Soft & Chewy Condensed Milk Caramels
A classic recipe for rich, creamy, and perfectly chewy caramel candies. Using sweetened condensed milk ensures a smooth, fool-proof texture. A candy thermometer is required for the best results.
Equipment
- 1 Heavy-bottomed saucepan 3 to 4-quart size, essential for preventing scorching.
- 1 Candy thermometer Critical for achieving the correct chewy texture.
- 1 Baking Pan 8x8 or 9x13-inch size. (8x8 yields thicker caramels.)
- 1 Parchment paper For lining the pan.
- 1 Wooden Spoon or Spatula For constant stirring.
Ingredients
- 1 cup Unsalted Butter - High quality recommended.
- 1 cup Light Brown Sugar - packed
- 1 cup Granulated Sugar
- 1 cup Light Corn Syrup - Essential for preventing crystallization.
- 1 14-ounce can Sweetened Condensed Milk - Must be sweetened condensed milk, not evaporated milk.
- 1 ½ teaspoons Pure Vanilla Extract - Added off-heat at the end.
- Optional Flaky Sea Salt - For topping (makes "Salted Caramels").
Instructions
- Prepare the Pan
- Line your 8x8 or 9x13-inch baking dish with parchment paper, allowing some overhang on two sides. Lightly grease the parchment paper with butter or cooking spray.
- Combine and Begin Cooking
- In the heavy-bottomed saucepan, combine the butter, brown sugar, granulated sugar, light corn syrup, and sweetened condensed milk. Place the saucepan over medium heat.
- Stir and Dissolve
- Stir constantly until the butter is melted and the sugars are completely dissolved into the mixture. Once the mixture comes to a full boil, continue to stir to prevent the bottom from scorching.
- Monitor Temperature
- Attach the candy thermometer, ensuring the tip is submerged but not touching the bottom of the pan. Continue cooking and stirring until the mixture reaches 248°F (Firm Ball Stage). This may take 25–30 minutes; do not increase the heat.
- Finish and Pour
- Immediately remove the pan from the heat once it hits 248°F. Stir in the vanilla extract (it will bubble vigorously). Pour the caramel into the prepared pan. Do not scrape the sides or bottom of the pan.
- Cool and Cut
- If using, sprinkle the flaky sea salt over the top while the caramel is still warm. Allow the caramel to cool and set completely at room temperature for at least 4 hours, or until very firm. Lift the slab out using the parchment overhang. Cut into small squares using a sharp, buttered knife.
- Wrap and Store
- Wrap each caramel individually in small squares of wax paper or parchment paper. Store in an airtight container at room temperature for several weeks.
Notes
- Target Temperature: For a perfect, chewy, wrapable caramel, aim precisely for 248°F (Firm Ball Stage). If you prefer a very soft, gooey caramel, stop cooking at 240°F (Soft Ball Stage).
- Constant Stirring: Scorching is the biggest risk when making caramel. Use a heavy-bottomed pan and stir consistently, especially once the mixture begins to boil, to ensure the sugar does not burn on the bottom.
- Humidity: Caramel can be affected by high humidity. If it is a rainy day, your caramel may take longer to set or may turn out softer.