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
   (34)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 26, 2014

"I had a problem getting this to soft ball stage. They didnt end up firm enough, but I was still able to wrap the as candies. Wonderful flavor ! It's a keeper recipe if I can figure out the cooking time."

MY REVIEW
Reviewed Mar. 9, 2014

"They are so delicious I could eat a batch by myself. However, I can't get the mixture to heat to the soft ball stage (238 degrees F). they turn out too soft. Can anyone suggest why? I tried it twice and used using an All-Clad pan."

MY REVIEW
Reviewed Jan. 9, 2014

"Delicious! My family thought it tasted better than See's candy!"

MY REVIEW
Reviewed Jan. 7, 2014

"Fantastic! I put these on my cookie trays for Christmas this year and they were everyone's favorite"

MY REVIEW
Reviewed Jun. 12, 2013

"These caramels were so "melt in your mouth" wonderful and had such a buttery flavor that this recipe is going to be my number one "go to" recipes for caramels from here on out."

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