Soft Caramels

Another super easy recipe! I have to say I had a lot of fun making these caramels. The only downside to it is wrapping the caramels into the wax/parchment paper… it takes some time. But I did this while watching my favorite show, so it’s a win-win! 

Soft Caramels

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Tray: 9×13 inch glass 


* candy thermometer
* wax or parchment paper
* 1 can – condensed milk
* 2 cups – white sugar
* 1 cup (2 sticks) – butter
* 1/2 teaspoon – salt
* 1 1/2 cup – light white Karo Syrup

* Extra butter for buttering the tray


1. Using a heavy pan, cook all ingredients above on medium heat. It is very important to *constantly* stir. 

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(As it started boiling but right before it started to change color. How do you like my makeshift candy thermometer holder?)

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(This is after it had been boiling for a while and the color change already happened)

2. Once it starts boiling for about 2 minutes, insert the candy thermometer. Do not remove it once you insert it into the mixture. Continue cooking until it reaches 240F.

3. Pour into caramel into the prepared buttered tray and allow to completely cool.

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4. Once cool, cut into small squares.

5. Cut wax paper or parchment paper into little 3-4 inch squares (Side note – they both work well as caramel wrappers. The difference is wax paper is more transparent and you will be able to see the caramel, whereas parchment paper is more white and you will barely be able to see the caramel. So the choice is yours!)

6. Roll the caramels and wrapper of your choice like so:

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– ONLY scrape the bottom of the pan and NOT the sides. This will cause the caramel to be chunky/grainy rather than smooth.

– Do not scrape the thermometer on the bottom of the pan, as this will also cause the caramels to be chunky/grainy.

– If you start seeing little dark brown/black specks floating around, remove from heat and lower it. This means the caramel is burning. 

I will be sending these to the boy’s mom! Voilà:

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