Caramels

Caramels

523

"I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!"

Ingredients

{{adjustedServings}} servings 115 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Grease a 12x15 inch pan.
  2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
  3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
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Reviews

523
  1. 629 Ratings

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There are four important tricks to this recipe. One--very very lightly grease the pan. Two--use a large kettle; mixture actually triples in size during cooking phase. Three--It will take from...

I have read the reviews on this recipe and think I know why some of you have caramels that turn out too soft and some too hard. First of all this recipe says to cook to the hard ball stage. Th...

This is a GREAT recipe, always gets raves! A few tips I've found helpful: First, calibrate your candy thermometer in boiling water. Should read 212 degrees. If it doesn't, adjust your recipe...