Caramels | Midwest Living



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  • Yield: 2-1/4 pounds candy
  • Start to Finish 1 hr

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  • 1 16 - ounce package brown sugar (2-1/4 cups packed)
  • 2 cups light corn syrup
  • 1/2 cup whipping cream
  • 6 tablespoons butter
  • 2 tablespoons whipping cream
  • 1/2 teaspoon vanilla


  1. Butter a 15x10x1-inch baking pan. Set prepared baking pan aside.
  2. In a heavy 3-quart saucepan, combine brown sugar, corn syrup, and the 1/2 cup whipping cream; mix well. Cook over medium-high heat to boiling, stirring constantly to dissolve the sugar. Carefully clip candy thermometer to side of pan.
  3. Cook over medium heat, stirring frequently, until candy thermometer registers 250 degree F (hard-ball stage). Mixture should boil at a moderate, steady rate over the entire surface. Remove from heat. Remove the thermometer from pan.
  4. Add the butter, the 2 tablespoons whipping cream, and the vanilla; mix well. Pour the mixture into the prepared baking pan. Cool.
  5. Cut the candy into about 1-1/2x1/2-inch rectangles. Roll each piece of candy in waxed paper or plastic wrap. Store candy, tightly covered, in a cool, dry place. Makes 2-1/4 pounds candy.

Nutrition Facts


chol. (mg) 2, carb. (g) 5, Fat, total (g) 1, cal. (kcal) 24, sodium (mg) 9

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