Here’s a simple recipe for making homemade Caramels:
It’s safe to say that I’m totally addicted to caramels. I love their buttery flavor and chewy texture. It’s so hard to eat just one or two!
Caramels are perfect for gifting during the holidays. Wrap them in a pretty package with a beautiful “Homemade Caramels” label, and don’t forget to keep a few for yourself!
The buttery flavor and chewy texture make it hard to eat just one or two!
Servings: 50 caramels
- ½ cup (1 stick) salted butter, plus extra for buttering the pan
- One 14 ounce can sweetened condensed milk
- 2 cups granulated white sugar
- 1½ cups light corn syrup
- 1 teaspoon vanilla extract
- Butter a 9x13 inch pan.
- Melt the butter in a heavy saucepan over medium heat. Add milk, sugar and syrup. Stir continuously with a wooden spoon until a candy thermometer reaches 240 degrees F. Take off heat immediately and stir in the vanilla.
- Pour into your prepared pan. Cool in the refrigerator until firm. Pop caramel block onto a cutting board. Cut into 2 inch cubes and wrap each caramel in waxed paper.
Serving: 1caramel, Calories: 102kcal, Carbohydrates: 20g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 32mg, Potassium: 30mg, Sugar: 20g, Vitamin A: 80IU, Vitamin C: 0.2mg, Calcium: 25mg, Iron: 0.02mg
I wanted to know what role does the light corn syrup play in the recipe? Can it be substituted with maple syrup/honey or liquid glucose? If then what quantity..?
I’m not really familiar with substitutions for using corn syrup when making caramels. Maybe try Googling around to see if you can find an answer as to whether or not that’s a good idea?
this is the exact recipe my gram used all of my life.
the only thing she did different was crush black walnuts and
put them in the caramel. (sorry gram i hated the nuts and
they never go in my ) my kids love them though!