Soft and Chewy Brown Sugar Caramels
Caramel candy originated in America. Its use dates to the seventeenth century, when it was made as a hard candy. Around 1850, candy makers discovered that adding milk and fat instead of water to the cooked sugar mixture produced a soft, chewy caramel.
This recipe makes excellent caramel candies. You can use either dark or light brown sugar with good results. The hardest part is waiting 24 hours before cutting them, but the caramels are much easier to cut and handle after they have fully cooled and set.
These homemade brown sugar caramels are rich, buttery and chewy, with a deep caramel flavor from brown sugar and sweetened condensed milk. The recipe uses six ingredients and includes instructions for calibrating your candy thermometer so the caramels reach the proper texture.
The complete recipe and detailed instructions are at the end of this post. For this recipe, you will need unsalted butter, brown sugar, sweetened condensed milk, salt, light corn syrup and vanilla extract.
Calibrate the Candy Thermometer
When making sugar-based candy, the first thing you should do is calibrate your candy thermometer. Every degree matters when working with cooked sugar, and even a small difference can affect the final texture.
To calibrate the thermometer, bring a few cups of water to a full boil and place the thermometer in the boiling water without allowing it to touch the bottom of the pan. At sea level, water boils at 212°F. If your thermometer displays a different temperature, adjust the target temperature for the caramel by the same amount.
For example, if the thermometer reads 219°F in boiling water, it reads 7 degrees too high. Subtract 7 degrees from the recipe’s target temperature and remove the caramel from the heat when the thermometer reaches 238°F instead of 245°F.
Combine the Butter and Brown Sugar
You will be stirring for approximately 40 minutes, so prepare all of the ingredients before beginning. Hot sugar can cause severe burns, so keep children and pets away from the cooking area.
Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the brown sugar and salt, then stir until the ingredients are evenly combined.
Stir in the light corn syrup and sweetened condensed milk. The ingredients may not combine completely at first. As the mixture heats and the sugar dissolves, the butter and other ingredients will come together.
Cook the Caramel
Cook the mixture over medium heat, stirring constantly, until it reaches 245°F on a properly calibrated candy thermometer. The caramel will become darker and thicker as it approaches the target temperature.
If the caramel does not reach 245°F, it will remain softer and may be difficult to cut and wrap. If it cooks beyond 245°F, it will become firmer and may be too hard for people with sensitive teeth or dental work.
Remove the pan from the heat and stir in the vanilla extract. Vanilla is added at the end so its flavor is not weakened by prolonged cooking.
Cool and Cut the Caramels
Pour the caramel into a greased 9-inch square pan. Do not scrape the bottom or sides of the saucepan, since any overcooked or crystallized sugar may affect the texture of the finished candy.
Allow the caramel to cool at room temperature for at least 24 hours. Remove it from the pan, cut it into the desired size and wrap each piece in waxed paper. Store the wrapped caramels in an airtight container at room temperature.
Brown Sugar Caramels
Rich, chewy homemade caramels made with brown sugar, butter, sweetened condensed milk and vanilla.
Adapted from Creamy Caramels from Food.com.
Ingredients
- 8 ounces unsalted butter (227 grams)
- 19 ounces dark brown sugar (536 grams), or 17 1/3 ounces light brown sugar (491 grams)
- 14 ounces sweetened condensed milk (414 milliliters)
- 1 dash fine salt
- 1 cup light corn syrup (237 milliliters)
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan. Grease a 9-inch square pan and set it aside.
- Calibrate the thermometer. Test the candy thermometer in boiling water and adjust the target temperature as needed.
- Melt the butter. Melt the butter in a large, heavy-bottomed saucepan over medium heat.
- Add the sugar and salt. Stir in the brown sugar and salt until evenly combined.
- Add the remaining ingredients. Stir in the corn syrup and sweetened condensed milk.
- Cook the caramel. Cook over medium heat, stirring constantly, until the mixture reaches an adjusted temperature equivalent to 245°F (118°C).
- Add the vanilla. Remove the pan from the heat and stir in the vanilla extract.
- Pour the caramel. Pour the caramel into the prepared pan without scraping the bottom or sides of the saucepan.
- Cool. Let the caramel cool at room temperature for at least 24 hours.
- Cut and wrap. Cut the caramel into individual pieces and wrap each piece in waxed paper.
Recipe Notes
- Use a heavy-bottomed saucepan to reduce the risk of scorching.
- Stir continuously while the caramel cooks.
- Adjust the target temperature based on the thermometer calibration and your elevation.
- Do not scrape the saucepan when pouring the caramel into the pan.
- Allow the caramel to cool completely before cutting.
Brown Sugar Caramel FAQs
Why do I need to calibrate the candy thermometer?
Even a small temperature error can change the texture of the caramels. Calibrating the thermometer lets you adjust the target temperature so the caramel reaches the correct firmness.
Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar produces a slightly milder flavor, while dark brown sugar gives the caramels a deeper molasses flavor. Both work in this recipe.
Why are my caramels too soft?
The caramel may not have reached the correct temperature, or the thermometer may have been inaccurate. Make sure the mixture reaches an adjusted temperature equivalent to 245°F (118°C).
Why are my caramels too hard?
The caramel was likely cooked above the target temperature. Even a few extra degrees can make the finished candy noticeably firmer.
Why should I avoid scraping the saucepan?
The bottom and sides of the saucepan may contain overcooked or crystallized sugar. Scraping those areas into the pan can create hard pieces or a grainy texture in the finished caramels.
How long should the caramels cool before cutting?
Allow them to cool at room temperature for at least 24 hours. This gives the caramel enough time to set so it is easier to cut and wrap.
How should I store homemade caramels?
Wrap each caramel in waxed paper and store them in an airtight container at room temperature. Keep them in a cool, dry place away from heat and direct sunlight.
What equipment do I need for this recipe?
Recommended equipment: Heavy-bottomed saucepan (opens Amazon in a new tab), Measuring cups (opens Amazon in a new tab), Wooden spoon (opens Amazon in a new tab), Wax paper (opens Amazon in a new tab), Knife (opens Amazon in a new tab), Candy thermometer (opens Amazon in a new tab), 9-inch square pan (opens Amazon in a new tab).
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What is the estimated nutrition per caramel?
Estimated nutrition per caramel: Calories: 98 calories; Carbohydrates: 16.6 g; Protein: 0.6 g; Fat: 3.6 g; Saturated Fat: 2.3 g; Unsaturated Fat: 1.2 g; Trans Fat: 0.1 g; Cholesterol: 10 mg; Sodium: 20 mg; Fiber: 0 g; Sugar: 16.5 g.
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