Inexpensive Caramels

Indulge in the sweet, buttery goodness of homemade *Inexpensive Caramels*, a wallet-friendly treat that doesn’t skimp on flavor. Made with simple pantry staples like granulated sugar, light corn syrup, and sweetened condensed milk, this recipe delivers perfectly chewy, melt-in-your-mouth caramels with just 10 minutes of prep time. The secret to their rich, smooth texture lies in carefully cooking the mixture to the soft-ball stage using a candy thermometer—a foolproof technique for achieving professional-quality results at home. Finished with a touch of vanilla and a sprinkle of kosher salt, these luscious caramels are ideal for gifting, snacking, or adding an elegant touch to any dessert spread. Easy to make and endlessly satisfying, these homemade caramels will quickly become your go-to confectionery favorite. Perfect keywords: homemade caramels, affordable candy recipe, soft chewy caramels.

Nutriscore Rating: 40/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 36

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 0.5 cup unsalted butter
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 0.25 teaspoon kosher salt

Directions

Step 1

Prepare an 8x8-inch baking dish by lining it with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with cooking spray or butter.

Step 2

In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and sweetened condensed milk.

Step 3

Cook the mixture over medium heat, stirring constantly with a heatproof spatula or wooden spoon until the butter is melted and the ingredients are well combined.

Step 4

Attach a candy thermometer to the side of the saucepan, ensuring that the tip is submerged but not touching the bottom of the pan.

Step 5

Increase the heat to medium-high and continue to stir the mixture constantly while it heats. Allow it to cook until it reaches 240°F (soft-ball stage) on the candy thermometer. This should take about 15-20 minutes. Be patient and avoid overheating to prevent burning.

Step 6

Once the caramel mixture reaches 240°F, remove it from heat immediately and stir in the vanilla extract and kosher salt.

Step 7

Carefully pour the hot caramel into the prepared baking dish, spreading it evenly with the spatula if needed.

Step 8

Let the caramel cool completely at room temperature for about 2-3 hours, or until firm enough to cut.

Step 9

Once set, use the parchment paper overhang to lift the caramel slab out of the baking dish.

Step 10

Use a sharp knife to cut the caramel into small squares or rectangles, wiping the blade with a damp cloth between cuts for cleaner edges.

Step 11

Wrap each caramel in a small square of wax paper or parchment paper to keep them from sticking together, if desired.

Step 12

Store the caramels in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	897.6 grams (897.6g)

Amount per serving	% Daily Value*
Calories	3143

Total Fat 82.50g	106%
Saturated Fat 49.80g	249%
Polyunsaturated Fat 1.30g
Cholesterol 259mg	86%
Sodium 694mg	30%
Total Carbohydrate 594.10g	216%
Dietary Fiber 0.00g	0%
Total Sugars 594.10g
Protein 31.80g	64%

Vitamin D 32IU	159%
Calcium 1140mg	88%
Iron 1mg	4%
Potassium 1494mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.9%

Protein: 3.9%

Carbs: 73.2%