Caramels

Caramels

28

"Homemade caramels."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 20 m servings 53 cals
Serving size has been adjusted!

Original recipe yields 64 servings

Adjust

Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

28
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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,...

Most helpful critical review

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 th...

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,...

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,...

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 o...

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

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

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 th...

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 24...

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 c...

I don't know if I did something wrong, but this recipe didn't work for me at all. It turned out very hard, crumbly, and way too sweet. I had better luck with another recipe.