When sugar, milk and fat are combined over heat, you create the delicious candy known as caramels! Cook at a low temperature to make soft, buttery, light-coloured caramels, or cook at a high temperature for chewy, richly-coloured caramels. Experiment by adding other flavours to create something unique and share with your family and friends. Jars of wrapped caramels look lovely! :)
Yield: 1 x Tray (20cm x 20cm)
Unsalted butter
Sweetened condensed milk
Golden syrup
White sugar
Brown sugar
1/4 teaspoon
Vanilla extract
1 teaspoon
1. Melt butter in a microwave-proof bowl.
2. Add sweetened condensed milk, golden syrup, white sugar, brown sugar and salt to the melted butter. Mix well.
3. Microwave on high for 6-7 minutes, stirring every 90 seconds, until caramel has reached 115°C (240°F) or forms a pliable ball when a teaspoon of the mixture is dropped into ice water.
4. Add vanilla extract and mix well.
5. Pour into a greased 20cm x 20cm dish.
6. Refrigerate for 20-30 minutes (quick set) or leave overnight to set at room temperature.
7. Cut into 40 pieces (rectangular or square) and wrap individually with baking paper or cellophane. Twist to close ends. Store in an airtight container at room temperature and consume within 2-3 weeks.
o Higher temp and/or longer cooking = firmer, chewier caramels.
o Lower temp and/or extra sweetened condensed milk (or cream) = softer caramels.
o Spray the cutting knife with some cooking spray if the caramels are sticking to the knife.


o Almond caramels – sprinkle with flaked almonds.
o Blood orange caramels – add 1/2 cup reduced blood orange juice (originally 4 cups).
o Bourbon caramels – add 2 tablespoons bourbon.
o Cardamom caramels – add 1/2 teaspoon freshly ground cardamom.
o Chocolate caramels – add 1/4 cup cream and 170g good quality milk or dark chocolate.
o Coffee caramels – add 2 tablespoons instant coffee and 1 teaspoon vanilla extract.
o Gingerbread caramels – replace golden syrup with molasses and add 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground allspice, 3/4 teaspoon salt, 1/4 teaspoon ground cloves, 1/4 teaspoon finely ground black pepper and 1 teaspoon pure vanilla extract.
o Maple caramels – replace half to all of the golden syrup with maple syrup.
o Orange caramels – add a few tablespoons of orange juice and top with finely grated orange zest.
o Salted caramels – add ½ - 1 teaspoon finely ground salt to the mixture, and then lightly sprinkle with flaked salt on top.
Author: Megan Radaich         
Publication: www.foodpreserving.org 
Learn how to make more delicious homemade gifts for Christmas with our Christmas Preserving Guide AVAILABLE HERE
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer