Looking for dairy free Christmas candy? Try this 3 ingredient, microwave fudge.
Christmas time is almost here and the snow is on its way. We’re supposed to get at least a foot of snow by tomorrow! I can’t wait. Anyway, a few years ago, my mom’s friend introduced her to this recipe and my mom has been making homemade caramels for Christmas ever since. They are delicious and I had been waiting to make them since I got home. So when we finally got around to it, I was really excited, but – wow – I had no idea how much work actually went in to making them. Good thing they were worth it – the perfect Christmas candy.
Before you start the caramels, lightly grease two large pans. We used both glass and metal pans and found no difference between the two. Then begin by melting the butter in a large saucepan or stockpot over medium-low.
Next, stir in the brown sugar and make sure to break up any lumps.
Pour in the corn syrup, then the sweetened condensed milk and the candy thermometer. Don’t forget to keep stirring with each addition.
Keep stirring and stirring and stirring until the caramel mixture reaches firm ball stage (248°F). Then pour it into your greased pans and wait for it to cool.
While you’re waiting, cut up the wax paper into squares that will be big enough to wrap you’re caramels – depending on how large you will make them.
While we were waiting we had a few visitors!
Once the caramel is cool, cut it to the size you want and wrap each piece individually in wax paper.
Christmas Candy: Homemade Caramels
- 1 pound unsalted butter
- 2 pounds light brown sugar
- 2 cups light corn syrup
- 1-14 ounce can sweetened condensed milk
- Lightly grease two large pans – set aside.
- In a large saucepan over medium-low heat, melt the butter.
- Once the butter is melted, add the sugar and stir until the sugar is melted and there are no lumps.
- Add the corn syrup and continue stirring.
- Add the sweetened condensed milk and continue stirring.
- Add the candy thermometer, increase heat to medium-high and continue stirring.
- Once the mixture reaches 248°F (firm ball stage), remove from heat.
- Pour into the pans and allow to cool until firm.
- Slice the caramels into desired size and wrap in squares of wax paper.