Betty Crocker Caramels

READY IN: 2hrs 50mins
Recipe by Dwynnie

These are the best caramels that I have ever had!!! (They are soft caramels, not the hard, chewy kind!) This recipe is posted here so I don't misplace it!

Top Review by ashandles

I have made these many times and have a few suggestions. First line the chosen pan (I like 9x13) with a buttered foil. Stir and heat the mixture with the first cup of cream for about 1 hour. After adding the second cup of cream, cook until the mixture forms a soft ball in cold water or until a candy thermometer read 230 to 240 deg. After the caramels are cool, lift the foil out of the pan, turn over onto a cutting mat, take off the foil and they are easy to cut! They are fantastic caramels!


  1. Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
  2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
  3. Cook about 35 minutes, stirring frequently, to just under (about 3 degrees)soft ball on a candy thermometer.
  4. For chewier caramels, cook until soft ball.
  5. Immediately pour/spread in baking dish.
  6. Cool completely, about 2 hours.
  7. Cut into 8 X 8 rows (or desired size), using kitchen scissors or sharp knife.
  8. Wrap individually in waxed paper or plastic wrap.
  9. Store wrapped candies in airtight container at room temperature.

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