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Old-Fashioned Caramels |
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Serves: 48
Print this Recipe
Prep Time: 1 hour (ready in 1 hour 30 minutes) - Yield: 48 squares
1 cup butter
2 1/4 cups firmly packed brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 1/2 teaspoons vanilla extract
1. Line 9-inch square pan with foil so foil extends over sides of pan; lightly butter foil.
2. In heavy 3-quart saucepan, melt butter. Add brown sugar; mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.
3. Remove saucepan from heat; stir in sweetened condensed milk. Cook over medium heat for 20 to 30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage (244°F.).
4. Remove saucepan from heat; stir in vanilla. Pour into buttered foil-lined pan. Cool about 30 minutes.
5. When candy has completely set, carefully remove from pan by lifting foil; remove foil sides of candy. With thin-bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.
High Altitude (above 3500 feet): Cook until candy thermometer reaches 234°F.
Nutrition Information Per Serving: Serving Size: 1 Square * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 60 mg 3% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 17 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
Variation
Chocolate Caramels: After stirring in sweetened condensed milk, cook over medium heat for about 20 minutes, stirring constantly, until candy thermometer reaches 230°F. Stir in 2 oz. unsweetened chocolate, coarsely chopped; continue cooking and stirring for about 15 minutes or until mixture reaches 240°F. Continue as directed above.
See Cook's Note: Tips for Making Candy
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Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
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