Old-Fashioned Caramels

Serves: 48
Total Calories: 114


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


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

Nutritional Facts:

Serves: 48
Total Calories: 114
Calories from Fat: 40

This Old-Fashioned Caramels recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

More Recipes from the Cook'n with Pillsbury Cookbook:
Basic Refrigerator Cookies
Candy and Popcorn Balls
Candy-Coated Pretzels
Candy-Cooking Stages
Caramel Corn
Cashew Caramel Brownies
Cashew Clusters
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Cherry Almond Fondant
Cherry Winks
Chocolate Caramel Layer Bars
Chocolate Cherry Bars
Chocolate Chip Cookies
Cinnamon Toffee Bars
Classic Neapolitan Fondant Slices
Coconut Macaroons
Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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