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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
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Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (1 piece) equals 72 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 45 mg sodium, 10 g carbohydrate, 0 fiber, 1 g protein.
Originally published as Creamy Caramels in Taste of Home December/January 1995, p25
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 19, 2012 by Jnick66
This is a fantastic easy to make recipe! The first batch I made with the vanilla and it was so yummy I quickly made a second batch with maple extract instead. Unbelievably fantastic!!!!! I plan on trying raspberry and maybe trying to make egg nog flavored...the possibilities are endless!!!!
Reviewed on Dec. 03, 2012 by ChrisBlair
It's addictive. Be forewarned!
Reviewed on Oct. 14, 2012 by Potsie1
Creamy, smooth and simple to make. Dip in some chocolate after it sets and take it to the ultimate level...
Reviewed on May. 26, 2012 by Denisue
These caramels are by far the best I have ever made and I make them every Christmas due to demand. Make sure you cook it long enough or you will end up with caramel ice cream topping!
Reviewed on Jan. 03, 2012 by crazycook86
I make these caramels every year. They are wonderful. I always get great coments and often get asked to bring them to events. They make great gifts as well.I agree I do cut them slightly smaller, generally 70-75 per pan. I use heavy duty foil to line my pan it pulls off better
I make these caramels every year. They are wonderful. I always get great coments and often get asked to bring them to events. They make great gifts as well.
I agree I do cut them slightly smaller, generally 70-75 per pan. I use heavy duty foil to line my pan it pulls off better
Reviewed on Dec. 21, 2011 by mishfish
One thing I would add is to make the pieces smaller than an inch- it very rich.
Reviewed on Dec. 21, 2011 by JessannB
I haven't made these yet but was wondering if you could use a fat free sweetened condensed milk? Anyone know?
Reviewed on Dec. 01, 2011 by mishfish
these are delicious. Makes plenty to share, too.
Reviewed on Sep. 24, 2011 by marshelle
This is the best caramel recipe I have ever made. Easy, delicious, and wonderful for any recipe that calls for caramel. My family and friends are very impressed with the taste and texture of these caramels. Thanks so much for a great recipe
Reviewed on May. 22, 2011 by cweesa
They turned out perfect and so delicious!
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