Caramels I

Caramels I

108
JUDI K. 0

"I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas."

Ingredients

1 h 30 m {{adjustedServings}} servings 53 cals
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Original recipe yields 117 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Butter a 9x13 inch dish.
  2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
  3. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

108
  1. 129 Ratings

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I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I've made it with 2 c brown s...

I've made caramels from a few different recipes, and this one is my favorite. I do, however, tweak it quite a bit. First, I only use 1 cup corn syrup. I boil the sugar and corn syrup to 350 degr...

I really enoyed this recipe "as is". I read several reviews were people had problems with the consistancy of the caramel. 245 t0 250 degrees is the standard for firm ball stage at sea level. If...