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Old-Fashioned Caramels Recipe

Old-Fashioned Caramels Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD:72 servings


  • 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 vanilla extract
  • 1 cup chopped pecans, optional


  • 1. Line an 11x7-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.
  • 2. 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.
  • 3. 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.
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.

Nutritional Facts

1 piece: 77 calories, 3g fat (2g saturated fat), 10mg cholesterol, 27mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 0 protein.

Reviews for Old-Fashioned Caramels

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Bracious User ID: 5358187 51326
Reviewed Dec. 6, 2010

"I have been looking for block caramels like this for forever. I can never forget the first time i tried a piece of these kinds. IT WAS AMAZING, you just need to know how to make it the right way. Thank you for this recipe It was AMAZING!"

TexasCera User ID: 5579460 15944
Reviewed Nov. 7, 2010

"If you follow this as written, it'll take you hours to get to 238 degrees. I did this one twice, and there's no real difference between getting to 238 degrees in this recipe or any other. My tips: don't go below medium heat. At medium, you're still looking at awhile to reach 238 degrees, but not as long as medium-low. Also, use a Sil-Pat or something of the sort, as the foil (and wax paper) both stuck to the caramels to the point that I had to toss the batch and try again. In general, I've seen better caramel recipes that arrive at the same result as this one."

sule User ID: 1549388 22840
Reviewed Dec. 1, 2009

"This is very good candy to have anytime."

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