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Creamy Orange Caramels Recipe

Creamy Orange Caramels Recipe

Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. —Shelly Bevington-Fisher, Hermiston, Oregon
TOTAL TIME: Prep: 10 min. Cook: 30 min.+ standing YIELD:80 servings


  • 1 teaspoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract


  • 1. Line an 11-in. x 7-in. dish with foil; grease foil with 1 teaspoon butter.
  • 2. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
  • 3. Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm.
  • 4. Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into 1-in. x 3/4-in. pieces. Wrap individually in waxed paper; twist ends. Yield: about 2-1/2 pounds (80 pieces).
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.

Wine Pairings

Sweet White Wine

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