Rating: 3.13 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.

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Recipe Summary test

prep:
45 mins
cook:
45 mins
total:
1 hr 30 mins
Servings:
117
Yield:
1 - 9x13 inch dish
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Ingredients

117
Original recipe yields 117 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 9x13 inch dish.

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  • In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour in remaining milk. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into prepared pan. Let cool before cutting into 1 inch squares.

Nutrition Facts

39 calories; protein 0.4g; carbohydrates 8.7g; fat 0.5g; cholesterol 1.8mg; sodium 9.5mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 4 stars
10/18/2002
soft caramal that's delicious with other things not by itself. Read More
(8)

Most helpful critical review

Rating: 1 stars
03/29/2005
I followed the directions to a tee and before i got to 250 degrees on my candy ther. the candy was burnt not to mention i have to soak my pot for it has atleast 1 inch of burnt candy stuck to it. If you read this do not make this caramel. Read More
(24)
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 1 stars
03/29/2005
I followed the directions to a tee and before i got to 250 degrees on my candy ther. the candy was burnt not to mention i have to soak my pot for it has atleast 1 inch of burnt candy stuck to it. If you read this do not make this caramel. Read More
(24)
Rating: 1 stars
12/23/2002
this recipe says "heat without stirring to 250 to 265 degrees F" and it burnt! Thanks for helping me waste about 7 and all that time! Read More
(21)
Rating: 1 stars
12/24/2007
If I could give this recipe a negative star rating I would! First it calls for a NOT stirring it which makes absolutely no sense to me although we did not stir it and it melted just fine. It also calls for a bunch of white sugar and barely any brown sugar so it comes out looking like a bunch of cooked grease. Ours did not set up we followed directions exactly and ended up with a huge sticky mess to dump out. Guess I am going back to my old recipe for caramels....at least I know it works! Read More
(9)
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Rating: 4 stars
10/18/2002
soft caramal that's delicious with other things not by itself. Read More
(8)
Rating: 3 stars
01/26/2007
Taste is excellent but never set up enough to cut into cubes. Read More
(7)
Rating: 5 stars
10/26/2007
I loved this recipe though I tweaked it a bit. I lost my old recipe for caramel when my computer crashed. I only use it to coat granny smith apples before coating them in chocolate. I left out the additional cup of sweetened condensed milk. I stirred until it was at soft ball stage then coated the apples. This doesn't get break-a-tooth hard when you refridgerate it and was perfect. A tip for cleaning: run HOT water over the pan it'll gradually melt the caramel away. Cold water just makes it that much harder to get clean. Read More
(7)
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Rating: 5 stars
04/25/2007
Good! Read More
(5)