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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramels

Makes: 64 to 81 servings
Prep 20 mins Cook 45 mins to 1 hr Stand 2 hrs
Caramels
Ingredients
  • 1  cup  chopped walnuts, toasted if desired (optional)
  • 1  cup  butter
  • 1 16  ounce package  brown sugar (2-1/4 cups packed)
  • 2  cups  half-and-half or light cream
  • 1  cup  light-color corn syrup
  • 1  teaspoon  vanilla
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 KitchenShortcut 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)
  • Servings Per Recipe 64,
  • cal. (kcal) 73,
  • Fat, total (g) 4,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • Monosaturated fat (g) 1,
  • sugar (g) 8,
  • vit. A (IU) 97,
  • Riboflavin (mg) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 27,
  • Potassium (mg) 21,
  • calcium (mg) 20,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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