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My review
Caramels
Barbara
"I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!"
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Ingredients
servings 115 calsOriginal recipe yields 60 servings (4 to 5 dozen caramels)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 115 calories; 6.3 g fat; 14.8 g carbohydrates; 0.5 g protein; 20 mg cholesterol; 30 mg sodium. Full nutrition
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Reviews
Read all reviews 638758 Ratings
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Most helpful positive review
1/3/2002
There are four important tricks to this recipe. One--very very lightly grease the pan. Two--use a large kettle; mixture actually triples in size during cooking phase. Three--It will take from...
Most helpful critical review
12/17/2010
It does not say if you cook it on high, medium or low. I put it in between high & medium. When I poured it out of the pot into the pan, there were large black clumps where it totally burned on t...
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1/3/2002
There are four important tricks to this recipe. One--very very lightly grease the pan. Two--use a large kettle; mixture actually triples in size during cooking phase. Three--It will take from...
12/8/2003
I have read the reviews on this recipe and think I know why some of you have caramels that turn out too soft and some too hard. First of all this recipe says to cook to the hard ball stage. Th...
1/6/2005
This is a GREAT recipe, always gets raves! A few tips I've found helpful: First, calibrate your candy thermometer in boiling water. Should read 212 degrees. If it doesn't, adjust your recipe...
12/15/2003
Excellent recipe. For you "new" caramel makers out there, please keep in mind that it's going to take anywhere from 40 minutes to an hour of cooking these to get them to the proper temp, but don...
11/1/2003
I needed a recipe for Caramel Apples - and I didn't want to do it with store bought caramels. I found that this recipe works perfect as long as you follow these rules: 1) Double it if you wa...
12/3/2002
I am a caramel-a-holic and when my local candy maker died, I thought I needed to learn to make my own. This is an excellent recipe. The best taste of any caramel I've had, including very expensi...
12/24/2005
These are very yummy. My candy thermometer doesn't really work, so we just cooked until it reached the firm ball stage (a drop of the mixture forms a firm but pliable ball when dopped into ice ...
1/18/2005
I have not actually made this recipe, but I do make a lot of candy. I am wondering if some of the people who had trouble getting the temp to 250 degrees were using a non-stick pot instead of a ...