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Creamy Caramels Recipe
Creamy Caramels Recipe photo by Taste of Home

Creamy Caramels Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES:64 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES: 64 servings

Ingredients

  • 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

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.

Directions

  1. Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside.
  2. 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.
  3. 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.
  4. 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.
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.
Originally published as Creamy Caramels in Taste of Home December/January 1995, p25

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Creamy Caramels

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 17, 2014

"My Mother made caramels for years and she always said to NEVER double the recipe."

MY REVIEW
Reviewed Dec. 17, 2014

"Great and so easy!!! My first caramels and they were perfect. I didn't have trouble reaching soft ball temp, it just takes some patience. Will be making some more!"

MY REVIEW
Reviewed Dec. 15, 2014

"I would not double."

MY REVIEW
Reviewed Dec. 13, 2014

"Delicious! And does anyone know if this can de doubled? I'm making some as gifts and wonder if I would need to boil 8 minutes or 4 for a double batch? Thanks!!!"

MY REVIEW
Reviewed Dec. 7, 2014

"Was surprised at all the good reviews.I had to cook too long to reach soft-ball stage.

Too much stirring . Disappointed. Made recipe twice with same results."

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