Caramels II

sal 21

"Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels."


1 h 30 m servings 39 cals
Serving size has been adjusted!

Original recipe yields 117 servings



  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Butter a 9x13 inch dish.
  2. In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. 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. Pour in remaining milk. Heat, without stirring, 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 prepared pan. Let cool before cutting into 1 inch squares.
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  1. 8 Ratings


I followed the directions to a tee and before i got to 250 degrees on my candy ther. the candy was burnt not to mention i have to soak my pot for it has atleast 1 inch of burnt candy stuck to it...

this recipe says, "heat without stirring, to 250 to 265 degrees F", and it burnt! Thanks for helping me waste about $7, and all that time!

If I could give this recipe a negative star rating, I would! First it calls for a NOT stirring it, which makes absolutely no sense to me, although we did not stir it and it melted just fine. It...

soft caramal that's delicious with other things, not by itself.

I loved this recipe, though, I tweaked it a bit. I lost my old recipe for caramel when my computer crashed. I only use it to coat granny smith apples, before coating them in chocolate. I left ou...

Taste is excellent, but never set up enough to cut into cubes.