Lucy's Yummy Caramels

Pam Ellingson

By
@wmnofoz

This recipe came from a friend who made the best caramels as gifts for Christmas. I have had it for over 10 years and use it exclusively when I want those gooey, chewy, yummy caramels.


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Comments:

Serves:

MAKES 1- 9" SQ PAN

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2 c
sugar
2 c
light corn syrup
1/2 c
butter
2 c
heavy cream
1/8 tsp
salt
2 tsp
pure vanilla extract

Directions Step-By-Step

1
Line a 9 inch square baking pan with foil and butter the bottom and sides well. Set aside.
2
In a medium, heavy saucepan, boil the sugar and syrup until thickened slightly. Add the butter and continue to cook to the soft ball stage.(235-245°F)
(See Step 6 for more info on testing for soft/firm ball stage.)
3
Add 1 c. heavy cream and cook on medium high heat back to the soft ball stage.(235-245°F)
4
Add one more cup of cream and cook on medium high until caramel colored and to the firm ball stage. (245-250°F)

It is important that the ball remain firm when using the cold water test to keep the caramels from "drooping" or "melting" when finished and cooled. I would cook to the higher temp of 250° to assure the caramels stay firm.
5
Stir in vanilla, pour into prepared pan, let cool completely. Lift the foil out of the pan and transfer the caramels to a cutting board or marble slab. Cut into approx. 1" square pieces and wrap in waxed paper. Keep cool and dry in airtight container.
6
Soft ball 235-245* F ----The syrup easily forms a ball while in the cold water, but flattens once removed ----Fudge and fondant
Firm ball 245-250* F ----The syrup is formed into a stable ball, but loses its round shape once pressed ----Caramel candies

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids