Caramels

477 Reviews 39 Pics
Barbara
Recipe by  Barbara

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 to 5 dozen caramels

ADVERTISEMENT

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.

Share It

Reviews (477)

Rate This Recipe
LADYTY1
1566

LADYTY1

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 30 to 40 minutes to get to 250 degrees. Finally, make sure caramels are cooled or they will stick to wax paper. If too cooled, they will be hard to cut. I put mine in freezer for 5 minutes after about 10 minutes sitting in pan on counter top. They were really easy to cut and wrap.

PAWSPATCH
966

PAWSPATCH

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. The hard ball stage has a range of 250 - 266 degrees. To find out what degree you should use for your candy, use this calculation...Candy should come in 1 degree lower than indicated in the recipe for each increase of 500 feet above sea level. For instance if your recipe calls for 250 degrees and you live at 2000 feet above sea level, take 4 degrees off which would come to 246 degrees. Also, the book says that one day your candy may set using 250 degrees and the next day it may take 254 degrees depending on weather, etc. You could always use the cold water test...drop a teaspoon into very cold water to see how it sets. Hard ball stage should hold it's shape when removed from the water and formed into a ball, but should still be pliable.---I HOPE THIS HELPS!!! Kim

FAMILYOF498
814

FAMILYOF498

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 accordingly. I'm on my 2nd thermometer and both have been 5-7 degrees off. Also, instead of greasing the pan I line it with parchment paper. The caramels won't be extra greasy, won't stick to the paper and can be easily lifted out when set.

More Reviews

Similar Recipes

Baked Flan
(229)

Baked Flan

Caramels I
(106)

Caramels I

Chocolate Covered Caramels
(81)

Chocolate Covered Caramels

Caramel Candies
(47)

Caramel Candies

Licorice Caramels
(40)

Licorice Caramels

Durbin Hotel Sugar Cream Pie
(30)

Durbin Hotel Sugar Cream Pie

Nutrition

Amount Per Serving (60 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Flan

>

next recipe:

Caramels