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Creamy Caramels

These melt-in-your-mouth homemade caramels are irresistible and have a yummy vanilla flavor that is rich and delicious.

Total Time: 40 minutes, not including cooling time.

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2 cups butter

2 cups packed brown sugar

2 cups white sugar

2 cups light corn syrup

2 14-oz cans sweetened condensed milk

2 Tablespoons pure vanilla extract

Baking Tools:

*12"x18" rimmed baking sheet, buttered or lightly coated with non-stick cooking spray

*6 quart heavy saucepan

*1 long-handled wooden spoon

*Candy Thermometer

*Glass container with ice cold water

Melt butter in heavy saucepan over medium heat. Add sugars, corn syrup and sweetened condensed milk. Bring to a boil, stirring constantly.

Once boiling, drop temperature of burner to medium-low; maintain a steady boil, stirring constantly to keep from scorching. Cook until the candy thermometer reaches between 228-232 degrees.

Note: To test firmness, drop a small amount of caramel into ice water, wait 5-10 seconds, then remove and form into a ball. This should give you an idea of how soft/firm the caramel is currently. 

When caramel reaches the level of firmness you want, remove the pan from heat and stir in vanilla extract until the mixture is smooth and has few bubbles. Pour into prepared pan and cool to room temperature. Cut into desired shapes and wrap in wax paper.


*We recommend not using substitutes such as margarine or imitation vanilla.

*Use a 6 quart heavy saucepan that regulates heat well. Keep in mind that the caramel rises as it boils. We recommend wearing a hand oven mitt when using a spoon with a shorter handle to avoid burns.

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