Caramels Recipe - Allrecipes.com
Caramels Recipe
  • READY IN ABOUT hrs

Caramels

Recipe by  

"Homemade caramels."

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Ingredients Edit and Save

Original recipe makes 64 1-inch squares Change Servings

Directions

  1. In a medium saucepan combine brown sugar, sugar, condensed milk and butter. Heat 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.
  2. Pour into an 8x8 inch pan. Cool until firm and cut into squares.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2005

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.

 
Most Helpful Critical Review
Aug 19, 2008

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.

 

30 Ratings

Oct 04, 2010

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.

 
Oct 18, 2008

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

 
Apr 06, 2007

Finally! A caramel recipe that doesn't require corn syrup. Those of us with corn allergies salute you!

 
Aug 29, 2002

Really good, espacially if you are allergic to corn syrup.

 
Sep 08, 2011

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!

 
Aug 29, 2002

Linda, 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!

 

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Nutrition

  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 19 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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