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Caramels

Melt-in-your-mouth, rich and smooth homemade caramels--there’s nothing like them.

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( 47 Ratings)

47 Ratings

5 Stars 77%

4 Stars 13%

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

704437e1-d1e5-43c6-a5d1-711b99dd4418

Prep Time 20 min
Total Time 2 hr 55 min
Servings 64

Ingredients

2: cups sugar

1/2: cup butter or margarine

2: cups whipping (heavy) cream

3/4: cup light corn syrup

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Directions

1 Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
2 Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3 Cut into 8 rows by 8 rows, using kitchen scissors or sharp knife. Wrap individually in waxed paper or plastic wrap. Store wrapped candies in airtight container at room temperature.

EXPERT TIPS

Expert Tips

Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy

Calories: 70
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 10 mg; 10 %;
Sodium: 15 mg; 15 %;
Total Carbohydrate: 9 g; 9 %
(Dietary Fiber 0g 0% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Fruit; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 12/27/2012 5:45:06 AM REPORT ABUSE roxiemhiatt said:

Rating:

I have made several batches of the Caramels, 1st batch did not turn out right, because I cooked them to 245, It was hard and reminded me of Toffee. I went by the recepe step by step, I also decided to be a little creative,I added a heaping TBSP of Peanut Butter to my ingredients. As soon as the Thermometer read Soft Ball, I take it off the stove and put it into my 9x9 pan that I coat with Pam Butter Spray. These Caramels came out Perfect everytime I made Them, I stirred the Caramels the whole time I was cooking them. The PB really kicked the flavour up a notch! I suggest not to cook the Caramels to 245. Thank-You for the Awesome Recipe !

This reply was: Helpful Inspiring

Posted 11/26/2012 4:25:37 PM REPORT ABUSE RoysterFamily said:

Rating:

I have made these numerous times and they are always a hit. Make sure to use HEAVY CREAM and not whipping cream - whipping cream will make them hard. Also, when I make them, I line a 1/2 cookie sheet with non-stick foil (no butter). When completely cooled I lift them out and cut them into pieces using a pizza cutter. I have never had a problem with them sticking to the wax paper. Only problem was ONE time I used whipping cream and they turned hard as rocks...I'll never make that mistake again.

This reply was: Helpful Inspiring

Posted 8/15/2011 11:03:38 PM REPORT ABUSE Rachel0320 said:

Rating:

I made these and used a candy thermometer. I found they were kinda hard when trying to eat them. Next time I will omit the thermometer and try for the water method. I had no issue with them being wrapped in wax paper.

This reply was: Helpful Inspiring