Caramels I

Caramels I

106 Reviews 8 Pics
  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Recipe by  JUDI K.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch dish

Directions

  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.

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Reviews (106)

Rate This Recipe
Sandy
116

Sandy

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 sugar too. My family loves the richer taste that the brown sugar gives the caramels. This is a very easy and fail proof recipe as long as you keep the heat on medium to low

campagnes
83

campagnes

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 degrees, then remove from heat and add butter (only about 1 stick, usually less) and 1 tsp. salt. Then I add the cream to the mixture, but I heat it first. Add the hot cream in a slow stream while stirring constantly, then return to the heat and boil to 250 degrees. Comes out perfect every time.

Brett Janicek
73

Brett Janicek

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 you are above sea level then you should use your thermometer to see at what temperature water boils at your altitude. You then subtract that temperature from the standard of 212 degrees that water boils at sea level. Using that differential, subtract it from the standard 245-250 firm ball stage and that will give you a more accurate temperature of what the firm ball stage is at your altitude. EXAMPLE: I live at 4700 ft. water boils here at 213 degrees. For firm ball at my altitude I shoot for 236 to 241 degrees. Also, you should shut the heat off a few degrees early as the temperature will continue to rise even after you remove it from the heat. I hope that this helps.

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Nutrition

Amount Per Serving (117 total)

  • Calories
  • 53 cal
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 6.8 g
  • 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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