Homemade Christmas Caramels Recipe

These Christmas caramels are soft, buttery, and melt-in-your-m

Ingredients

• 1 cup (225g) unsalted butter
• 2 1/4 cups (450g) granulated sugar
• 1 cup (240ml) light corn syrup
• 1 can (14 oz/396g) sweetened condensed milk
• 1/4 tsp salt
• 1 tsp vanilla extract
• Optional: Sea salt for sprinkling

Instructions

1. Prepare Your Tools

1. Line a 9×9-inch (or similar) square bak
2. Gather a candy thermometer to ens

2. Cook the Caramel

1. In a heavy-bottomed s
2. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the mixture reaches 240°F (115°C) on a candy thermometer. This is the “soft ball stage.”
   • Tip: Be patient! This process can take 10-15 minutes, but stirring constantly prevents burning.

3. Add Vanilla

1. Once the caramel reaches the correct temperature, remove it from the heat and stir in the vanilla extract. Be careful—it may bubble slightly.

4. Pour and Set

1. Immediately pour the hot caramel into the prepared pan. Spread evenly with a spatula if needed.
2. Let the caramel cool at room temperature for 2-3 hours, or until completely set.

5. Cut and Wrap

1. Once set, lift the caramel slab from the pan using the parchment overhang. Place it on a cutting board.
2. Use a sharp knife to cut the caramel into small squares or rectangles.
3. Wrap each piece in wax paper or cellophane to prevent sticking.

Tips for Success

• Consistent Stirring: Stir constantly to avoid hot spots or burning during cooking.
• Candy Thermometer: Accurate temperature is crucial for the perfect texture.
• Variations: Add a pinch of cinnamon, nutmeg, or even peppermint extract for a festive twist.

Storage

• Store wrapped caramels in an air

Enjoy these Homemade Christmas Caramels —a swe