Caramel

6 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“Caramel that can be made into hard candy for caramel apples or small bite size pieces, soft caramel for making chocolate covered caramel candy or even softer for a dipping sauce for fruit or ice cream substitutes. For caramel dip cook mixture to 225 F.” - by Shearyah Hawkins

Ingredients

3 cups white sugar
1 1/2 cups corn syrup
1 pinch salt
2 cups liquid non-dairy creamer
1/2 teaspoon vanilla extract

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Metric US

Original recipe yields 4 cups

Directions

In a heavy bottomed saucepan, combine sugar, corn syrup, salt and 1 cup non-dairy creamer. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Combine vanilla and remaining creamer and stir, a little at a time, into caramel. For a soft caramel, remove from heat and pour into a buttered 8x8 inch dish. For a hard candy or caramel apple coating, continue cooking until mixture reaches hard ball stage, 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.

Nutrition

Amount Per Serving (16 total)

Calories
273 cal
14%

Carbs
64.5 g
21%

Based on a 2,000 calorie diet

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Reviews (6)

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Joseph Ogg

Nov. 15, 2003

"First time I've made any candy, or anything close to it. I didn't have any creamer, so I actually used powdered coffee creamer with water. It came out great! I used it to drizzle on cappucino from my ..." See morenew expresso maker. MmmmM!"

MPEPLIN

Mar. 5, 2007

"I used International Delight Hershey's chocolate caramel flavored coffee creamer. I also used 1/2 C brown sugar. The taste is GREAT! The first time the caramel came out too soft, so I put it back ..." See morein the pot and reboiled. It came out fine. (I never could get it to ball and flatten like the directions say.) Tip: use a bigger pot than you think! It expands and bubbles quite a bit, and if it overflows on the oven it's a real pain to get off. Also, be sure to butter the wax paper very well, or it will stick. Next time I'll spoon the mixture onto little pieces of wax paper before it cools. (Maybe buttered waxed paper in mini muffin tins would work?) This way you don't have the pain of cutting it and getting that waxed paper off before wrapping the individual pieces."

WINKANDBLINK

Oct. 8, 2003

"Excellent! Being lactose intollerant, I cannot have the caramel that is sold in the stores. There is very little difference between this recipe and the store bought caramel...." See more"

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