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Creamy Caramels

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  • Difficulty: Advanced
  • Yield: 2 pounds
  • Prep Time: 0:15
  • Cool Time: 1 hour
  • Cook Time: about 1 hour, 15 minutes

Ingredients

  • 1-1/2 cups Karo® Light OR Dark Corn Syrup
  • 2 cups heavy OR whipping cream, divided
  • 1 cup milk
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 cup chopped nuts (optional)
  • 1 tablespoon pure vanilla extract

Directions

  1. Spray 8- or 9-inch square baking pan with cooking spray.
  2. Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally.
  3. Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal. This will take about 40 minutes.
  4. Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.
  5. Continue cooking over medium-low heat, stirring frequently until temperature on candy thermometer reaches 244°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. This will take about 30 minutes. Remove from heat.
  6. Stir in nuts and vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Cool on wire rack for at least 1 hour until caramel is room temperature.
  7. Invert cooled candy onto cutting board. If candy sticks, heat bottom of pan slightly to release from pan; cool before cutting. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.
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Corn Syrup

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print image

Creamy Caramels

  • Difficulty: Advanced
  • Yield: 2 pounds
  • Prep Time:  15 minutes
  • Cool Time: 1 hour
  • Cook Time: about 1 hour, 15 minutes

Ingredients

  • 1-1/2 cups Karo® Light OR Dark Corn Syrup
  • 2 cups heavy OR whipping cream divided
  • 1 cup milk
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 cup chopped nuts (optional)
  • 1 tablespoon pure vanilla extract

Directions

  • Spray 8- or 9-inch square baking pan with cooking spray.
  • Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally.
  • Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal. This will take about 40 minutes.
  • Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.
  • Continue cooking over medium-low heat, stirring frequently until temperature on candy thermometer reaches 244°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. This will take about 30 minutes. Remove from heat.
  • Stir in nuts and vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Cool on wire rack for at least 1 hour until caramel is room temperature.
  • Invert cooled candy onto cutting board. If candy sticks, heat bottom of pan slightly to release from pan; cool before cutting. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.