Caramels

These old-fashioned caramels have the kind of deep, buttery flavor that makes store-bought versions taste like wax in comparison.

Sweetened condensed milk gives you foolproof creaminess, while the corn syrup prevents grainy crystallization so every bite is silky smooth.

Stir constantly as the mixture climbs to 238°F and you’ll be rewarded with chewy, melt-in-your-mouth squares that rival any upscale chocolatier.

Pro Tips

• Use a heavy-bottomed pan: Thin pans create hot spots that can burn the sugar before it reaches temperature. A heavy pan distributes heat evenly.
• Stir constantly once milk is added: Condensed milk can scorch quickly. Keep that wooden spoon moving to prevent burning on the bottom.
• Let cool completely before cutting: Warm caramels will squish and stick. Patience gives you clean, professional squares.