“Homemade caramels.” - by Linda Rogers
Ingredients
Adjust Servings
Original recipe yields 64 1-inch squares
Directions
- 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.
- Pour into an 8x8 inch pan. Cool until firm and cut into squares.
Nutrition
Amount Per Serving (64 total)
- Calories
- 53 cal
- 3%
- Fat
- 2 g
- 3%
- Carbs
- 8.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"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, resul..." See moreting 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."
opendoor33
"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 o..." See morenly used 3/4 cup of white sugar."
Silk Starlight
"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 ..." See morewhite 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"
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