Recipe by Shearyah Hawkins
"Caramel that can be made into hard candy for caramel apples or small bite size pieces, soft caramel for making chocolate covered caramel candy or even softer for a dipping sauce for fruit or ice cream substitutes. For caramel dip cook mixture to 225 F."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
liquid non-dairy creamer
First time I've made any candy, or anything close to it. I didn't have any creamer, so I actually used powdered coffee creamer with water. It came out great! I used it to drizzle on cappucino from my new expresso maker. MmmmM!
Needed to send these to missionaries in Africa, and thought this recipe would work. Really don't know what I did wrong, and they're overly soft. Also, I tried one and it tastes just like brown sugar.Texture-wise I'm wondering if it has anything to do with the creamer I used.
I used International Delight Hershey's chocolate caramel flavored coffee creamer. I also used 1/2 C brown sugar. The taste is GREAT!
The first time the caramel came out too soft, so I put it back in the pot and reboiled. It came out fine. (I never could get it to ball and flatten like the directions say.) Tip: use a bigger pot than you think! It expands and bubbles quite a bit, and if it overflows on the oven it's a real pain to get off. Also, be sure to butter the wax paper very well, or it will stick. Next time I'll spoon the mixture onto little pieces of wax paper before it cools. (Maybe buttered waxed paper in mini muffin tins would work?) This way you don't have the pain of cutting it and getting that waxed paper off before wrapping the individual pieces.
Excellent! Being lactose intollerant, I cannot have the caramel that is sold in the stores. There is very little difference between this recipe and the store bought caramel.
its great! and you can buy chocolate biscuits to dip it in. It helps you to relax and is great for coffee and biscuits.
I made the recipe as written and I was able to get a good caramel consistency- it doesn't form a ball when you drop it in the water but if you can form it together with a spoon after it drops in then it is done. It didn't taste good though, just sweet, no flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 27
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
These dark chocolate coins are the currency of pure deliciousness.
Can’t decide between cookies, caramel candies, or chocolates? They're all three!
See how to make a top-rated caramel corn recipe.