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Old-Fashioned Caramels

 Old-Fashioned Caramels
Before I was married, my future father-in-law would fix these creamy caramels at Christmas and send me some. The recipe has been in my husband's family for, when we got married, I learned to make them, too.
72 ServingsPrep: 10 min. Cook: 40 min.


  • 1 tablespoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1-3/4 cups light corn syrup
  • 2 cups half-and-half cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped pecans, optional


  • Line an 11-in. x 7-in. pan with foil; grease with 1 tablespoon butter
  • and set aside. In a large heavy saucepan, combine the sugar, corn
  • syrup and remaining butter. Bring to a boil over medium heat,
  • stirring constantly; boil gently for 4 minutes without stirring.
  • Remove from the heat; stir in cream. 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 and pecans if desired. Pour
  • into prepared pan; cool. Using foil, lift candy out of pan. Gently
  • peel off foil; cut candy into 1-in. squares. Yield: 2 pounds.
Nutritional Facts: 1 piece equals 77 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 27 mg sodium, 12 g carbohydrate, 0 fiber, trace protein.