- 1 cup sugar
- 1 cup dark corn syrup
- 1 cup butter or margarine
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 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.
Reviews forCreamy Caramels
"I love this recipe. The caramels taste fabulous. However; this year they turned out too chewy and buttery. What did I do to cause this?"
"Fantastic caramels and so easy to make. First tried these last year for holiday gifts and got many requests for more this year. Doubling the recipe worked very well but wouldn't try more than that at a time. Used parchment paper and it worked like a dream."
"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."
"This is incredibly easy!! My son love these."
"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!"
"This recipe is fabulous. Very light and creamy and doesn't stick to your teeth."
"Love this recipe! Taste like a brand name caramel"
"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!"
"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 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."