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Caramel Cream

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  Sugar 1⁄2 Cup (8 tbs) (300 g)
  Boiling water 125 Milliliter (1/2 cup)
  Butter 2 Tablespoon (25 g)
  Whipping cream 125 Milliliter (1/2 cup)
  Vanilla sugar 1 Tablespoon

Line a 7-inch (18-cm) square pan with foil; brush with oil.
Carefully cook unflavored sugar in a skillet over very low heat, stirring constantly until caramelized.
Gradually add boiling water.
Stir in butter, cream and vanilla sugar.
Bring mixture to boiling point and continue to cook to the firm ball stage or until temperature reaches 245°F to 248°F (120°F).
Pour mixture into prepared pan.
When caramel begins to set, cut into 3/4-inch (1.5-cm) squares with a sharp pointed knife.
Separate candies so they do not stick together.
Let cool completely.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1124 Calories from Fat 600

% Daily Value*

Total Fat 67 g103.4%

Saturated Fat 44 g219.9%

Trans Fat 0 g

Cholesterol 243.1 mg81%

Sodium 45.3 mg1.9%

Total Carbohydrates 122 g40.7%

Dietary Fiber 0 g

Sugars 122.1 g

Protein 0.26 g0.51%

Vitamin A 15% Vitamin C

Calcium 8.4% Iron 0.1%

*Based on a 2000 Calorie diet

Caramel Cream Recipe