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READY IN 1½ hrs

Caramels II

Read Reviews (7)

"Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels." — sal

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Original recipe makes 1 - 9x13 inch dish Change Servings

1 cup white sugar
1/2 cup brown sugar

2 cups sweetened condensed milk, divided
1 1/2 cups corn syrup

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Directions

Butter a 9x13 inch dish.
In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. 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. Pour in remaining milk. Heat, without stirring, 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 prepared pan. Let cool before cutting into 1 inch squares.

Kitchen-Friendly View

PREP 45 mins
COOK 45 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 17, 2002

soft caramal that's delicious with other things, not by itself.

—ANGIEPANGIE001

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Most Helpful Critical Review

Mar 29, 2005

I followed the directions to a tee and before i got to 250 degrees on my candy ther. the candy was burnt not to mention i have to soak my pot for it has atleast 1 inch of burnt candy stuck to it. If you read this do not make this caramel.

—PEJMO3

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8 Ratings

Dec 23, 2002

this recipe says, "heat without stirring, to 250 to 265 degrees F", and it burnt! Thanks for helping me waste about $7, and all that time!

—TESHAANNHEALD

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Dec 24, 2007

If I could give this recipe a negative star rating, I would! First it calls for a NOT stirring it, which makes absolutely no sense to me, although we did not stir it and it melted just fine. It also calls for a bunch of white sugar and barely any brown sugar so it comes out looking like a bunch of cooked grease. Ours did not set up, we followed directions exactly and ended up with a huge sticky mess to dump out. Guess I am going back to my old recipe for caramels....at least I know it works!

—TTOMME

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Oct 26, 2007

I loved this recipe, though, I tweaked it a bit. I lost my old recipe for caramel when my computer crashed. I only use it to coat granny smith apples, before coating them in chocolate. I left out the additional cup of sweetened condensed milk. I stirred until it was at soft ball stage, then coated the apples. This doesn't get break-a-tooth hard when you refridgerate it, and was perfect. A tip for cleaning: run HOT water over the pan, it'll gradually melt the caramel away. Cold water just makes it that much harder to get clean.

—LYTHA

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Jan 26, 2007

Taste is excellent, but never set up enough to cut into cubes.

—connier

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Apr 25, 2007

Good!

—.

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Nutrition

Calories
39 kcal
2%

Carbohydrates
8.7 g
3%

Cholesterol
2 mg
< 1%

Fat
0.5 g
< 1%

Fiber
0 g
0%

Protein
0.4 g
< 1%

Sodium
10 mg
< 1%

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

Nutritional Information

Caramels II

Serving Size: 1/117 of a recipe
Servings Per Recipe: 117
Amount Per Serving
Calories: 39
Calories from Fat: 4

% Daily Value *
Total Fat 0.5g < 1 %
Saturated Fat 0.3g 1 %
Cholesterol 2mg < 1 %
Sodium 10mg < 1 %
Potassium 21mg < 1 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 0g 0 %
Protein 0.4g < 1 %
Sugars 6.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
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.