Buttery Caramels


144 pieces




  • ½ cup (1 stick) Challenge Butter
  • 1½ cup sugar
  • 1 cup corn syrup
  • 1 ⅓ cups (one 14 oz. 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" 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.