Soft Caramels

Using Sweetened Condensed Milk

Preparation info

  • Difficulty


  • Yield:

    182 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 500 g 18 oz 30%
Sweetened condensed milk 360 g 13 oz 21%
Water 200 g 7 oz 12%
Vanilla bean, split and scraped 1 bean 1 bean
Glucose syrup 430 g 15 oz 25%
Butter 200 g 7 oz 12%
Salt 1 tsp 1 tsp <1%
Batch Size 1690 g 60 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed


  1. Combine the sugar, sweetened condensed milk, water, and vanilla bean and its seeds in a heavy saucepan. Bring to a boil while stirring constantly.
  2. Add the glucose syrup and continue cooking over medium heat while stirring constantly.
  3. When mixture reaches 110°C/230°F, add the butter and continue cooking while stirring.
  4. When mixture reaches 117°C/243°F, add the salt, remove from the heat, and remove the vanilla bean.
  5. Pour the mixture into a frame 12 × 12 × ½ in set on oiled parchment paper. Allow to cool to room temperature.
  6. Precoat the slab with the tempered dark chocolate. Mark with a 20-mm/⅞-in caramel cutter, then cut, using a sharp, oiled chef’s knife.
  7. Dip the caramels in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make a diagonal wave pattern on the top surface of each piece.