Caramel Recipe -
Caramel Recipe
  • READY IN 1 hr


Recipe by  

"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 Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2003

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 from my new expresso maker. MmmmM!

Most Helpful Critical Review
Feb 20, 2010

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 sugar.Texture-wise I'm wondering if it has anything to do with the creamer I used.


7 Ratings

Mar 05, 2007

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 back in the pot and reboiled. It came out fine. (I never could get it to ball and flatten like the directions say.) Tip: use a bigger pot than you think! It expands and bubbles quite a bit, and if it overflows on the oven it's a real pain to get off. Also, be sure to butter the wax paper very well, or it will stick. Next time I'll spoon the mixture onto little pieces of wax paper before it cools. (Maybe buttered waxed paper in mini muffin tins would work?) This way you don't have the pain of cutting it and getting that waxed paper off before wrapping the individual pieces.

Oct 08, 2003

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.

Nov 07, 2004

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

Nov 22, 2011

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 then it is done. It didn't taste good though, just sweet, no flavor.


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

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

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