These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.

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Nutrition Facts

504.3 calories; protein 1.2g 2% DV; carbohydrates 72.7g 24% DV; fat 25g 39% DV; cholesterol 76.2mg 25% DV; sodium 147.9mg 6% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works great. Read More
(146)

Most helpful critical review

Rating: 1 stars
12/21/2004
All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me! Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less. Read More
(137)
68 Ratings
  • 5 star values: 45
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
12/16/2003
Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works great. Read More
(146)
Rating: 1 stars
12/21/2004
All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me! Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less. Read More
(137)
Rating: 5 stars
12/16/2003
Wonderful! I made these for Christmas and got rave reviews. I cooked the mixture to about 238 deg. and it's chewy, but doesn't get stuck in your teeth. It's a little hard to remove from the pan.... make sure you coat the pan well w/ butter or spray. Read More
(111)
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Rating: 4 stars
12/06/2005
After reading everyones reviews I cooked only till 238 degrees and lined my pan with parchment paper and greased the paper well..had no problem lifting out the entire square (leave an overhang of parchment paper so this can be done with ease) peeling off the paper and cutting the squares with a greased knife. Read More
(76)
Rating: 5 stars
04/08/2004
Perfect! I boiled it to 250 on the dot. They turned out great chewy but firm enough to wrap easily. Also I used one of those foil cookies sheets that come in sets of 2 and are about 1.20 to pour the caramels into. It made everything simpler and I didn't have to worry about scratching my pan. Read More
(30)
Rating: 2 stars
12/23/2004
I was optimistic in making these but was somewhat disappointed with the results. First of all I had to dump my mixture into a large pan because a medium pan was way too small. The mixture would have boiled over. Second it took FOREVER to get the mixture to heat up. I finally heated it up to 255 or so. When it cooled it was hard as a ROCK! Definitely butter the 8X8 dish....it's needed. I couldn't cut the caramel so I put it in a bag and beat it with a hammer (I know that probably sounds funny). The little chunks it made were good but hard. I probably would not make this again. Read More
(24)
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Rating: 5 stars
12/28/2007
I didn't know caramel candies could be so easy! Much easier than other recipes-- and more successful too! I didn't have whole milk so I tried 1% instead. They still turned out wonderful! Thanks for an easy recipe! Read More
(21)
Rating: 4 stars
07/11/2006
These are decadent! I had some issues with my candy thermometer, but I cooked it to about 250. I poured the mixture into a greased 8x8 pan. If I do it again, I will definitely line the pan with parchment or teflon coated foil. Once the squares were cut, I stuck them in the fridge for a few minutes, then wrapped them in 3" squares of waxed paper. Read More
(19)
Rating: 5 stars
01/05/2011
These are easy and delicious. Make sure you use a large enough pan at least a 3 qt sauce pan because when the sauce boils it increases in volume quite a bit. We used both a candy thermometer and the cold water method. I don't think you want to go all the way to the hard ball stage if you want chewy caramels. We used the soft ball stage which was 252 on our thermometer. We also lined the 8X8 pan with wax paper letting it hang over the sides of the pan for easy removal of the candy. A pizza cutter was handy for cutting the candy once we had cut it into strips with a knife. Read More
(14)