Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

Instructions Checklist
  • In a heavy 3-quart saucepan melt the 1 cup butter over low heat. Add brown sugar, sweetened condensed milk, and light corn syrup; mix well. Carefully clip candy thermometer to side of pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, firm-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 15 to 20 minutes.

Instructions Checklist
  • Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour the caramel mixture into prepared baking pan. When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-3/4 pounds.


Up to 1 week ahead prepare and wrap caramels. Store in a cool dry place in a tightly covered container.

Chocolate Shortcut Caramels:

Prepare Shortcut Caramels as directed above, except melt 2 squares (2 ounces) unsweetened chocolate with the butter or margarine.

Nutrition Facts

69 calories; 3 g total fat; 2 g saturated fat; 8 mg cholesterol; 38 mg sodium. 11 g carbohydrates; 0 g fiber; 0 g protein; 97 IU vitamin a; 0 mg vitamin c; 20 mg calcium; 0 mg iron;

Reviews (1)

21 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
Love this recipe! I've been making this recipe for more than 20 years and it never disappoints. I make it with light or dark brown sugar and both work well, although I prefer the flavor of the dark. I made the mistake about 10 years ago, of adding toasted pecans or almonds on top after pouring into the pan...then cut into squares and dip the bottoms into melted chocolate. I rarely make it any other way now. Hands down, easiest, most consistent, fail-proof caramel recipe ever!