Rating: 4.11 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Caramel that can be made into hard candy for caramel apples or small bite size pieces, soft caramel for making chocolate covered caramel candy or even softer for a dipping sauce for fruit or ice cream substitutes. For caramel dip cook mixture to 225 F.

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
16
Yield:
4 cups
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy bottomed saucepan, combine sugar, corn syrup, salt and 1 cup non-dairy creamer. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

    Advertisement
  • Combine vanilla and remaining creamer and stir, a little at a time, into caramel. For a soft caramel, remove from heat and pour into a buttered 8x8 inch dish. For a hard candy or caramel apple coating, continue cooking until mixture reaches hard ball stage, 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.

Nutrition Facts

273 calories; protein 0.3g; carbohydrates 64.5g; fat 3g; sodium 42.8mg. Full Nutrition
Advertisement

Reviews (12)

Most helpful positive review

Rating: 5 stars
11/15/2003
First time I've made any candy, or anything close to it. I didn't have any creamer, so I actually used powdered coffee creamer with water. It came out great! I used it to drizzle on cappucino from my new expresso maker. MmmmM! Read More
(43)

Most helpful critical review

Rating: 2 stars
02/20/2010
Needed to send these to missionaries in Africa and thought this recipe would work. Really don't know what I did wrong and they're overly soft. Also I tried one and it tastes just like brown sugar.Texture-wise I'm wondering if it has anything to do with the creamer I used. Read More
(8)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/15/2003
First time I've made any candy, or anything close to it. I didn't have any creamer, so I actually used powdered coffee creamer with water. It came out great! I used it to drizzle on cappucino from my new expresso maker. MmmmM! Read More
(43)
Rating: 4 stars
03/05/2007
I used International Delight Hershey's chocolate caramel flavored coffee creamer. I also used 1/2 C brown sugar. The taste is GREAT! The first time the caramel came out too soft, so I put it back in the pot and reboiled. It came out fine. (I never could get it to ball and flatten like the directions say.) Tip: use a bigger pot than you think! It expands and bubbles quite a bit, and if it overflows on the oven it's a real pain to get off. Also, be sure to butter the wax paper very well, or it will stick. Next time I'll spoon the mixture onto little pieces of wax paper before it cools. (Maybe buttered waxed paper in mini muffin tins would work?) This way you don't have the pain of cutting it and getting that waxed paper off before wrapping the individual pieces. Read More
(30)
Rating: 5 stars
10/09/2003
Excellent! Being lactose intollerant, I cannot have the caramel that is sold in the stores. There is very little difference between this recipe and the store bought caramel. Read More
(28)
Advertisement
Rating: 5 stars
11/07/2004
its great! and you can buy chocolate biscuits to dip it in. It helps you to relax and is great for coffee and biscuits. Read More
(12)
Rating: 2 stars
02/20/2010
Needed to send these to missionaries in Africa and thought this recipe would work. Really don't know what I did wrong and they're overly soft. Also I tried one and it tastes just like brown sugar.Texture-wise I'm wondering if it has anything to do with the creamer I used. Read More
(8)
Rating: 2 stars
11/22/2011
I made the recipe as written and I was able to get a good caramel consistency- it doesn't form a ball when you drop it in the water but if you can form it together with a spoon after it drops in then it is done. It didn't taste good though just sweet no flavor. Read More
(6)
Advertisement
Rating: 5 stars
03/19/2017
Much easier than other recipes. Thank you! Read More
(2)