Creamy Caramels

Photo by Leah D.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    teaspoon plus 1 cup butter, divided

  • 1

    cup sugar

  • 1

    cup dark corn syrup

  • 1

    can (14 ounces) sweetened condensed milk

  • 1

    teaspoon vanilla extract

Directions

1. Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside. 2. In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. 3. Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla. 4. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 2-1/2 pounds. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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