Recipe By JUDI K.
Rating
Published Jun 19th
Prep 45m Cook 45m Additional - Ready In 90m
Servings 1 - 9x13 inch dish Calories 53.2

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.

Recipe Ingredients

  • 2 cups white sugar
  • 1 ½ cups corn syrup
  • 2 cups heavy cream
  • 1 cup butter
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Butter a 9x13 inch dish.
  2. 2 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.
  3. 3 When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Nutrition Facts

  • Calories 53.2
  • Carbohydrate 6.8 g
  • Cholesterol 9.7 mg
  • Fat 3.1 g
  • Protein 0.1 g
  • Saturated Fat 1.9 g
  • Sodium 15.3 mg
  • Sugar 4.6 g

Reviews

  1. 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 you are above sea level then you should use your thermometer to see at what temperature water boils at - Read more ...
  2. 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 more)!!! A couple of things - I cook mine to 240 degrees and - Read more ...
  3. 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 cook it just a little longer to 245 degrees as opposed to 245. Also I found that if I "polish" the cut - Read more ...
  4. 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 that said to cook in an extra large pan - I had to ladle out some of the mixture - Read more ...
  5. 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 sugar too. My family loves the richer taste that the brown sugar gives - Read more ...
  6. 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 side. I used that caramel as filling for my turtles - - Read more ...
  7. 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 re-melt it down again and heat it up to the correct temp. These are also great with chopped - Read more ...
  8. 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 degrees, then remove from heat and add butter (only about 1 stick, usually less) and 1 - Read more ...
  9. 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. I added pecans and heating the mixture again didn't hurt the nuts. Remember to calibrate your thermometer in a - Read more ...
  10. 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 about 220-225. I found that I wanted to add an extra dash of vanilla. I add - Read more ...
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