Creamy Soft Caramels Recipe

5 2 2
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Creamy Soft Caramels Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
81 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min. + cooling
MAKES:
81 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min. + cooling

Ingredients

  • 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 vanilla extract

Directions

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.
Originally published as Creamy Soft Caramels in Taste of Home Christmas Annual Annual 2009, p118

Nutritional Facts

1 each: 70 calories, 3g fat (2g saturated fat), 8mg cholesterol, 28mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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 vanilla extract
  1. 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.
  2. 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.
Originally published as Creamy Soft Caramels in Taste of Home Christmas Annual Annual 2009, p118

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Reviews forCreamy Soft Caramels

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MY REVIEW
puppypal81 User ID: 3831579 239719
Reviewed Dec. 18, 2015

"Love these caramels. They are sticky when trying to individually wrap and found they do better chilled."

MY REVIEW
Starlakay User ID: 7289429 135068
Reviewed Dec. 14, 2013

"Great taste and fairly easy, must use an accurate candy thermometer or you might end up with caramel ice cream topping."

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