  • Heat to between 234 and 240 degrees F
  • Remove from the heat and stir in vanilla
  • Line a jelly roll pan with parchment paper and pour the caramel into the pan.
  • Cool completely in refrigerator
  • Cut candy into 1" squares and wrap tightly in 3" wax paper squares.


Tip- once the caramel hits a certain temperature I take a little teaspoon and drop it in a cup of ice water. The caramel should form like it would after it sits an hour. It is too runny an doesn't come together it needs a little more time.