Creamy Caramels & Marbled Caramels Photo
Creamy Caramels & Marbled Caramels

YIELD Makes about 2-1/2 pounds or 64 caramels

INGREDIENTS

1/2 cup slivered or chopped toasted almonds (optional)
1 cup butter or margarine, cut into small pieces
1 can (14 ounces) sweetened condensed milk
2 cups sugar
1 cup light corn syrup
1‑1/2 teaspoons vanilla

PREPARATION:

  1. Line 8-inch square baking pan with foil, extending edges over sides of pan. Lightly grease foil; sprinkle almonds over bottom of pan, if desired.
  2. Melt butter in heavy 2-quart saucepan over low heat. Add sweetened condensed milk, sugar and corn syrup. Stir over low heat until sugar is dissolved and mixture comes to a boil.
  3. Carefully clip candy thermometer to side of pan. (Do not let bulb touch bottom of pan.) Cook over low heat about 30 minutes or until thermometer registers 240°F (soft-ball stage), stirring occasionally. Immediately remove from heat and stir in vanilla. Pour mixture into prepared pan. Cool completely.
  4. Using foil, lift caramels out of pan; remove foil. Place caramels on cutting board; cut into 1-inch squares with sharp knife. Wrap each square in plastic wrap. Store in airtight container.
Marbled Caramels
Before cooling, add 1/3 cup chocolate chips to top. Let soften; swirl lightly into caramel using a knife. Do not over do.
This recipe appears in: Candy
You Might Also Like
Double Lemon Delights

Learn how to make fruit cookies and how these recipes will make you the envy of all your friends.

Pumpkin Cheesecake with Gingersnap-Pecan Crust

Learn how to make all kinds of cheesecake - everything from the plain cheesecake to the extra-duty, tooty fruity cheesecake - and everything in between.

search recipes
  • Most Popular