Creamy Caramels
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
64 ServingsPrep: 10 min. Cook: 30 min. + cooling
Ingredients
- 1 cup sugar
- 1 cup dark corn syrup
- 1 cup butter, cubed
- 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.
Nutrition 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.