-
-
My review
Caramels I
7
JUDI K.
"I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 53Original recipe yields 117 servings (1 - 9x13 inch dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Butter a 9x13 inch dish.
- In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
- When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 133153 Ratings
-
-
-
-
-
Most helpful positive review
1/10/2007
I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I've made it with 2 c brown s...
Most helpful critical review
12/19/2005
It would be good to find out approximately how long this needs to boil until it reaches the proper temperature, as mine took an incredibly long time. I also wish I'd read the one further review...
Most helpful
Most positive
Least positive
Newest
1/10/2007
I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I've made it with 2 c brown s...
11/1/2006
I've made caramels from a few different recipes, and this one is my favorite. I do, however, tweak it quite a bit. First, I only use 1 cup corn syrup. I boil the sugar and corn syrup to 350 degr...
11/7/2009
I really enoyed this recipe "as is". I read several reviews were people had problems with the consistancy of the caramel. 245 t0 250 degrees is the standard for firm ball stage at sea level. If...
4/22/2008
My husband, my coworkers and I really dig this recipe. The caramels are fresh, buttery, smooth and addictive. I changed one thing about the recipe, however, and added another step - first, I coo...
12/15/2006
This recipe is very easy and results in creamy, chewy caramels that won't pull your fillings out. If you don't get them firm enough or cooked to the right temp the first time, don't be afraid to...
12/9/2003
Yummmm!!! I've made a couple batches so far and they keep dissapearing! I found that as long as it's heated to between 238 & 242, they come out so soft and chewy! For a carmel sauce, stop it at ...
12/3/2005
I've made this recipes soooo many times now it's hard to count and everyone loves them!!! Instead of a 9 x 13 inch pan, I use an 11 x 13 cookie sheet and the size is perfect (plus you get a lot...
12/20/2006
I have now made these 3 times in a week. The first time I had to change pans 3 times - make sure you have a BIG pan or it will boil over!! Needless to say, they came out a little on the soft s...
2/23/2005
Well worth the time and effort, my family LOVED these caramels. The first time they came out way too hard, so I let them cool, melted them down and brought them back to the right temperature. ...