1/1 Photo of Aunt Kathleen's Caramels
Linda's Busy Kitchen's Note:
This recipe is a very old one, and a treasured memory of my Great Aunt Kathleen. They are SO GOOD! Store them in a tupperware container, and they last for 2 weeks or more, but they won't, because you'll be into them until they are gone... GUARANTEED :)
My Private Note
Units: US | Metric
- 1Put butter, sugar, brown sugar, and Karo into pan. Cook over medium heat, stirring occasionally until it starts to boil.
- 2After it starts to boil, turn down to med-low heat, and let boil for 10 minutes, stirring constantly so it doesn't stick or burn on the bottom of the pan.
- 3Remove from heat, and add condensed milk. Stir well.
- 4Put back on stove, and bring the temperature to the hard ball stage (250 degrees on your candy thermometer), (about another 10 minutes). (The brown sugar addition adds moisture to the molasses, so this is why the recipe needs to reach the hard ball stage instead of the firm ball stage, that most caramel recipes require).
- 5Remove from stove, and add nuts and vanilla. Mix well.
- 6Pour into a buttered pan (I use a 9x13" cake pan).
- 7Cool completely, and then cut with a sharp knife.
- 8Cut wax paper into 2x2" squares.
- 9Wrap each caramel in wax paper and twist ends.
- 10Refrigerate in a plastic container.
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Nutritional Facts for Aunt Kathleen's Caramels
Serving Size: 1 (1415 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5966.7
- Calories from Fat 2577
- Total Fat 286.3 g
- Saturated Fat 61.8 g
- Cholesterol 104.0 mg
- Sodium 2806.9 mg
- Total Carbohydrate 862.6 g
- Dietary Fiber 7.8 g
- Sugars 674.3 g
- Protein 44.3 g