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Creamy Caramels

Creamy Caramels

Prep Time:  15 minutes
Cook Time:  90 minutes
Chill Time:  (cool time) 60 minutes
Yield:  2 pounds

  • 1-1/2 cups Karo® Light or Dark Corn Syrup
  • 2 cups heavy or whipping cream, divided
  • 1 cup milk
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 cup chopped nuts (optional)
  • 1 tablespoon Spice Islands® 100% Pure Bourbon Vanilla Extract
  1. Spray 8- or 9-inch square baking pan with cooking spray.

  2. Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium-low heat, stirring occasionally.

  3. Reduce heat but continue to boil, stirring occasionally, until temperature on candy thermometer reaches 234°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal.

  4. Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.

  5. Continue cooking over low heat, stirring frequently until temperature on candy thermometer reaches 244°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. Remove from heat.

  6. Stir in nuts and vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Cool on wire rack for at least 1 hour until caramel is room temperature.

  7. Invert cooled candy onto cutting board. If candy sticks, heat bottom of pan slightly to release from pan; cool before cutting. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.

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