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Creamy Soft Caramels

 Creamy Soft Caramels
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.—Sharon Struthers, Belgrade, Minnesota
81 ServingsPrep: 20 min. Cook: 25 min. + cooling


  • 1 teaspoon plus 1 cup butter, divided
  • 1-1/4 cups packed brown sugar
  • 1 cup sugar
  • Dash salt
  • 1 cup light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Line a 9-in. square pan with foil; grease the foil with 1 teaspoon
  • butter and set aside. In a large saucepan, combine the sugars, salt
  • and remaining butter. Bring to a boil over medium heat, stirring
  • constantly. Stir in corn syrup; return to a boil. Remove from the
  • heat; slowly stir in milk.
  • Cook and stir over medium-low heat until a candy thermometer reads
  • 238° (soft-ball stage). Remove from the heat; stir in vanilla.
  • Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut
  • into 1-in. squares. Wrap individually in waxed paper. Yield: 2-1/2
  • pounds.
Nutritional Facts: 1 piece equals 70 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 28 mg sodium, 12 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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Creamy Soft Caramels (continued)

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