Classic Caramels

Classic Caramels

Soft, buttery, and melt-in-your-mouth, these classic caramels get their rich flavor from LorAnn Vanilla Extract. Perfect for gifting, holidays, or anytime you want a timeless sweet treat.

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Ingredients

2 cups granulated cane sugar
1 cup light brown sugar, packed
1 cup light corn syrup
1 cup half and half
1 cup milk
1 cup butter
2 teaspoons LorAnn Pure Vanilla Extract or LorAnn Madagascar Vanilla Extract
Whole pecans (optional)
Course-ground sea salt (optional)

Recipe PDF

Classic Caramels
R0175.pdf Download PDF

Directions

1
Butter a 9 x 13 inch pan.
2
Combine granulated sugar, brown sugar, corn syrup, half and half, milk and butter in a 5-quart kettle or dutch oven.
3
Cook over medium heat, stirring until sugars dissolve and mixture comes to a boil. Wash down sided of pan with a wet pastry brush to remove any sugar crystals that may be present. 
4
Clip on a candy thermometer and continue to cook, stirring constantly, to the firm ball stage — about 248°F.
5
Remove from heat and stir in flavoring. 
6
Pour hot caramel into prepared pan (do not scrape bottom of pot).
7
Cool at room temperature until firm, preferably overnight. 
8
Sprinkle with sea salt, if desired. Cut into pieces.
9
Press one whole pecan onto top of each caramel piece (if using).
10
Wrap individually in twisting wax paper. Store tightly covered in a cool, dry place. Do not refrigerate.Makes about 2 pounds of candy.

Products Used In This Recipe

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