Creamy Caramels Recipe

5 49 56
Creamy Caramels Recipe
Creamy Caramels Recipe photo by Taste of Home
Publisher Photo

Creamy Caramels Recipe

Read Reviews
5 49 56
Publisher Photo
I discovered this recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions—and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 cup butter or margarine
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract

Directions

Line an 8-inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 64 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.
Originally published as Creamy Caramels in Taste of Home December/January 1995, p25

Nutritional Facts

1 piece: 72 calories, 3g fat (2g saturated fat), 10mg cholesterol, 45mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 cup butter or margarine
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  1. Line an 8-inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 64 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.
Originally published as Creamy Caramels in Taste of Home December/January 1995, p25

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Reviews forCreamy Caramels

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lauripobanz User ID: 33298 272389
Reviewed Aug. 29, 2017

"I've been making these for several years, and always get lots of compliments. I've used raspberry extract instead of vanilla for a nice twist. If you do use foil, butter it well and use heavy duty as I spent a long time peeling it off of the one pan I made with "regular" foil."

MY REVIEW
2124arizona User ID: 845443 265739
Reviewed May. 8, 2017

"This is incredibly easy!! My son love these."

MY REVIEW
Melody User ID: 8991963 258383
Reviewed Dec. 20, 2016

"Turned out perfectly and could not have been easier! Another recipe I tried last year failed miserably. Thrilled with these results and have plans for another batch with chopped pecans stirred in!! SO excited!"

MY REVIEW
Linda User ID: 8985013 258083
Reviewed Dec. 13, 2016

"This recipe is fabulous. Very light and creamy and doesn't stick to your teeth."

MY REVIEW
ratcmt6 User ID: 2171300 240007
Reviewed Dec. 22, 2015

"Love this recipe! Taste like a brand name caramel"

MY REVIEW
valeriegallery User ID: 8612065 237109
Reviewed Nov. 10, 2015

"Thanks mbrech119 for the tip on using parchment instead of foil to line the pan . . . worked perfectly! This recipe is great! Never made caramels before. Made this recipe for our wedding anniversary as my husband loves caramels. Used a 1.2 quart copper pot, which will only fit a half recipe--true what they say about the stuff climbing up the sides of the pot as it boils. Took about an hour until they were at the soft-ball stage and about 2 hours to cool enough to cut and wrap. Followed the directions to the letter (except for lining the pan with parchment) and ended up with the most delicious caramels my husband and I ever ate. Will make again for Christmas gifts!"

MY REVIEW
mbrech119 User ID: 8470970 230626
Reviewed Aug. 3, 2015

"Fabulous! Line pan w/parchment and you'll never need foil or spray again . .the caramels just slip right off! I usually cook to a degree or two over as I like a slightly darker color and a *bit* more chew. I always double the recipe - perfect for a half jelly roll plan. To speed up the process I also cook medium high until a few degrees off the temp, then turn it down - but you have to stir constantly or scorching happens . .and I scrap my pan, too with no ill effect!"

MY REVIEW
skippy3716 User ID: 8096608 217934
Reviewed Jan. 15, 2015 Edited Jan. 19, 2015

"My first time making caramels and haven't made any candy in a long time. They were easy to make. The hardest thing was the stirring for me with a sore wrist and shoulder. They turned out better than I expected and very good. I sprinkled with coarse sea salt immediately after pouring into pan to cool."

MY REVIEW
SwtAngel76 User ID: 1060686 216337
Reviewed Dec. 29, 2014

"This was my first time to make caramels. This recipe was very easy to follow, and they turned out delicious. I've already been asked to make more!!!"

MY REVIEW
ojc0806 User ID: 4482783 215654
Reviewed Dec. 22, 2014

"This was my first time making caramels. They turned out wonderfully :-)"

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