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Vanilla Cinnamon Caramels | Creme de la Crumb

Vanilla Cinnamon Caramels

Silky and rich vanilla cinnamon caramels  you can whip up in a hurry - perfect for holiday neighbor gifts! 
Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 30
Author Tiffany


  • 1 1/2 sticks butter (12 tablespoons)
  • 1/2 cup granulated sugar
  • 3 tablespoons light corn syrup
  • 1 14-ounce can sweetened condensed milk
  • 1/2 teaspoon McCormick Pure Vanilla Extract
  • 1/4 teaspoon McCormick Ground Cinnamon


  • In a medium sauce pan melt 1 1/2 sticks of butter with 1/2 cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note) Once golden color is reached, remove from heat and stir in cinnamon and vanilla.
  • Pour into a greased, foil-lined 8x8 inch pan and allow to cool. (You can place it in the fridge to speed up the cooling process or allow to cool at room temperature.) Cut into squares and wrap in wax paper. Store at room temperature up to 2 weeks.


If your caramel starts to separate (the butter pools on top of the caramel in the pan), remove from heat and whisk whisk whisk like crazy til it comes back together. Then return to heat and continue to whisk until golden color is achieved.
Prep time does not include cooling time.