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Creamy Caramels

 Creamy Caramels
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
64 ServingsPrep: 10 min. Cook: 30 min. + cooling


  • 1 teaspoon plus 1 cup butter, divided
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon McCormick® Pure 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.
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.

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Creamy Caramels (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.