Mother's Homemade

Caramel Candy

My mom said this recipe can be tricky. Sometimes she has batches that don’t turn out and she has to throw them away. She doesn’t know why it happens once in a while, but she says that the temperature, 242° on the candy thermometer is the key.

Sometimes the consistency doesn’t turn out quite right either - more often it may turn out too soft. Once your get the caramels wrapped, always keep them in the refrigerated, taking out a few as you eat them. If they are left at room temperature for any length of time, they will turn sugary. Good luck!

Preparation: 1 hour prep, 5 hours cooling Heirloom Recipe
Serves 4 to 6 persons Michele Sandrin
  • 1 pound butter
  • 2 14-ounce cans sweetened condensed milk
  • 1/2 teaspoon salt
  • 2 pounds light brown sugar
  • 1 16-ounce bottle light Karo® Syrup
  • 2 teaspoons vanilla extract
  1. In a heavy-walled pot, melt butter over medium heat. Add salt, syrup and stir in milk gradually. Cook and stir constantly over medium heat until temperature reaches 242°F (using a candy thermometer). My mom estimates that it takes about twenty minutes once the mixture is boiling.
  2. Take off stove immediately and add vanilla. Pour into a well-buttered jelly roll pan. Cool 4 to 5 hours. Cover the counter with waxed paper. Turn jelly roll pan upside down over waxed paper. Sometimes my mom has to scrape and pry the mixture from the jelly roll pan with a spatula.
  3. Cut and wrap. You can use a knife or kitchen shears - which ever works best for you. Wrap in pre-cut squares of waxed paper.
  4. An option is to add chopped nuts to the top of the mixture poured into the jelly roll pan.

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Latest revision done September 2014
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