Real Recipes From Real Home Cooks ®

lucy's yummy caramels

★★★★★ 3
a recipe by
Pam Ellingson
Wichita, KS

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.

★★★★★ 3
serves MAKES 1- 9" SQ PAN
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For lucy's yummy caramels

  • 2 c
  • 2 c
    light corn syrup
  • 1/2 c
  • 2 c
    heavy cream
  • 1/8 tsp
  • 2 tsp
    pure vanilla extract

How To Make lucy's yummy caramels

  • 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