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Caramels

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Caramels
  • Prep 20 min
  • Total 2 hr 55 min
  • Servings 64
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Melt-in-your-mouth, rich and smooth homemade caramels--there’s nothing like them.
Updated Sep 30, 2006

Ingredients

  • 2 cups sugar
  • 1/2 cup butter or margarine
  • 2 cups whipping (heavy) cream
  • 3/4 cup light corn syrup

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go!

Nutrition

70 Calories, 4 g Total Fat, 0g Protein, 9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Candy
Calories
70
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
15 mg
Potassium
10 mg
Total Carbohydrate
9 g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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