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Old Fashioned Caramels recipe

These rich and buttery old-fashioned caramelsare great for holiday gift-giving.

Recipe: Old Fashioned Caramels

4 1/4 cups granulated sugar
6 cups (3 pints) light cream or half-and-half – divided use
2 1/4 cups light corn syrup
2 teaspoons vanilla extract
1 cup chopped nuts (optional)

  • Line a 13 x 9 x 2-inch baking pan withlightly buttered aluminum foil. Set aside.
  • Combine sugar and 2 cups (1 pint) of thecream in a large, heavy cooking pot and cook over medium lowheat. Stir until the sugar dissolves, cover with a lid brieflyto get any sugar crystals off the sides of the pan. Bring toa boil, stirring constantly.
  • Add the corn syrup and cook to the softball stage (240°F / 115°C) or until a small amount droppedinto cold water forms a soft ball that flattens when removedfrom the water.
  • Add another 2 cups of cream; continueto cook and stir until the soft ball stage is reached again.
  • Add remaining 2 cups cream; cook and stiruntil the soft ball stage is reached again. (Each cooking stagetakes about 20 to 25 minutes and can burn easily, so keep stirring).
  • Remove from heat and add the vanilla andpecans. Pour into prepared pan. Cool completely. Invert pan;peel off waxed paper and cut into 1-inch pieces. Wrap piecesindividually in waxed paper or plastic wrap. Store in coveredcontainer at room temperature.

    Makes about 9 dozen pieces.

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  • Comments

    1 Comment


    Stacy says this is her mom’s recipe that she’s been using for 40 years and it’s the best caramel she’s ever tasted. Have you ever made your own candy?

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