Cinnamon Caramels
These smooth, buttery Cinnamon Caramels feature a warm cinnamon finish and a rich, silky texture. Perfect for gifting or holiday treats, they offer an elegant balance of sweetness and spice.
24 Servings
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup corn syrup Karo syrup
- 10 oz sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon cinnamon extract
- Flaked salt for finishing (optional)
Instructions
Prepare the Baking Dish
- Grease a 9 × 13-inch baking dish thoroughly with butter. Do not use nonstick cooking spray, as it may alter the flavor of the finished caramel. Set the dish aside until needed.
Combine and Heat the Ingredients
- In a large nonstick saucepan set over medium heat, add the butter, granulated sugar, brown sugar, corn syrup, sweetened condensed milk, and salt. Cook while stirring continuously until the butter is fully melted and the sugars have dissolved completely.
Cook to Soft-Ball Stage
- Once the mixture is smooth, continue cooking over medium heat while stirring constantly. Allow the caramel to reach 238°F (soft-ball stage) as measured with a candy thermometer.
Add the Cinnamon Extract
- Immediately remove the saucepan from the heat to prevent overcooking. Stir in the cinnamon extract until it is fully incorporated.
Pour and Cool the Caramel
- Carefully pour the hot caramel into the prepared baking dish. Sprinkle the surface with flaked salt, if desired. Allow the caramel to cool completely at room temperature before cutting.
Cut and Serve
- Once fully cooled, cut the caramel into 1-inch squares. Store in an airtight container or wrap individually for gifting.
Notes
This recipe is naturally gluten-free, as all listed ingredients do not contain gluten. However, to ensure complete gluten safety:
- Confirm that the corn syrup, sweetened condensed milk, and cinnamon extract are labeled gluten-free, as manufacturing facilities vary.
- Avoid cross-contamination by using clean utensils, pans, and cutting boards.
- If gifting to someone with celiac disease, individually wrap the caramels using certified gluten-free parchment or wax paper.