This chewy and sweet caramel candy has an extra note of molasses from the dark corn syrup. If you can master this recipe, you’ll have a go-to gift for the holidays, teachers or new neighbors.<\/p>\n
Making candy can feel intimidating, as instructions and temperatures must be followed closely. Read on for tips to make this caramel candy a success. In addition to having your own sweet treat to eat and give away, you can also use these caramels to stuff inside chocolate cookies<\/a> or dot over brownies<\/a> before baking for a swirled caramel top.<\/p>\n Line an 8-inch square baking pan with foil and grease with 1 teaspoon butter.<\/p>\n Editor’s note: <\/em>You can also use parchment paper. Leave an overhang on each side so you can easily remove the caramels for cutting.<\/p>\n In a large, heavy saucepan combine sugar, corn syrup and 1 cup butter. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, cook the caramel candy for four minutes without stirring.<\/p>\n Remove from the heat and stir in condensed milk. Continue cooking the candy over medium-low heat, until a candy thermometer reads 238\u00b0F (soft-ball stage). Stir constantly during this stage to prevent burning on the bottom of the pan. Remove from heat and stir in the\u00a0 vanilla.<\/p>\n Editor’s tip: <\/em>A heatproof rubber spatula works well to keep the bottom from burning. Don’t be tempted to rush the caramel because it takes time to reach the right temperature.<\/p>\n Pour into the prepared pan (don’t scrape the bottom in case there are some burnt bits) and cool completely. Lift the candy out of pan, cut them into 1-inch squares and wrap them individually in waxed paper. Twist the ends to seal.<\/p>\n Store caramel candies in the refrigerator: either wrapped individually or cut and layered in between sheets of parchment paper, for up to a month.<\/p>\n Yes! Store wrapped caramels in the freezer for six months. Make sure they are in a heavy-duty zipper-top bag or container to prevent them from absorbing off-odors. Thaw overnight in the fridge.<\/p>\n Using a candy thermometer is always a good idea. You can use old-school methods of checking for the perfect soft-ball stage (dropping a bit of caramel into ice water to see if it sets properly), but sometimes it’s tough to know when to do the test. And sometimes by the time you’ve done this test the caramel has cooked too much.<\/p>\n To test your thermometer, boil water. At a full boil your thermometer should read 212\u00b0. If it is too low or high, adjust your final candy temperature by this much.<\/p>\n Cooking sugar and making candy is an exact science. In addition to making sure your candy thermometer is correct, here are a few more tips on making candy<\/a>. If your caramel turns out too hard, it was cooked beyond 238\u00b0 and there isn’t a way to save it. If it’s too soft, it was undercooked and you can return it to the stove to reach the full temperature and soft-ball stage.<\/p>\n Cold caramel cuts best. Chilling your candy overnight in the fridge works well. You can use a large chef’s knife for cutting or a metal bench scraper for straight lines. You can score the lines before making your final cut to make sure they are straight. And if they aren’t perfect? No one will care because they will still be chewy, sweet and delicious.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" 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\u2014and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. \u2014Marcie Wolfe, Williamsburg, Virginia<\/p>\n","protected":false},"author":7061,"featured_media":2045577,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,305843,305858,304423,304328,304288,305487,304338,306171,304515,303966,304408,304368,303887,304268,304558,324623,303883,304117,304353],"categories-v2":[308500,311481,339865,308821,308319,308984,308481,259620,310796,308992,312036,308880,308495,308813,308745,308478,259483,308910,309177,308476,308705,309005],"coauthors":[112911],"recommended_recipes":[{"post_title":"Creamy Caramel Flan","post_link":"\/recipes\/creamy-caramel-flan\/","post_image":"\/wp-content\/uploads\/2025\/01\/Creamy-Caramel-Flan_EXPS_TOHD_2197_JonathanMelendez_11.jpg"},{"post_title":"Caramel Sauce","post_link":"\/recipes\/caramel-sauce-recipe\/","post_image":"\/wp-content\/uploads\/2024\/09\/Caramel-Sauce_EXPS_TOHVP24_277105_MR_08_28_1_RMS.jpg"},{"post_title":"Caramel Custard","post_link":"\/recipes\/caramel-custard\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Custard_EXPS_FT24_3136_ST_0412_1.jpg"},{"post_title":"Caramel Creme Brulee","post_link":"\/recipes\/caramel-creme-brulee\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Creme-Brulee_EXPS_THCA17_195861_A6_01_2b-4.jpg"},{"post_title":"Caramel Tassies","post_link":"\/recipes\/caramel-tassies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Tassies_EXPS_BW21_34484_E09_01_10b.jpg"},{"post_title":"Creamy Caramel Dip","post_link":"\/recipes\/creamy-caramel-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps223_THCWR143330B03_13_2bC.jpg"},{"post_title":"Creamy Caramel Frosting","post_link":"\/recipes\/creamy-caramel-frosting\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_36438_DianaChistruga.jpg"},{"post_title":"Creamy Caramel Fruit Dip","post_link":"\/recipes\/creamy-caramel-fruit-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/Creamy-Caramel-Fruit-Dip_exps25618_TH10605C05_24_6b_RMS.jpg"},{"post_title":"Caramel Heavenlies","post_link":"\/recipes\/caramel-heavenlies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Heavenlies_EXPS_TOHDJ21_3683_B07_29_4b.jpg"},{"post_title":"Chocolate Caramels","post_link":"\/recipes\/chocolate-caramels\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Caramels_exps116443_HCA2081250B01_14_4b_RMS.jpg"},{"post_title":"Creamy Orange Caramels","post_link":"\/recipes\/creamy-orange-caramels\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps157019_HC163708D03_17_3b.jpg"},{"post_title":"Top 10 Caramel Recipes","post_link":"\/collection\/top-10-caramel-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Snickerdoodle-Bars_EXPS_CPLBZ19_120679_B11_01_9b.jpg"},{"post_title":"Creamy Hash Browns","post_link":"\/recipes\/creamy-hash-browns\/","post_image":"\/wp-content\/uploads\/2017\/09\/Creamy-Hash-Browns_exps11594_SSCM2468858A10_28_3bC_RMS.jpg"},{"post_title":"Caramel Pudding","post_link":"\/recipes\/caramel-pudding\/","post_image":"\/wp-content\/uploads\/2025\/01\/Caramel-Pudding_EXPS_TOHD24_4355_SarahTramonte_4.jpg"},{"post_title":"Coconut Caramels","post_link":"\/recipes\/coconut-caramels\/","post_image":"\/wp-content\/uploads\/2017\/09\/Coconut-Caramels_exps168705_THCA143053D11_15_5bRMS.jpg"},{"post_title":"Old-Fashioned Caramels","post_link":"\/recipes\/old-fashioned-caramels\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7614_CC1049408D55B.jpg"},{"post_title":"Caramel Marshmallow Delights","post_link":"\/recipes\/caramel-marshmallow-delights\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps112_FF1554518D25B.jpg"},{"post_title":"Easy Microwave Caramels","post_link":"\/recipes\/easy-microwave-caramels\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7863_WAL9016C164A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_224_JuliaHartbeck_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/creamy-caramels\/","name":"Caramel Candy","datePublished":"2018-01-01","dateModified":"2024-08-16","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_224_JuliaHartbeck_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the pan","text":"Line an 8-inch square baking pan with foil and grease with 1 teaspoon butter. Editor's note: You can also use parchment paper. Leave an overhang on each side so you can easily remove the caramels for cutting."},{"@type":"HowToStep","name":"Melt the sugar","text":"In a large, heavy saucepan combine sugar, corn syrup and 1 cup butter. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, cook the caramel candy for four minutes without stirring."},{"@type":"HowToStep","name":"Add the condensed milk and cook","text":"Remove from the heat and stir in condensed milk. Continue cooking the candy over medium-low heat, until a candy thermometer reads 238\u00b0F (soft-ball stage). Stir constantly during this stage to prevent burning on the bottom of the pan. Remove from heat and stir in the vanilla. Editor's tip: A heatproof rubber spatula works well to keep the bottom from burning. Don't be tempted to rush the caramel because it takes time to reach the right temperature."},{"@type":"HowToStep","name":"Cool, cut and wrap candies","text":"Pour into the prepared pan (don't scrape the bottom in case there are some burnt bits) and cool completely. Lift the candy out of pan, cut them into 1-inch squares and wrap them individually in waxed paper. Twist the ends to seal."}],"recipeYield":"64 pieces (2-1\/2 pounds)","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 72 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"10mg cholesterol","sodiumContent":"45mg sodium","carbohydrateContent":"10g carbohydrate (8g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8135595,"reviewCount":59,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":" Great candy recipe, especially if you are a beginner at candy making. The most important thing to have will be an accurate candy thermometer. These caramels are delicious and the recipe makes a large amount. I lined my pan with ungreased parchment paper instead of buttered foil and I did add a 1\/2 teaspoon of salt to the caramel. I will definitely be making this recipe again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Paula3438"},"reviewBody":"Best recipe I have tried! I see someone have added espresso powder and another esperry extract . Would like to hear more \" twists\" natural using extracts and how much to use.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rolorocko25029"},"reviewBody":" OH. MY. WORD!! These candies are so delicious!! I was worried about them not turning out as this was my first time making a homemade candy. I followed the recipe and watched the time and the thermometer and they turned out great. I will definitely be making these again. Thank you for sharing!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"Used light corn syrup instead of dark, still came out awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PeggyRogers"},"reviewBody":"This recipe is so easy to make. If you been afraid to make caramels because they get stuck in your teeth. No worries they melt in your mouth. I added to this recipe and made coffee caramels by adding 3 Tablespoons of expresso powder. All my caramels that I have made get eaten up to quickly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deanna"},"reviewBody":"This recipe is very reliable. I make at least 6 batches a Christmas season. Last year I changed one thing. I started using parchment paper to line the pan, since very few things stick to it and there is no need for butter. I outlined the bottom of the pan on the paper and cut it to fit with wings on opposing sides. It worked beautifully.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CollyJackson"},"reviewBody":"I've been making this recipe for years & the only thing I don't add all at once is the vanilla. They have the most fantastic flavor ever.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaureenMoe"},"reviewBody":"I have literally made these caramels no less than 20 times (maybe 30) and they are by far and away \"THEE BEST\" caramels ever. However, I have been successful (every time) in combining all ingredients in the pan at the same times as opposed to adding the milk after everything else has been cooked. Suggestion, you parchment paper instead of foil...you'll be glad you did, TRUST ME !!! YUMMY! YUMMY! YUMMY!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"valeriegallery"},"reviewBody":"Thanks mbrech119 for the tip on using parchment instead of foil to line the pan . . . worked perfectly! This recipe is great! Never made caramels before. Made this recipe for our wedding anniversary as my husband loves caramels. Used a 1.2 quart copper pot, which will only fit a half recipe--true what they say about the stuff climbing up the sides of the pot as it boils. Took about an hour until they were at the soft-ball stage and about 2 hours to cool enough to cut and wrap. Followed the directions to the letter (except for lining the pan with parchment) and ended up with the most delicious caramels my husband and I ever ate. Will make again for Christmas gifts!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mel_h_md"},"reviewBody":"I have been making this recipe for about 3 year now. Other then the first time, I have always doubled the recipe since then. I honestly don't know what kind of stove the people who put this recipe up was using, but it always takes me a total of 3 hours to make. If doubling still only 4 min boil. It is always after you add the condensed milk that take the longest, raising the temp to 238 degrees (soft ball stage) takes most of the time because on med-low heat it takes forever. I have let them cool both in the fridge and room temp and they always turn out beautifully either way. I too have dripped them in chocolate. Plain or with the chocolate everyone loves them. Friends rave about them and are always asking if I am making them any time soon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mbrech119"},"reviewBody":"Fabulous! Line pan w\/parchment and you'll never need foil or spray again . .the caramels just slip right off! I usually cook to a degree or two over as I like a slightly darker color and a *bit* more chew. I always double the recipe - perfect for a half jelly roll plan. To speed up the process I also cook medium high until a few degrees off the temp, then turn it down - but you have to stir constantly or scorching happens . .and I scrap my pan, too with no ill effect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lauripobanz"},"reviewBody":"I've been making these for several years, and always get lots of compliments. I've used raspberry extract instead of vanilla for a nice twist. If you do use foil, butter it well and use heavy duty as I spent a long time peeling it off of the one pan I made with \"regular\" foil.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jnick66"},"reviewBody":"This is a fantastic easy to make recipe! The first batch I made with the vanilla and it was so yummy I quickly made a second batch with maple extract instead. Unbelievably fantastic!!!!! I plan on trying raspberry and maybe trying to make egg nog flavored...the possibilities are endless!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dani684"},"reviewBody":" Couldn't get my caramels to read correct temperature. They separated and were chunky and looked disgusting. Anybody know why?<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dflack628"},"reviewBody":"I made these recently and they turned out delicious. I've tried other caramel recipes over the years with little success, but these are great! I lined my pan with non-stick foil and the caramels came off easily. I also sprinkled coarse sea salt over the top of half of the pan immediately after pouring to make salted caramels, a family favorite. Thanks for sharing this great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crazycook86"},"reviewBody":"I make these caramels every year. They are wonderful. I always get great coments and often get asked to bring them to events. They make great gifts as well.I agree I do cut them slightly smaller, generally 70-75 per pan. I use heavy duty foil to line my pan it pulls off better","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LindaLittell"},"reviewBody":"This recipe is fabulous. Very light and creamy and doesn't stick to your teeth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"darlido"},"reviewBody":"My mom used to make these for me when I lived far away from home.. What a special treat they were to receive made with love!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jaspercakejones"},"reviewBody":"I have made 4 batches of these, 2 at a time. And I'll be making them again next Christmas. That is how good this recipe is. Candy making can take FOREVER, but stick to it, stir like crazy, and it is more than worth it. I will answer a few questions: the 4 minute boil stays the same when you double the recipe. Also, they cool beautifully at room temp. Amazing. Delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MelodyWagstaff"},"reviewBody":"Turned out perfectly and could not have been easier! Another recipe I tried last year failed miserably. Thrilled with these results and have plans for another batch with chopped pecans stirred in!! SO excited!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChrisBlair"},"reviewBody":"It's addictive. Be forewarned!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ratcmt6"},"reviewBody":"Love this recipe! Taste like a brand name caramel","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Potsie1"},"reviewBody":"Creamy, smooth and simple to make. Dip in some chocolate after it sets and take it to the ultimate level...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marydienner"},"reviewBody":"I use light corn syrup. I also just butter the pan and don't use any foil. it works perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"224","romance_copy_dek":"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.","enhanced_recipe_title":"Creamy Caramels","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon plus 1 cup butter, divided","IngredientText":"1 teaspoon plus 1 cup butter, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup dark corn syrup","IngredientText":"1 cup dark corn syrup"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (14 ounces) sweetened condensed milk","IngredientText":"1 can (14 ounces) sweetened condensed milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_224_JuliaHartbeck_7.jpg","RecipeId":224,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Creamy Caramels Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_224_JuliaHartbeck_7.jpg","ContributorId":null,"Firstname":"Marcie","Lastname":"Wolfe","City":"Williamsburg","StateDescription":"Virginia","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Cook: 30 min. + cooling","MinimumServingQuantity":64,"MaximumServingQuantity":64,"Yield":"64 pieces (2-1\/2 pounds).","DigitalTitle":"Creamy Caramels","SubmittedTitle":"Creamy Caramels","RecipeTypeId":1,"AverageRating":4.81,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CWDJ21_224_E08_12_4b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":30,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Creamy Caramels","OriginalSourceProject":"Creamy Caramels","ContestPlacement":"Runner-Up","Trailer":"Ingredients for Caramel Candy<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Prepare the pan<\/h3>\n
Step 2: Melt the sugar<\/h3>\n
Step 3: Add the condensed milk and cook<\/h3>\n
Step 4: Cool, cut and wrap candies<\/h3>\n
Caramel Candy Variations<\/h2>\n
\n
How to Store Caramel Candy<\/h2>\n
Can you freeze caramel candies?<\/h3>\n
Caramel Candy Tips<\/h2>\n
How do I make sure my candy thermometer is correct?<\/h3>\n
Why is my caramel too hard or not set?<\/h3>\n
What are some tips on cutting caramels?<\/h3>\n
Test Kitchen Tips<\/b>\r\n
Test Kitchen Tips<\/b>