Creamy Soft Caramels
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.
2 1/2 pounds (81 servings)
1 teaspoon plus 1 cup butter, divided
1 1/4 cups packed brown sugar
1 cup granulated (white) sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Line a 9-inch square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk.
Cook and stir over medium-low heat until a candy thermometer reads 238°F (114°C) (soft ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-inch squares. Wrap individually in wax paper.
Preparation Time: 20 minutes
Cook Time: 25 minutes + cooling
For best results, test your candy thermometer in boiling water. If the water boils at a temperature other than 212°F (100°C), adjust the temperature accordingly prior to making caramels.
1 piece equals 70 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 28 mg sodium, 12 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.