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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
This recipe is:
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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 Apr. 15, 2011 by eleyana
This was one of the most popular candies I made this Christmas. I used Lyle's Golden syrup because DD is allergic to corn and they were absolutely fabulous!
Reviewed on Feb. 22, 2011 by debbiesuer
This was the most delicious caramels I have ever tasted. East to make. My son and I could hardly stop eating them while we were wrapping them :). Definitely a keeper!
Reviewed on Dec. 17, 2010 by jane428
YUM !!!! It doesn't get any better. Caramel it doesn't get any better!
Reviewed on Dec. 12, 2010 by plschmitz
I have also used this recipe for several years. They are time consuming but well worth the effort. I get many requests for it at Christmas time. I have decreased the butter slightly as mine seem to get a greasy look if I use the full cup. Otherwise they are so creamy and delicious. If wrapped too early, they tend to stick to the foil/wax paper. If this happens, place in the refrigerator for a few minutes and they unwrap perfectly, but will need to soften once unwrapped!
Reviewed on Nov. 20, 2010 by marshelle
I have used this caramel recipe over and over. I never buy caramels anymore. I use it in recipes just like you would a bag of caramel you buy in the store. It is easy, delicious, and a coveted gift by many of my friends. Don't hesitate to make these, you won't be disappointed.
Reviewed on Sep. 19, 2010 by laurij99
Delicious and so easy to make. I sometimes add nuts, but other than that I follow the recipe exactly and it always tastes great.
Reviewed on Jan. 24, 2010 by emili1805
These carmels are amazing!! I sprayed the pan with cooking spray and wrapped in parchment paper instead of waxed paper, but other than that, I didn't change a thing. They are delicious and make perfect gifts.
Reviewed on Jan. 21, 2010 by Cassie07
Carmels were gooey and the foil would not come off. I looked at other carmel recipes and they say to cook to hard ball stage (this receipe said soft ball stage). I will try them again, but will cook to a hard ball stage and see if that helps. As for taste, they are 'very good.'
Reviewed on Dec. 10, 2009 by su2harba
These caramels are excellent! Everyone loves them.
Reviewed on Dec. 06, 2009 by bket
These caramels are the absolute BEST! Every year I get so many requests for my "secret" recipe caramels I can hardly keep up with the demand. Well worth the time! THANK YOU for this wonderful recipe. Don't change a thing.
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