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READY IN 45 mins

Caramel Candies

Read Reviews (46)

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

Ingredients Edit and Save

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Original recipe makes 1 - 8x8 inch dish Change Servings

1 1/4 cups brown sugar
1 2/3 cups white sugar
1 cup butter
1 cup corn syrup

1 1/4 cups heavy cream
3/4 cup whole milk
2 teaspoons vanilla extract

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Directions

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.

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COOK 20 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 16, 2003

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 great.

—ALYSSA OUVERSON

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Most Helpful Critical Review

Dec 21, 2004

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 (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me! Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less.

—MARMARL

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51 Ratings

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Dec 16, 2003

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 pan.... make sure you coat the pan well w/ butter or spray.

—MAGNOLIAWENCH

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Dec 06, 2005

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 of parchment paper so this can be done with ease), peeling off the paper and cutting the squares with a greased knife.

—COGGHE

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Dec 23, 2004

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 would have boiled over. Second, it took FOREVER to get the mixture to heat up. I finally heated it up to 255 or so. When it cooled, it was hard as a ROCK! Definitely butter the 8X8 dish....it's needed. I couldn't cut the caramel so I put it in a bag and beat it with a hammer (I know that probably sounds funny). The little chunks it made were good but hard. I probably would not make this again.

—KISSYJOY

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Apr 08, 2004

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 pour the caramels into. It made everything simpler, and I didn't have to worry about scratching my pan.

—YETTICHILD

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Dec 27, 2007

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! Thanks for an easy recipe!

—carl4869

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Jul 11, 2006

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 with parchment or teflon coated foil. Once the squares were cut, I stuck them in the fridge for a few minutes, then wrapped them in 3" squares of waxed paper.

—sebat

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Nutrition

Calories
504 kcal
25%

Carbohydrates
72.7 g
23%

Cholesterol
76 mg
25%

Fat
25 g
38%

Fiber
0 g
0%

Protein
1.2 g
2%

Sodium
148 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramel Candies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 504
Calories from Fat: 225

% Daily Value *
Total Fat 25g 38 %
Saturated Fat 15.7g 79 %
Cholesterol 76mg 25 %
Sodium 148mg 6 %
Potassium 77mg 2 %
Total Carbohydrates 72.7g 23 %
Dietary Fiber 0g 0 %
Protein 1.2g 2 %
Sugars 58.1g
Vitamin A 17 %
Vitamin C < 1 %
Calcium 8 %
Iron 2 %
Thiamin 2 %
Niacin 3 %
Vitamin B6 1 %
Magnesium 2 %
Folate 1 %

* 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.