Recipe By Barbara
Rating
Published Dec 11th
Prep - Cook - Additional - Ready In -
Servings 4 to 5 dozen caramels Calories 114.6

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves ’em!

Recipe Ingredients

  • 2 cups white sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 1 pint heavy whipping cream
  • 1 cup butter
  • 1 ¼ teaspoons vanilla extract

Cooking Directions

  1. 1 Grease a 12x15 inch pan.
  2. 2 In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
  3. 3 Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Nutrition Facts

  • Calories 114.6
  • Carbohydrate 14.8 g
  • Cholesterol 20.2 mg
  • Fat 6.3 g
  • Protein 0.5 g
  • Saturated Fat 4 g
  • Sodium 30.4 mg
  • Sugar 10.7 g

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Reviews

  1. It does not say if you cook it on high, medium or low. I put it in between high & medium. When I poured it out of the pot into the pan, there were large black clumps where it totally burned on the bottom.
  2. These are very yummy. My candy thermometer doesn't really work, so we just cooked until it reached the firm ball stage (a drop of the mixture forms a firm but pliable ball when dopped into ice water). It took approx. 30 minutes of cooking and stirring. It is very helpful to make this with someone - Read more ...
  3. I have not actually made this recipe, but I do make a lot of candy. I am wondering if some of the people who had trouble getting the temp to 250 degrees were using a non-stick pot instead of a heavy pot - like Farberware or similar. In the past, I tried making candy in - Read more ...
  4. This is a GREAT recipe, always gets raves! A few tips I've found helpful: First, calibrate your candy thermometer in boiling water. Should read 212 degrees. If it doesn't, adjust your recipe accordingly. I'm on my 2nd thermometer and both have been 5-7 degrees off. Also, instead of greasing the pan I line it with - Read more ...
  5. Excellent recipe. For you "new" caramel makers out there, please keep in mind that it's going to take anywhere from 40 minutes to an hour of cooking these to get them to the proper temp, but don't try to rush them along with higher heat or they'll just scorch! Just be sure to allow yourself - Read more ...
  6. I have read the reviews on this recipe and think I know why some of you have caramels that turn out too soft and some too hard. First of all this recipe says to cook to the hard ball stage. The hard ball stage has a range of 250 - 266 degrees. To find out - Read more ...
  7. There are four important tricks to this recipe. One--very very lightly grease the pan. Two--use a large kettle; mixture actually triples in size during cooking phase. Three--It will take from 30 to 40 minutes to get to 250 degrees. Finally, make sure caramels are cooled or they will stick to wax paper. If too cooled, - Read more ...
  8. I have adopted some Marines aboard an aircraft carrier and send them goodies each week. This week they are getting these yummy caramels. Due to travel time and heat it is not easy finding appropriate baked goods and candy to send to them. After I individually wrap them and package well, these should do just - Read more ...
  9. I am a caramel-a-holic and when my local candy maker died, I thought I needed to learn to make my own. This is an excellent recipe. The best taste of any caramel I've had, including very expensive ones. A couple thoughts...if you get tired and can't go the distance to 250 degrees, this recipe is - Read more ...
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