Creamy Caramels Recipe
- 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
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"My Mother made caramels for years and she always said to NEVER double the recipe."
"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!"
"I would not double."
"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!!!"
"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."