Creamy Caramels
Taste of Home
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I discovered this recipe in a local newspaper several years ago and have made these soft buttery caramels ever since. Everyone asks for the recipe once they have a taste. I make them for Christmas, picnics and charity auctions. They are so much better than store-bought caramels.
-Marcie Wolfe, Williamsburg, Virginia
SERVINGS: 64
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 30 min. + cooling
Ingredients:
- 1 cup sugar
- 1 cup dark corn syrup
- 1 cup butter or margarine
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
Directions:
Line an 8-in. square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 64 pieces.