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Creamy Caramels

I discovered this caramel 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
  • Total Time
    Prep: 10 min. Cook: 30 min. + cooling
  • Makes
    64 servings (2-1/2 pounds)

Ingredients

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

Directions

  • Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
  • In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.
  • Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.
  • Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.



Test Kitchen Tips
  • Dark corn syrup may contain molasses and/or caramel color and flavor. Use it for a more robust taste.
  • Find more ideas for homemade caramel candy.
  • Nutrition Facts
    1 piece: 72 calories, 3g fat (2g saturated fat), 10mg cholesterol, 45mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

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