Caramel recipe for buttery soft caramels that have been enjoyed for generations.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
2 cups sugar
1 cup Land O Lakes® Butter
1 cup milk
1 cup Land O Lakes® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla
1 cup firmly packed brown sugar
Butter 13x9-inch pan; set aside.
Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
Continue cooking, 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.
Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.
Do you like making candy? Try some of our other great candy recipes for peanut brittle, toffee, and microwave fudge!
Explore reviews fromour online community
One important thing people have to understand about cooking sugar is that altitude, where you are cooking, must be taken into account Water boils at a lower temperature as altitude increases. For every 1,000 ft. above sea level, water boils at 2 degrees lower. This holds true for other liquids as well. I live at 5,678 ft, so instead of boiling at 212 degrees, liquids boil at around 201-202 degrees F. When I cook I have to adjust cooking times and temperatures to get the desired result.
At sea level, the recipe is fine. However, for every 1000 ft., the temperature should be adjusted by 2 degrees. For example, for the Soft Ball stage at 2,000 ft, sugar temperatures should drop by about 4 degrees; At 5,000 ft., temperature drops by 10 degrees. Temperatures continue to drop as altitude climbs. So I cook my caramel to a lower temperature and still get the same great results.
Turned out hard as a rock
i love this recipe..soft silky carmel on the tongue.
i flavored it with strawberry extract taste was good
This is a family favorite at our house. We've made these caramels for the Holidays the past four years, and they are a consistent crowd pleaser! The recipe is well written and easy to follow.
A few tips/suggestions: I increased the Vanilla to a Tablespoon, and it was delicious! While the caramel cooks, place the buttered pan in the refrigerator. Wear medical exam gloves when cutting and wrapping the candy. We used waxed paper to wrap the candies; it was easy to cut into 4 x 5 inch squares for individual wrapping. My kids like to put the candies into decorative holiday boxes to share with their friends.
Actually, this is the same great recipe I got from my first boyfriend's mother back in the early '80s. She called it "Never Fail Caramels," and they don't. Ever fail, that is, if the recipe is followed correctly. In my experience, the caramel needs to cook to 248 degrees (firm ball) to reach proper consistency to be firm enough to cut after setting up. Cooking the caramel takes about an hour but one need only stir it occasionally. Just watch closely near the end of cooking time. Best caramel recipe ever.
Caramel is creamy, sweet and salty. It makes ordinary desserts luscious and sophisticated.
Homemade candy makes the perfect holiday gift for neighbors and friends. Our holiday candy recipes are chock full of holiday fudge and other homemade candy recipes ideal for cooks of all levels.
You pinned and we rounded them all up! Here are the recipes that were most popular on our Pinterest boards in August.