--- title: "Chilean Calugas — Homemade Soft Caramels with Condensed Milk Recipe" description: "Versión en Español. Chilean calugas are soft, rectangular caramels made by caramelizing white and brown sugar, then cooking it with butter, condensed milk, and vanilla until thick, setting it overnigh..." url: https://www.chileanfoodrecipes.com/chilean-calugas-soft-condensed-milk-caramels-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-calugas-soft-caramels-featured.jpg categories: ["Desserts"] type: post lang: en --- # Chilean Calugas — Homemade Soft Caramels with Condensed Milk Recipe [Versión en Español](https://comidaschilenas.com/receta-de-calugas-caseras/) ![Homemade Chilean calugas, soft caramels cut and wrapped in wax paper](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-calugas-soft-caramels-featured.jpg)*Homemade Chilean calugas* Chilean calugas are soft, rectangular caramels made by caramelizing white and brown sugar, then cooking it with butter, condensed milk, and vanilla until thick, setting it overnight, and cutting it into squares. They take 12 hours of setting plus 30 minutes of cooking and serve 8 people. They are an easy homemade candy loved by children and adults, and you can customize them with nuts or cocoa. ## How to Make Chilean Calugas? These calugas are very simple to make with condensed milk and sugar, both white and brown, and give delicious caramels you can eat right away or store for a special occasion. The key is cooking the mixture until it pulls away from the bottom of the pot. ## Nutritional Information Each serving of calugas contains approximately 393 kcal, 1 g of protein, 14 g of fat (9 g of saturated fat), 45 mg of cholesterol, 64 g of carbohydrates, 64 g of sugars, and 50 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Calugas Recipe **Preparation:** 12 hours (setting) **Cooking:** 30 minutes **Servings:** 8 people ### Ingredients - 400 g (14 oz) of sweetened condensed milk - 200 g (1 cup) of white sugar - 200 g (1 cup) of light brown sugar - 50 g (1.8 oz) of butter - 1 teaspoon of vanilla extract ### Instructions 1. Line a square tin of about 20 x 20 cm with aluminum foil and butter it completely. In a large pot, combine the white and brown sugar and heat over medium high heat until you have a light golden caramel. ![Condensed milk, the base of the calugas](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/condensed-milk-torta-de-auyama.jpg)*Condensed milk* 1. Add the butter and stir with a wooden spoon until combined. Add the condensed milk and the vanilla and keep cooking over medium heat, stirring, until the mixture thickens so much that you can see the bottom of the pot when you draw the spoon through it. ![Butter to stir into the caramel](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/softened-butter-mocha-buttercream.jpg)*Butter* 1. Pour the mixture into the lined tin, cover with plastic wrap, and let it set for about 12 hours or until firm to the touch. Unmold by peeling off the foil, cut into pieces with a lightly oiled knife, and wrap each caluga in wax paper with the smooth side facing in. ## Additional Tips ### Use a thermometer A kitchen thermometer helps the caramel reach about 115 to 120 C (239 to 248 F), the soft ball stage that gives calugas their chewy texture. ### Set them somewhere dry Let the calugas rest in a dry, well ventilated place for the full 12 hours. Humidity keeps them from setting firm. ### Oil the knife A lightly oiled knife cuts clean squares without the caramel sticking to the blade. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Brown sugar | Panela or chancaca | 1:1 | Deeper molasses flavor | | Vanilla | Coffee extract | 1:1 | Mocha notes | | Plain | Chopped walnuts | 1/2 cup | Calugon style | | Plain | Cocoa powder | 2 tbsp | Chocolate caramel | ## Frequently Asked Questions (FAQs) ### 1. How do I know the caramel is ready without a thermometer? Use the soft ball test: drop a little of the mixture into a glass of cold water; if once cool you can shape it with your fingers without it sticking, it is ready. ### 2. Can I use other types of sugar? Yes, you can try dark brown sugar or panela, but they will change the flavor and color. Light brown sugar gives the characteristic caramel flavor. ### 3. Can I add other ingredients? Of course. Chopped walnuts, coffee extract, cocoa powder, or a pinch of salt all give calugas a more complex flavor. ### 4. How should I store calugas? Wrap them individually in wax paper and keep them in an airtight container in a cool, dry place for up to two weeks. ## What Is a Caluga? Caluga is a Chilean word recognized by the Real Academia Espanola for a soft, brown, rectangular caramel. The best known commercial version is the Calugon Pelayo, which added walnuts to the recipe. ## History of Calugas in Chile Calugas are a traditional Chilean candy, made at home for generations and sold in kiosks across the country. Over the years the word also gave its name to the famous circus of Tony Caluga. ## Did You Know? The Chilean expression picho caluga, meaning great or fantastic, is said to come from the 1920s shows of the Tony Caluga circus, whose clown used it whenever everything went wonderfully. ## Recommended - [Raspberry and Walnut Caluga Cake Recipe](https://www.chileanfoodrecipes.com/raspberry-and-walnut-caramel-cake-caluga-recipe/) - [Chilean Sustancias Dulces Recipe](https://www.chileanfoodrecipes.com/chilean-sustancias-dulces-homemade-marshmallows-recipe/) - [Chilean Chumbeque Recipe](https://www.chileanfoodrecipes.com/chilean-chumbeque-iquique-layered-nougat-recipe/) - [Chilean Chocman Recipe](https://www.chileanfoodrecipes.com/chilean-chocman-manjar-chocolate-bar-recipe/)