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Creamy Orange Caramels

 Creamy Orange Caramels
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
80 ServingsPrep: 10 min. Cook: 30 min.+ standing


  • 1 teaspoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon McCormick® Pure Orange Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Line an 11-in. x 7-in. dish with foil; grease foil with 1 teaspoon
  • butter.
  • 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.
  • 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.
  • 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).
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Creamy Orange Caramels (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.