Buttery Caramels




144 pieces




  • ½ cup (1 stick) Challenge Butter
  • 1½ cup sugar
  • 1 cup corn syrup
  • 1 ⅓ cups (one 14 ounce can) sweetened condensed milk


  • 1

    Prepare 9-inch square pan by lightly buttering it or lining with parchment paper.

  • 2

    In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, corn syrup and sweetened condensed milk, stirring constantly.

  • 3

    Cook over medium heat, mixture will caramelize to a golden brown and come to a boil.

  • 4

    Clip on candy thermometer and continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage.)

  • 5

    Pour mixture evenly into prepared pan. When the candy is firm, cut into ¾ inch strips and allow to finish cooling.

  • 6

    Turn candy out of pan and cut into ¾ inch squares.

  • 7

    Wrap individual pieces in 2¾ to 3-inch squares of waxed paper.

  • 8

    Store in an airtight container.


  • !

    Do Not Use waxed paper, plastic wrap or foil to line the pan. Foil adheres to toffee and is difficult to remove; waxed paper and plastic and plastic wrap will not withstand the heat of the candy.

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