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Butterscotch Caramels

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  • 3/4 cup sweetened condensed milk
  • 2 cups firmly packed light brown sugar
  • 1 cup butter
  • 1/2 teaspoon salt
  • 1 cup dark Karo corn syrup
  • 1 teaspoon vanilla extract


  1. Cook all ingredients except vanilla extract together in a large saucepan to 240 degrees F.
  2. Add vanilla extract. Cook to 246 degrees F.
  3. Pour into a buttered tin 1-inch deep. Press nuts into candy if desired.
  4. Cut when cool.