Six-Minute Caramels

Quick, creamy, and buttery—these caramels come together in just 6 minutes (plus cooling time)! Perfect for gifts, snacking, or topping desserts.

Prep: Line a small baking dish (8×4″ loaf pan or 6×6″ square) with parchment paper.
Mix: In a medium saucepan, combine melted butter, corn syrup, both sugars, and sweetened condensed milk. Stir well.
Cook: Bring to a rapid boil over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula.
- Time it: Boil for exactly 6 minutes (set a timer!). The mixture should reach 245–250°F (118–121°C) on a candy thermometer (firm-ball stage).
Finish: Remove from heat and stir in vanilla and salt (if using).
Pour: Immediately transfer to the prepared pan. Let cool 10 minutes, then sprinkle with flaky sea salt (optional).
Set: Cool completely (about 2 hours) or speed it up in the fridge.
Cut: Slice into squares or wrap in parchment paper for gift-giving!

Stir nonstop to prevent burning.
No thermometer? Drop a bit of caramel into ice water—it should form a firm but pliable ball.
Softer caramels? Stop cooking at 240°F (115°C).
Storage: Keep in an airtight container for up to 2 weeks (if they last that long!).

Enjoy your fast, foolproof caramels! Let me know if you’d like variations (chocolate-dipped, spiced, etc.). 😊🍬