I first tried home-made carmels when someone I play tennis with brought these Christmas treats to a practice. They were so good I had to ask for the recipe and ended up making them for a New Year’s Eve party. For the record, there is NO COMPARISON to store bought and home-made carmels. Home-made carmels are 10 times better.
- 2 cups brown sugar
- 1 cup butter
- 1 cup white corn syrup
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla
- Salt and cacao powder (optional)
Combine first three ingredients in 3-quart glass bowl. Microwave on high 4 1/2 minutes until butter is melted. Stir to dissolve sugar.
Gradually add sweetened condensed milk.
Microwave about 15 minutes, stirring 4-5 times. Heat to “soft ball” (240º) using a candy thermometer. (On my microwave, it’s 2 times at 3 minutes, then twice at 2 minutes, then twice at 1.5 minutes, then 1 minute.)
Stir in vanilla.
Pour into greased 9×13 pan & cool.
Cool and cut into pieces and wrap in waxed paper.
Note: You can also add ingredients to the carmels. For example, I rolled some of mine in salt and some in cacao powder. The cacao powder carmels were my favorite, but most people prefer them plain. To each his own.
NOTE: Microwave times were based on my microwave, so based on your candy thermometer (I used a meat thermometer, which also works), you might need to adjust. Also, if they come out sticky or too soft, next time just increase the temperature. If they come out too firm, decrease the temp next time. I think they’re best at “soft ball”.
Super easy to make.