Before I was married, my future father-in-law would fix these creamy caramels at Christmas and send me some. The recipe has been in my husband's family for decades...so, when we got married, I learned to make them, too.
Old-Fashioned Caramels
Candy Thermometers
Old-Fashioned Caramels
Prep Time
10 min
Cook Time
40 min
Yield
2 pounds
Ingredients
- 1 tablespoon plus 1 cup butter, divided
- 2 cups sugar
- 1-3/4 cups light corn syrup
- 2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, optional
Directions
- Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring.
- Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly.
- Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.
Nutrition Facts
1 piece: 77 calories, 3g fat (2g saturated fat), 10mg cholesterol, 27mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 0 protein.
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