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Creamy Caramels

Prep Time10 mins
Cook Time45 mins
Course: Dessert
Keyword: candy, caramels
Servings: 80 peices


  • 1 cup butter
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract


  • Line an 11 x 7 in. dish with foil; spray the foil with non-stick cooking spray or grease with 1 tsp. butter.
  • In a large, heavy saucepan, combine the sugar, corn syrup and 1 cup butter. Bring to a boil over medium heat, stirring constantly. Reduce heat slightly to medium-low; boil gently without stirring for 4 minutes.
  • Remove from heat; gradually stir in milk. Cook and stir until a candy thermometer reads 236-244°, depending on where you live. (You want a higher temperature if you are at sea level, a lower temperature if you live at high altitudes. At 5,000', I boil to 238°.) Remove from the heat; stir in extracts. Immediately pour into the prepared pan. Let stand until firm, at least an hour or two.
  • Using the foil, lift out the candy upside down onto a cutting board. Remove the foil. Using a sharp knife, cut the caramel into 1x3/4 in. pieces. Wrap candies individually in waxed or cellophane paper; twist ends.


You can get creative with your flavors! 
I  recently replaced 1 tsp of vanilla extract with maple extract.  However, orange, apple cider, coffee, buttered rum, or any other flavor you like could be used as well.
I  used to cut wax paper into squares until I  found an Etsy shop, Sweet CO1 in Minnesota where I  could purchase 1,000 candy wrappers for less than $12. Not only are my candies prettier, it was way less hassle and all my wrappers are uniform in size.
*Recipe adapted from TasteofHome.com, 2013