Caramel Candy

Total Time Prep: 10 min. Cook: 30 min. + cooling

Yield 64 pieces (2-1/2 pounds)

Caramel candies are homemade treats that can be stored long-term to give as gifts or whenever you have a sweet craving. Wrap individually in wax paper for a traditional presentation or simply store between layers of wax paper.

Ingredients

1 teaspoon plus 1 cup butter, divided
1 cup sugar
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Directions

Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugar, corn syrup and remaining 1 cup butter; bring to a boil over medium heat, stirring constantly. Boil for 4 minutes without stirring.
Remove from heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla.
Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts

1 piece: 72 calories, 3g fat (2g saturated fat), 10mg cholesterol, 45mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions. They are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia

Recipe Creator