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Caramels

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  • Makes: 64 servings
  • Prep: 20 mins
  • Cook: 45 mins to 1 hr
  • Stand: 2 hrs

Caramels

Ingredients

Directions

  1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Generously butter the foil. If desired, sprinkle walnuts over bottom of pan. Set pan aside.
  2. In a 3-quart heavy saucepan, melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (45 to 60 minutes). (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase quickly at the end.)
  3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand about 2 hours or until firm. When firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares. Wrap each piece in waxed paper or plastic wrap. Store at room temperature.

From the Test Kitchen

Shortcut Caramels:

Prepare as above, except substitute one 14-ounce can (1-1/4 cups) sweetened condensed milk for the half-and-half. Bring mixture to boiling over medium heat instead of medium-high heat. This mixture will take less time to reach 248 degrees F (about 20 to 25 minutes instead of 45 to 60 minutes).

Nutrition Facts (Caramels)

    Per serving:
  • 73 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 27 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 8 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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