| Total: | 1 hr 30 min |
| Prep: | 1 hr 10 min |
| Cook: | 20 min |
| Yield: | Yield: 32 (2-inch) squares |
Ingredients
- 5 cups sugar
- 1 cup water
- 6 tablespoons butter
- 1 cup cream, warmed if possible
Instructions
- Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 166 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 31 g |
| Protein | 0 g |
| Cholesterol | 16 mg |
| Sodium | 4 mg |
Reviews
The carmel never set, do not use foil because it does not come off no matter how much butter you prep it with. Very disappointing!
Pretty simple, tasty caramel. Mine started to crystallize from boiling too rapidly and splashing up the sides even though I had the lid on. I just turned it down, pushed the crystals back down with a knife and added a tablespoon of lemon juice. If yours crystallized and it’s not dark yet, you can probably still save it.
Ok this recipe is a total thumbs down for me!I followed it completely and both times it crystalized before it turned even a light amber! A waste of ten cups of sugar!Not happy!
Third times the charm, I should have read the reviews first!! a few batches later I’d say I wish I’d learned 2nd hand from everyone else, but thanks for posting, after reading your suggestions (lid, DON’T Stirrr) alls well that ends well =)
I didn’t add the cream of tartar, so I’d like to try this again. My only question is, should we allow it to boil rapidly? It seems that a rapid boil would be like stirring the mixture. Will it cause crystals?
I have used this recipe every Christmas since I found the recipe. My boys are in love with it and can’t wait each year when we make it. I, too, use 1/2 tsp of cream of tartar and after the caramels have cooled for about 30 minutes top with a finishing salt. It is a lot of work cutting them and placing them into squares of parchment, but everyone loves them so much that it is worth every minute.
This was one of the worst recipes I have ever tried. I tried it twice and it cooked down to just sugat before it turned amber. What did I do wrong?
This caramel has the truest flavor I have yet to find. I do utilize the pan lid, to reduce sugar crystals, and add cream of tartar to prevent it from crystallizing. Do not stir until you are adding the cream or it will be a disaster. Watching Alton Brown’s episode on fudge will help you understand why. I have made this the last few years and everyone loves it. I have tried other caramel recipes, but the flavor just isn’t the same.
So dissappointed in this recipe. I am a seasoned baker and candy maker and the sugar and water turned into a hard solid disk of sugar. Very vague instructions, stir or no stirring??? Very upset over the wasting of ingredients and it took me forever to melt the sugar mixture down the drain and clean the pan. WILL NOT be making this again. Will get a candy thermometer and make Ina Garten’s Fleur Del Sel caramels. If you are a beginner cook, do not attempt this!
Worked great and I have never made candy or caramel before. The bubbles on top crystallized but melted once stirred back in. Delicious. I took it a little past amber for a richer flavor. Did not need cream of tarter for this batch, but will try it next time to help with crystals.