December 13, 2012

Classic Caramels

Can you believe Christmas is nearly here?? I can't! November just flew by for us! This weekend we will be putting together our plates of holiday treats for friends and neighbors, so next week will be full of Christmas goodies for all of you, my wonderful readers! A few tried and true, and a few brand new! I have to share this one first, because it is a must try. I got the recipe from my mother-in-law, and it is one of The Geologist's two favorite Christmas treats. I've been seeing sweetened condensed milk caramels all over Pinterest, and I have tasted both, and no offense, but there is no contest. You just can't replace real butter and cream!! They're basically God's gift to candy!

Classic Caramels
Printable Recipe

1/2 cup butter (1 stick)
1 cup dark Karo (corn) syrup
2 cups heavy cream
2 cups sugar
1 tsp vanilla

candy thermometer (if you don't have one, you can find one at your local grocery store, or Walmart/Target. They aren't expensive!)
1/4 cup cold butter, cut into tablespoon-chunks

Butter a 9x13 baking dish WELL. (You can line it with waxed paper too, if you'd like) Set aside.

Combine 1/2 cup butter, Karo, 1 cup of cream, sugar, and vanilla in a large saucepan. (You may think there is too little mixture for such a big pot, but it bubbles up HIGH!) Bring to a boil on medium-high heat. Continue boiling until mixture reaches 232 degrees (soft ball).
Add 1 cup of cream, increase heat to high,(if your stove burns pretty hot, keep it just barely under high, or your caramels will burn!) and boil until it reaches 250 degrees (240 degrees at 6000 ft above sea level). These heating steps take a while. Be patient, and don't increase the heat before you are supposed to, and you will have perfectly set caramels!
Remove from heat and stir in the 1/4 cup of butter. Pour into prepared dish. Let cool and set for a few hours. Cut into chunks or slices with a sharp knife and wrap in wax paper.
If you've buttered your dish well, they shouldn't be difficult to get out at ALL.
Hooray! You have now made rich, luscious, chewy, delicious caramel! Everyone will be impressed, I promise!
They have just the right texture, no grainy crystallization or plain brown sugar taste. Just buttery, decadent, classic caramel wonderfulness. Like store-bought, but better! I hope you try these, they're a holiday staple around here. Even though it takes a little while, it's really not difficult! 

What are some of your favorite holiday-sharing treats?


  1. I have never made carmel but this looks delicious!

    Sparkles and Shoes

  2. These look SO good. I love your blog April :)

  3. I can't wait to make these! Thanks for sharing!

  4. These will be cooked in my house!! I've screwed up making caramels SO MANY TIMES (~like...just yesterday!~) but your recipe looks achievable. Thanks!! :)

  5. April, those look sooooooo good. I have never made my own caramels. I must change that and give them a go!! You make them look so easy! Love you! xxoo


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