Caramel Candies

Caramel Candies

sal

"These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla."
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Ingredients

45 m servings 504 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 72.7g
  • 23%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 148 mg
  • 6%

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. Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, 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 an 8x8 inch pan. Let cool before cutting.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 51
  1. 58 Ratings

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Most helpful positive review

Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works gr...

Most helpful critical review

All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan ...

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Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works gr...

All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan ...

Wonderful! I made these for Christmas and got rave reviews. I cooked the mixture to about 238 deg. and it's chewy, but doesn't get stuck in your teeth. It's a little hard to remove from the p...

After reading everyones reviews, I cooked only till 238 degrees and lined my pan with parchment paper and greased the paper well..had no problem lifting out the entire square (leave an overhang ...

Perfect! I boiled it to 250 on the dot. They turned out great, chewy but firm enough to wrap easily. Also I used one of those foil cookies sheets that come in sets of 2 and are about $1.20 to po...

I was optimistic in making these but was somewhat disappointed with the results. First of all, I had to dump my mixture into a large pan because a medium pan was way too small. The mixture wou...

I didn't know caramel candies could be so easy! Much easier than other recipes-- and more successful too! I didn't have whole milk so I tried 1% instead. They still turned out wonderful! Tha...

These are decadent! I had some issues with my candy thermometer, but I cooked it to about 250. I poured the mixture into a greased 8x8 pan. If I do it again, I will definitely line the pan ...

These are easy and delicious. Make sure you use a large enough pan, at least a 3 qt sauce pan, because when the sauce boils, it increases in volume quite a bit. We used both a candy thermometer...

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