Classic Caramels

Classic Caramels

Product Code: R0175

These soft caramels are perfect for gift-giving.

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RECIPE TIP:  Go beyond vanilla!  Substitute 1/2 to 1 teaspoon of any super-strength flavor in place of the vanilla extract.

INGREDIENTS

2 cups granulated cane sugar
1 cup light brown sugar, packed
1 cup light corn syrup
1 cup half and half
1 cup milk
1 cup butter
2 teaspoons LorAnn Tahitian Vanilla Extract or Madagascar Vanilla Extract
Whole pecans (optional)
Course-ground sea salt (optional)

DIRECTIONS

  1. Butter a 9 x 13 inch pan. 
  2. Combine granulated sugar, brown sugar, corn syrup, half and half, milk and butter in a 5-quart kettle or dutch oven. 
  3. Cook over medium heat, stirring until sugars dissolve and mixture comes to a boil. Wash down sided of pan with a wet pastry brush to remove any sugar crystals that may be present. 
  4. Clip on a candy thermometer and continue to cook, stirring constantly, to the firm ball stage — about 248°F. 
  5. Remove from heat and stir in flavoring. 
  6. Pour hot caramel into prepared pan (do not scrape bottom of pot). 
  7. Cool at room temperature until firm, preferably overnight. 
  8. Sprinkle with sea salt, if desired. Cut into pieces. 
  9. Press one whole pecan onto top of each caramel piece (if using). 
  10. Wrap individually in twisting wax paper. Store tightly covered in a cool, dry place. Do not refrigerate. 
Makes about 2 pounds of candy.

Classic Caramels


Classic Caramels
By
These soft caramels are perfect for gift-giving.
Ingredients
  • 2 cups granulated cane sugar
  • 1 cup light brown sugar, packed
  • 1 cup light corn syrup
  • 1 cup half and half
  • 1 cup milk
  • 1 cup butter
  • 2 teaspoons LorAnn Tahitian Vanilla Extract or Madagascar Vanilla Extract
  • Whole pecans (optional)
  • Course-ground sea salt (optional)
1. Butter a 9 x 13 inch pan.2. Combine granulated sugar, brown sugar, corn syrup, half and half, milk and butter in a 5-quart kettle or dutch oven.3. Cook over medium heat, stirring until sugars dissolve and mixture comes to a boil. Wash down sided of pan with a wet pastry brush to remove any sugar crystals that may be present.4. Clip on a candy thermometer and continue to cook, stirring constantly, to the firm ball stage — about 248°F.5. Remove from heat and stir in flavoring.6. Pour hot caramel into prepared pan (do not scrape bottom of pot).7. Cool at room temperature until firm, preferably overnight.8. Sprinkle with sea salt, if desired. Cut into pieces.9. Press one whole pecan onto top of each caramel piece (if using).10. Wrap individually in twisting wax paper. Store tightly covered in a cool, dry place. Do not refrigerate.
Prep time:
Cook time:
Total time:
Yield: Makes about 2 pounds of candy

Classic Caramels
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Kay From United States
Best Ever Carmels
May 4, 2018
This happens to be the first carmel recipe I ever tried and the last. It is so delicious that my friends tell me that Mr. Werthers should be worried. These are always a welcome gift. And great as a party favor for weddings. This is the only recipe you'll ever need to try. It is just that GOOD!!
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