Easy Milk Caramels

Easy Milk Caramels ImageEasy Milk Caramels are incredibly easy to make. The recipe takes more patience than skill – and they are always delicious. (Just don’t make them when it is raining or you will have to eat them with a spoon.) 🙂

This recipe is one that we used to make when I was a child during those long winter evenings (before TV). Every time I make the caramels it brings back wonderful, “sweet” memories. If you like store-bought caramels, you will love these creamy, melt-in-your-mouth homemade caramels.


  • 2 cups white sugar
  • 1 cup light corn syrup
  • 3 cups whole milk (do not use low-fat)
  • ¼ cup butter (do not use margarine)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

Candy thermometer is recommended.


  1. Cook as directed below in a heavy non-stick two-quart sauce pan
  2. Heat sugar, corn syrup and one cup milk over low heat, stirring until dissolved.
  3. Continue to cook, stirring frequently until mixture reaches 248°F, or to the firm-ball stage.
  4. Slowly add the second cup of milk, and repeat the cooking process.
  5. Add the final cup of milk, the butter, and salt – cook to 246°F – 248°F, or until a ball tested in cold water is of the firmness desired in the final caramel.
  6. Remove from heat and stir in vanilla.
  7. Pour at once into a well-buttered 8″ x 8″ pan.


  • Chopped nuts (pecans recommended) or coconut can be added with the vanilla if desired. Or, top each caramel square with a pecan half.
  • The caramels can be wrapped individually in waxed paper as shown in the picture, or dipped in chocolate for an extra yummy treat.
  • Store in an airtight container.
  • These candies make an exceptionally nice gift for birthdays or for the holidays.


For more delicious candy recipes, pick up your copy of Candy Making Made Easy – Instructions and 17 Starter Recipes. BUY KINDLE    BUY PAPERBACK


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