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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
  • Total Time
    Prep: 10 min. Cook: 30 min.+ standing
  • Makes
    about 2-1/2 pounds (80 pieces)

Ingredients

  • 1 teaspoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract

Directions

  • Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; 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 scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
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.
Nutrition Facts
1 piece: 69 calories, 3g fat (2g saturated fat), 8mg cholesterol, 27mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.

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