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Creamy Caramels

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  Granulated sugar 2 Cup (32 tbs)
  Salt 1 Dash
  Light corn syrup 2 Cup (32 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Evaporated milk/Cream 2 Cup (32 tbs)
  Vanilla/2 tablespoon rum flavoring 1 Teaspoon

Put sugar, salt and corn syrup into large, heavy saucepan, heat to boiling, and boil to firm ball stage (245° F.) stirring occasionally.
Gradually add the butter and milk so slowly that mixture does not stop boiling at any time; continue to cook rapidly, with constant stirring to medium ball stage (242° F.).
The candy will stick and scorch easily toward the last, so be careful to stir constantly.
Remove from heat, add flavoring and stir well; then pour into a buttered 9-inch square baking pan.
Cool thoroughly before cutting.
When cold, turn out onto a molding board covered with waxed paper, and cut with a sharp, heavy knife, using a sawing motion.
Wrap in waxed paper or in moisture-proof cellophane (ordinary cellophane will stick).
Makes 2 pounds.

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Creamy Caramels Recipe