Caramels

Caramels

526

"I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!"
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Ingredients

servings 115 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grease a 12x15 inch pan.
  2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
  3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Reviews

526
  1. 632 Ratings

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Most helpful positive review

There are four important tricks to this recipe. One--very very lightly grease the pan. Two--use a large kettle; mixture actually triples in size during cooking phase. Three--It will take from...

Most helpful critical review

It does not say if you cook it on high, medium or low. I put it in between high & medium. When I poured it out of the pot into the pan, there were large black clumps where it totally burned on t...

There are four important tricks to this recipe. One--very very lightly grease the pan. Two--use a large kettle; mixture actually triples in size during cooking phase. Three--It will take from...

I have read the reviews on this recipe and think I know why some of you have caramels that turn out too soft and some too hard. First of all this recipe says to cook to the hard ball stage. Th...

This is a GREAT recipe, always gets raves! A few tips I've found helpful: First, calibrate your candy thermometer in boiling water. Should read 212 degrees. If it doesn't, adjust your recipe...

Excellent recipe. For you "new" caramel makers out there, please keep in mind that it's going to take anywhere from 40 minutes to an hour of cooking these to get them to the proper temp, but don...

I needed a recipe for Caramel Apples - and I didn't want to do it with store bought caramels. I found that this recipe works perfect as long as you follow these rules: 1) Double it if you wa...

I am a caramel-a-holic and when my local candy maker died, I thought I needed to learn to make my own. This is an excellent recipe. The best taste of any caramel I've had, including very expensi...

These are very yummy. My candy thermometer doesn't really work, so we just cooked until it reached the firm ball stage (a drop of the mixture forms a firm but pliable ball when dopped into ice ...

I have not actually made this recipe, but I do make a lot of candy. I am wondering if some of the people who had trouble getting the temp to 250 degrees were using a non-stick pot instead of a ...

I have adopted some Marines aboard an aircraft carrier and send them goodies each week. This week they are getting these yummy caramels. Due to travel time and heat it is not easy finding appro...