Making your own caramel candy: a delicious treat with a rich, buttery flavor.

Instructions in a sequence.

Get the baking pan ready.

Cover an 8×8-inch baking pan with parchment paper, leaving some extra paper on the sides to help you lift out the caramel once it hardens. Put a little butter on the parchment paper to keep the caramel from sticking.

Melt the butter.

In a thick-bottomed pot, melt the butter on medium heat. Make sure to use a big enough pan because the caramel mixture will rise while cooking.

4. Put the sugar and syrup.

After the butter has melted, put the brown sugar, corn syrup, and sweetened condensed milk in the pot. Keep stirring the mixture with a wooden spoon or a spatula that can withstand heat to make sure all the ingredients are mixed well together.

Make the caramel.

Place a candy thermometer on the side of the pan, ensuring it does not touch the bottom of the pan. Heat the mixture on medium heat until it boils, stirring often.

Keep cooking the caramel until it reaches 240°F (115°C), which is called the soft-ball stage. This makes sure that the caramel stays soft and chewy once it cools down. Be patient, it may take 15-20 minutes to reach this temperature, but it will be worth the wait!

Add vanilla extract and a pinch of salt.