1. Prepare Your Pan
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Lightly butter the parchment to prevent sticking.
2. Start the Caramel Base
- In a large, heavy-bottomed saucepan, melt the butter over medium heat.
- Stir in the brown sugar, corn syrup, and sweetened condensed milk.
3. Cook to Perfection
- Cook the mixture, stirring constantly with a heatproof spatula or wooden spoon.
- Bring it to a gentle boil, then reduce the heat slightly to maintain a steady bubbling.
- Continue cooking until the mixture reaches 245°F (118°C) on a candy thermometer (the “firm-ball” stage). This usually takes 12–15 minutes.
4. Add Flavor & Set
- Remove from heat and stir in the vanilla extract.
- Immediately pour the hot caramel into the prepared pan, spreading evenly.
- If desired, sprinkle lightly with flaky sea salt for a salted caramel twist.
5. Cool & Cut
- Let the caramel cool at room temperature for at least 2 hours (or until firm).
- Lift it out using the parchment paper and cut into small squares with a buttered knife.
- Wrap each piece in wax paper or parchment squares to keep them from sticking together.
Serving Suggestions
- Gift Idea: Wrap and place in decorative tins or jars for holidays.
- Dessert Upgrade: Use chopped caramels as a topping for brownies, cookies, or ice cream.
- Snack Attack: Pair with apples or sprinkle into popcorn for a sweet-and-salty combo.
Pro Tips
- Consistency is key: Stir constantly to prevent scorching.
- Thermometer accuracy: Test your candy thermometer in boiling water before starting (it should read 212°F / 100°C).
- Storage: Store wrapped caramels in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to a month.
Flavor Variations
- Salted Caramel: Sprinkle with sea salt before cooling.
- Chocolate Caramel: Drizzle cooled caramels with melted chocolate.
- Nutty Delight: Stir in chopped toasted pecans or almonds before pouring into the pan.
Final Thoughts
Making Homemade Soft Caramels might feel intimidating at first, but once you give it a try, you’ll realize how fun and rewarding it is. The result? Buttery, golden, melt-in-your-mouth candies that taste even better than store-bought.