Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 72
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 45 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g


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Creamy Caramels

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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.

  • Re: Creamy Caramels

    I use light corn syrup. I also just butter the pan and don't use any foil. it works perfect.

    marydienner
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