- 1 teaspoon plus 1 cup butter, divided
- 1 cup sugar
- 1 cup dark corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside.
- In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.
- Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.
- Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 2-1/2 pounds.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Creamy Caramels
Sort By :
"Fabulous! Line pan w/parchment and you'll never need foil or spray again . .the caramels just slip right off! I usually cook to a degree or two over as I like a slightly darker color and a *bit* more chew. I always double the recipe - perfect for a half jelly roll plan. To speed up the process I also cook medium high until a few degrees off the temp, then turn it down - but you have to stir constantly or scorching happens . .and I scrap my pan, too with no ill effect!"
"My first time making caramels and haven't made any candy in a long time. They were easy to make. The hardest thing was the stirring for me with a sore wrist and shoulder. They turned out better than I expected and very good. I sprinkled with coarse sea salt immediately after pouring into pan to cool."
"This was my first time to make caramels. This recipe was very easy to follow, and they turned out delicious. I've already been asked to make more!!!"
"This was my first time making caramels. They turned out wonderfully :-)"
"I have been making this recipe for about 3 year now. Other then the first time, I have always doubled the recipe since then. I honestly don't know what kind of stove the people who put this recipe up was using, but it always takes me a total of 3 hours to make. If doubling still only 4 min boil. It is always after you add the condensed milk that take the longest, raising the temp to 238 degrees (soft ball stage) takes most of the time because on med-low heat it takes forever. I have let them cool both in the fridge and room temp and they always turn out beautifully either way. I too have dripped them in chocolate. Plain or with the chocolate everyone loves them. Friends rave about them and are always asking if I am making them any time soon."