Search thousands of recipes reviewed by home cooks like you.

Caramels

Caramels

  • Prep

  • Cook

  • Ready In

Linda Rogers

Homemade caramels.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 64 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan combine brown sugar, sugar, condensed milk and butter. Heat 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.
  2. Pour into an 8x8 inch pan. Cool until firm and cut into squares.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Bethany
84
12/7/2005

Just a quick comment to the readers that had sugary caramel... NEVER under any circumstances scrape the pan. The tiny sugar crystals on the sides of the pan can and will crystalize your caramel, resulting in a grainy, yucky caramel. Return it to the pan and boil it on medium-low just until the sugar crystals are dissolved, about 5-10 minutes.

Silk Starlight
19
10/18/2008

If you heat this long enough it can be good to make lollipops. Only thing I changed was I used less white sugar and more brown sugar, I eyeballed it so maybe difference of taking away a third of the white and adding 2/3 more brown. And I sprinkle kosher salt with the brown sugar it gives that sweet salty taste like in those expensive seasalt caramels. It didn't come out grainy at all. Very tasty

opendoor33
18
10/4/2010

Rich and creamy! I think the secret is to melt the butter, then add the sugars. Add the condensed milk last, when the sugars have mostly melted. Also, I used dark brown sugar instead of light, and only used 3/4 cup of white sugar.