Heavenly Caramels

Marcia McCance


I remember the day that Karen Bennion and Lynn McRae brought these into the composing room at NAC in Salt Lake City (way back in the late 70's). They were so good and better than any caramel I had ever tasted. I was grateful for the recipe that they simply recited to me. They had gotten together over the weekend and dreamed this up together.


NOTE: I don't like to use Corn Syrup any more so I have adjusted the recipe to 3 1/2C sugar instead of 2C sugar and 1 1/2C karo light syrup -- but you are free to choose whatever you like.

★★★★★ 2 votes
Stove Top


3 1/2 c
1 can(s)
eagle brand sweetened condensed milk
2 stick
1 c
pecans (or walnuts, or whatever) chopped or left whole

How to Make Heavenly Caramels


  • 1Melt the butter in a heavy sauce pan then add the sugar and milk and bring to slow boil
  • 2Cook until it reaches the Firm-Ball Stage using a candy thermometer -- 245°F to 250°F (about 20 to 25 minutes)
  • 3Stir in the nuts, and pour on to cookie sheet
  • 4Let air cool, cut, and enjoy
  • 5Wouldn't these be excellent covered in chocolate? Yummmy

Printable Recipe Card

About Heavenly Caramels

Course/Dish: Candies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #creamy, #Caramels