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Recipe: Creamy Caramels

Creamy Caramels

A smooth and creamy caramel
Total Time 1 hr


  • 2 cups light cream
  • 2 cups sugar
  • 1 cup corn syrup light or dark
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1 tsp vanilla
  • optional: 1/2 cup chopped nuts


  • Lightly butter an 8" square pan.
  • Heat cream to luke-warm in a large heavy sauce pan. Once warm, pour out half the cream into another container and set aside.
  • Add sugar, corn syrup and salt to the cream in the saucepan. Cook over medium heat, stirring constantly, until mixture boils.
  • Slowly add the cream that you set aside into the sauce pan, so the mixture doesn't stop boiling.
  • Cook for 5 minutes, stirring constantly. Add butter and lower temperature but keep it boiling gently and continue to stir.
  • When temperature teaches 248F, remove from heat. Mix in vanilla (and optionally nuts) and let stand for 10 minutes.
  • Pour into pan and let cool to room temperature; remove from pan onto a cutting board and cut into pieces with a sharp knife. Wrap each piece in wax paper.


Depending on the temperature you cook this to, the same recipe can be used for soft gooey caramel or a harder brittle caramel. Makes 2lbs of caramel.