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southern.chef's picture
  Butter 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Light corn syrup 2 Cup (32 tbs)
  Whipping cream 2 Cup (32 tbs), divided
  Vanilla extract 2 Teaspoon

Combine butter, sugar, corn syrup, and 1 cup whipping cream in a large Dutch oven.
Cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook, stirring occasionally, until candy thermometer registers 224°.
Stir in remaining 1 cup whipping cream.
Continue to cook mixture over medium heat to firm ball stage (248°).
Stir in vanilla.
Pour into a buttered 13 x 9 x 2 inch pan.
Let cool about 5 hours.
Cut into squares, and wrap individually in wax paper.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6843 Calories from Fat 3048

% Daily Value*

Total Fat 343 g527.7%

Saturated Fat 221.6 g1108.1%

Trans Fat 0 g

Cholesterol 1146.6 mg382.2%

Sodium 581.1 mg24.2%

Total Carbohydrates 952 g317.2%

Dietary Fiber 0 g

Sugars 610.1 g

Protein 2 g3.8%

Vitamin A 112.5% Vitamin C

Calcium 41.3% Iron 0.54%

*Based on a 2000 Calorie diet

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