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Caramels I


"I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas."
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1 h 30 m servings 53 cals
Original recipe yields 117 servings (1 - 9x13 inch dish)


  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 15 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Butter a 9x13 inch dish.
  2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
  3. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.


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

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Read all reviews 127
  1. 147 Ratings

Most helpful positive review

I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I've made it with 2 c brown s...

Most helpful critical review

It would be good to find out approximately how long this needs to boil until it reaches the proper temperature, as mine took an incredibly long time. I also wish I'd read the one further review...

Most helpful
Most positive
Least positive

I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I've made it with 2 c brown s...

I've made caramels from a few different recipes, and this one is my favorite. I do, however, tweak it quite a bit. First, I only use 1 cup corn syrup. I boil the sugar and corn syrup to 350 degr...

I really enoyed this recipe "as is". I read several reviews were people had problems with the consistancy of the caramel. 245 t0 250 degrees is the standard for firm ball stage at sea level. If...

My husband, my coworkers and I really dig this recipe. The caramels are fresh, buttery, smooth and addictive. I changed one thing about the recipe, however, and added another step - first, I coo...

This recipe is very easy and results in creamy, chewy caramels that won't pull your fillings out. If you don't get them firm enough or cooked to the right temp the first time, don't be afraid to...

Yummmm!!! I've made a couple batches so far and they keep dissapearing! I found that as long as it's heated to between 238 & 242, they come out so soft and chewy! For a carmel sauce, stop it at ...

I've made this recipes soooo many times now it's hard to count and everyone loves them!!! Instead of a 9 x 13 inch pan, I use an 11 x 13 cookie sheet and the size is perfect (plus you get a lot...

I have now made these 3 times in a week. The first time I had to change pans 3 times - make sure you have a BIG pan or it will boil over!! Needless to say, they came out a little on the soft s...

Well worth the time and effort, my family LOVED these caramels. The first time they came out way too hard, so I let them cool, melted them down and brought them back to the right temperature. ...