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Creamy Soft Caramels

Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.—Sharon Struthers, Belgrade, Minnesota
  • Total Time
    Prep: 20 min. Cook: 25 min. + cooling
  • Makes
    2-1/2 pounds


  • 1 teaspoon plus 1 cup butter, divided
  • 1-1/4 cups packed brown sugar
  • 1 cup sugar
  • Dash salt
  • 1 cup light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract


  • Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk.
  • Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

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Average Rating:
  • Karen
    Feb 15, 2019

    They caramels are easy, soft and taste amazing!!!!

  • puppypal81
    Dec 18, 2015

    Love these caramels. They are sticky when trying to individually wrap and found they do better chilled.

  • Starlakay
    Dec 14, 2013

    Great taste and fairly easy, must use an accurate candy thermometer or you might end up with caramel ice cream topping.

  • StaceyRider
    Dec 24, 2012

    No comment left