Penny Burdge


I never thought I liked caramels until I tried one homemade from a neighbor of mine. When I went to make them this year I didn't have any light brown sugar. So I substituted with half white sugar and half dark brown sugar. She did not use salt on her caramels, but I wanted to try that too. I loved the result. These are soft chewy intense caramels and the hint of salt is a great to cut the sweetness. I used a pink Himalayan salt.


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Makes about 150 1" x 1 1/2" pieces
10 Min
45 Min
Stove Top


  • 1 lb
  • 1 lb
    dark brown sugar
  • 1 lb
  • 2 c
    dark karo syrup
  • 1 can(s)
    sweetened condensed milk
  • opt. Tbsp
    large flake seat salt

How to Make Caramels


  1. Combine all ingredients in a heavy bottomed skillet and stir until well combined and smooth.
  2. Over medium heat, bring to a medium boil, stirring constantly.
  3. Boil and stir until a candy thermometer registers 248 degrees F or 120 C (firm ball stage - If you drop a bit of it into cold water it will hold a roundish shape, but can be squeezed into other shapes by hand). This can take 30-45 minutes. It took about 35 in the 4 qt. saucepan I used.
  4. Line a large jelly roll pan (12" x 17") with parchment paper and carefully pour the hot caramel mixture into the pan. Spread out and smooth with a spatula. Cool for 15-20 minutes, then sprinkle generously with large flaked sea salt if desired.
  5. While slightly warm, cut into desired shapes. A bench or pastry scraper works very well to do this. Wrap in foil or wax paper.

Printable Recipe Card

About Caramels

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American

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