Step 1: Prepare the Ingredients
Measure all the ingredients before you begin. Line an 8-inch square baking pan or tray with parchment paper and lightly grease it with butter.
Step 2: Combine Everything
In a heavy-bottomed saucepan, combine:
- Whole milk
- Granulated sugar
- Butter
- Pinch of salt (if using)
Place the pan over medium heat and stir continuously until the sugar has completely dissolved.
Step 3: Simmer the Mixture
Bring the mixture to a gentle boil. Reduce the heat to medium-low and continue cooking, stirring frequently to prevent scorching.
Cook for 40–50 minutes, or until the mixture thickens and turns a rich golden caramel color.
Step 4: Add Vanilla
Remove the saucepan from the heat and stir in the vanilla extract.
Continue stirring for 2–3 minutes until the mixture becomes smooth and slightly thicker.
Step 5: Pour into the Pan
Immediately pour the hot candy mixture into the prepared pan.
Use a spatula to spread it evenly into a smooth layer.
Step 6: Cool Completely
Let the candy cool at room temperature for about 2 hours, or until fully firm.
Step 7: Cut into Squares
Lift the candy out using the parchment paper.
With a sharp knife, cut into small bite-sized squares. Wipe the knife clean between cuts for neat edges.
Tips for Success
- Stir frequently throughout cooking to avoid burning.
- Use a heavy-bottomed saucepan for even heating.
- If the candy is too soft, cook it a few minutes longer.
- For firmer candies, chill them in the refrigerator for 20–30 minutes before cutting.
Storage
- Store in an airtight container at room temperature for up to 1 week.
- Refrigerate for up to 3 weeks.
- Freeze for up to 2 months. Thaw at room temperature before serving.
Enjoy these creamy homemade milk candies as a sweet snack, holiday treat, or thoughtful homemade gift!
