| Level: | Easy |
| Total: | 2 hr 17 min |
| Prep: | 5 min |
| Inactive: | 12 min |
| Cook: | 2 hr |
| Yield: | About 70 caramels |
| Level: | Easy |
| Total: | 2 hr 17 min |
| Prep: | 5 min |
| Inactive: | 12 min |
| Cook: | 2 hr |
| Yield: | About 70 caramels |
Ingredients
- 1 tablespoon butter or vegetable oil cooking spray
- 1 cup heavy cream
- 1 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 2 cups light corn syrup
- 2 cups sugar
- 1/2 cup water
- 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, cut into 6 pieces
- 2 teaspoons vanilla extract
- Optional: 1/2 to 1 cup nuts (walnuts, peanuts, almonds), apples
Instructions
- Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
- In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
- Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
- When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
- To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don’t wrap them, the caramel pieces will stick together.
Nutrition Facts
| Serving Size | 1 of 70 servings |
| Calories | 88 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 31 mg |
| Serving Size | 1 of 70 servings |
| Calories | 88 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 31 mg |
Reviews
completely perfect! not sticky, easy to wrap, easy to make and absolutely yummy!
I have never made candy before, but the caramels came out as if I actually knew how to do it! It was very easy, except that I followed the temps to cook on, but mine cooked in far less time. Like half. So I just followed the directions for the temperature of the sugar mixtures, and it worked out great. I am absolutel making these again, and using as small pre-Christmas gifts.
I’ve made several batches of these over the past couple of years–it is the best soft vanilla caramel recipe I’ve ever made. I give it as gifts and it gets raves from everyone who tries it. They have wonderful flavor.
The flavor for these carmels were amazing! The only problem I ran into was that when they cooled they were really hard. I think that instead of cooking to the hard ball stage you probably should cook to the soft ball stage. I haven’t tried this yet, but the next time I make them I will.
So soft and tasty but mine may have been a little too soft. Next time I’ll cook it to a slightly higher temp.
Better than what we have purchased from professionals!