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Chef Ava

Homemade Caramel Milk Candy

These old-fashioned Homemade Caramel Milk Candies are soft, chewy, rich, and buttery, with a beautiful golden color. They are a lovely little treat to enjoy with afternoon coffee or wrap up as a homemade gift for family and friends.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar 400 g
  • 1 cup sweetened condensed milk about 10.5 oz or 300 g
  • 4 tablespoons butter 56 g
  • 1/4 cup water 60 ml
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt optional

Equipment

  • heavy-bottomed saucepan For caramelizing the sugar.
  • square baking dish Lightly buttered or lined with parchment paper.
  • candy thermometer Cook to 244–248°F (118–120°C) for a firmer, chewy candy.
  • spatula Lightly buttered, for smoothing the top.

Method
 

  1. Prepare the pan by lightly buttering a square baking dish or lining it with parchment paper. Set aside.
  2. Combine the sugar and water in a heavy-bottomed saucepan. Heat over medium-low heat, gently swirling the pan occasionally, until the sugar dissolves and turns a golden amber color. Avoid stirring once the mixture begins to caramelize.
  3. Reduce the heat to low. Slowly pour in the sweetened condensed milk while stirring continuously. The mixture will bubble vigorously, so keep your hands and face away from the pan to avoid hot splashes.
  4. Continue cooking over low heat, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pan. For more reliable results, use a candy thermometer and cook to approximately 244–248°F (118–120°C) for a firmer, chewy candy.
  5. Add the butter and salt, if using. Stir until the butter melts completely and the mixture is smooth. Remove from the heat and stir in the vanilla extract.
  6. Carefully pour the hot caramel into the prepared pan. Smooth the top with a lightly buttered spatula.
  7. Allow the candy to cool completely at room temperature for 1–3 hours, or until firm enough to cut.
  8. Cut into small squares with a lightly buttered knife. Enjoy your homemade caramel candies with coffee or tea.
  9. Store the candies in an airtight container. Refrigerate for longer storage because they contain dairy, and let them sit briefly at room temperature before serving for a softer texture.

Notes

Keep your hands and face away from the pan when adding the sweetened condensed milk, since the mixture bubbles vigorously. Cooling takes 1–3 hours, so the total time ranges from about 1 hour 30 minutes to 3 hours 40 minutes. Store in an airtight container and refrigerate for longer storage, since the candy contains dairy.