Cream Caramels

Serves: 64
Total Calories: 82
Yield: 2 pounds


2 cups sugar
1/4 cup butter
1 cup chopped nuts
1/2 teaspoon salt
1 cup light corn syrup
2 cups heavy cream
2 teaspoons vanilla extract


Combine sugar and corn syrup in large saucepan. Set candy thermometer in pan. Place pan over low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, without stirring, until thermometer reads 305°F. Remove saucepan from the heat and add 1 tablespoon of butter. Return the pan to the heat and stir in the remaining butter, adding only a little butter at a time so that the mixture will not stop boiling. Warm the cream and add it slowly and continue boiling, stirring vigorously until the thermometer reads 250°F. Remove from heat and let stand for 5 minutes. Add nuts, salt, and vanilla, stirring only enough to blend. Pour the candy into a greased 8 x 11-inch pan. Let stand for at least 8 hours. Turn candy out of pan, cut with a heavy knife. Wrap each piece in waxed paper.

Nutritional Facts:

Serves: 64
Total Calories: 82
Calories from Fat: 41

This Cream Caramels recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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