Caramels II Recipe - Allrecipes.com
  • READY IN hrs

Caramels II

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

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Original recipe makes 1 - 9x13 inch dish Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 45 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2002

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

 
Most Helpful Critical Review
Mar 29, 2005

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. If you read this do not make this caramel.

 

8 Ratings

Dec 23, 2002

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!

 
Dec 24, 2007

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 also calls for a bunch of white sugar and barely any brown sugar so it comes out looking like a bunch of cooked grease. Ours did not set up, we followed directions exactly and ended up with a huge sticky mess to dump out. Guess I am going back to my old recipe for caramels....at least I know it works!

 
Oct 26, 2007

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 out the additional cup of sweetened condensed milk. I stirred until it was at soft ball stage, then coated the apples. This doesn't get break-a-tooth hard when you refridgerate it, and was perfect. A tip for cleaning: run HOT water over the pan, it'll gradually melt the caramel away. Cold water just makes it that much harder to get clean.

 
Jan 26, 2007

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

 
Apr 25, 2007

Good!

 

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Nutrition

  • Calories
  • 39 kcal
  • 2%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 10 mg
  • < 1%

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

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