Recipe By Anonymous
Published Nov 2nd
Prep 15m Cook 45m Additional - Ready In 1h
Servings 4 cups Calories 273.3

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 Ingredients

  • 3 cups white sugar
  • 1 ½ cups corn syrup
  • 1 pinch salt
  • 2 cups liquid non-dairy creamer
  • ½ teaspoon vanilla extract

Cooking Directions

  1. 1 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.
  2. 2 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

  • Calories 273.3
  • Carbohydrate 64.5 g
  • Fat 3 g
  • Protein 0.3 g
  • Saturated Fat 0.6 g
  • Sodium 42.8 mg
  • Sugar 49.1 g

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  1. Much easier than other recipes. Thank you!
  2. 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.
  3. 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.
  4. 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 - Read more ...
  5. its great! and you can buy chocolate biscuits to dip it in. It helps you to relax and is great for coffee and biscuits.
  6. 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!
  7. 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.