Caramel

Caramel

6

"Caramel that can be made into hard candy for caramel apples or small bite size pieces, soft caramel for making chocolate covered caramel candy or even softer for a dipping sauce for fruit or ice cream substitutes. For caramel dip cook mixture to 225 F."
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Ingredients

1 h servings 273 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 67 mg
  • 3%

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. In a heavy bottomed saucepan, combine sugar, corn syrup, salt and 1 cup non-dairy creamer. 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.
  2. Combine vanilla and remaining creamer and stir, a little at a time, into caramel. For a soft caramel, remove from heat and pour into a buttered 8x8 inch dish. For a hard candy or caramel apple coating, continue cooking until mixture reaches hard ball stage, 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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

First time I've made any candy, or anything close to it. I didn't have any creamer, so I actually used powdered coffee creamer with water. It came out great! I used it to drizzle on cappucino fr...

Most helpful critical review

Needed to send these to missionaries in Africa, and thought this recipe would work. Really don't know what I did wrong, and they're overly soft. Also, I tried one and it tastes just like brown s...

First time I've made any candy, or anything close to it. I didn't have any creamer, so I actually used powdered coffee creamer with water. It came out great! I used it to drizzle on cappucino fr...

I used International Delight Hershey's chocolate caramel flavored coffee creamer. I also used 1/2 C brown sugar. The taste is GREAT! The first time the caramel came out too soft, so I put it...

Excellent! Being lactose intollerant, I cannot have the caramel that is sold in the stores. There is very little difference between this recipe and the store bought caramel.

its great! and you can buy chocolate biscuits to dip it in. It helps you to relax and is great for coffee and biscuits.

Needed to send these to missionaries in Africa, and thought this recipe would work. Really don't know what I did wrong, and they're overly soft. Also, I tried one and it tastes just like brown s...

I made the recipe as written and I was able to get a good caramel consistency- it doesn't form a ball when you drop it in the water but if you can form it together with a spoon after it drops in...