Caramel Candies

Caramel Candies

47 Reviews 1 Pic
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  sal

“These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.”

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Adjust Servings

Original recipe yields 1 - 8x8 inch dish



  1. Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.

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Reviews (47)

Rate This Recipe


Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works great.



All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me! Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less.



Wonderful! I made these for Christmas and got rave reviews. I cooked the mixture to about 238 deg. and it's chewy, but doesn't get stuck in your teeth. It's a little hard to remove from the pan.... make sure you coat the pan well w/ butter or spray.

More Reviews

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Amount Per Serving (12 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 25 g
  • 38%
  • Carbs
  • 72.7 g
  • 23%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet



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Chewy Caramel


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Dumplings and Cocky's Joy (Caramel Sauce)