Recipe by Linda Rogers
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
light brown sugar
1 (14 ounce) can
sweetened condensed milk
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, resulting 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.
I'll admit that I am a first time caramel (candy) maker, but I did not care for this. I mean... how do you get the sugars to melt to 250 degrees without burning the sugar? (Yes I have a candy thermometer.) Stiring obviously made it worse. Not only was it grainy, but it had burnt chunks it it.
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 white 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
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 only used 3/4 cup of white sugar.
Finally! A caramel recipe that doesn't require corn syrup. Those of us with corn allergies salute you!
Really good, espacially if you are allergic to corn syrup.
I'm not sure why other reviewers didn't stir their caramel mixture while cooking? It doesn't say not to! Anyway, my caramels turned out delicious! I turned off the heat once my mixture hit 245 degrees F because the temperature keeps rising once the heat is off. I poured my mixture in a buttered glass dish and refrigerated. I will definitely make again!
Thank you for this recipe! I am a really busy Mom that needed to adjust my candy making time but keep the quality as good as the longer versions.
These caramels are excellent! Easy to cut and smooth and rich to eat! BUT the best part is these are so easy! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 18
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make chewy, satiny-smooth caramel candies from scratch.
See how to make sweet peppermint treats that positively melt in your mouth.
See how to make a rich-and-creamy peanut butter fudge.