Total Time
1hr 30mins
Prep 1 hr 10 mins
Cook 20 mins

These are so good. I should make them ALL year instead of Just at Christmas

Ingredients Nutrition

Directions

  1. Place sugar in a clean dry saucepan.
  2. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan.
  3. Bring to a boil and continue cooking on high until amber colored.
  4. Turn heat off and with a wooden spoon, stir in the butter and then the cream.
  5. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm.
  6. Once firm, cut into squares.
  7. Wrap in decorative clear plastic.
  8. Store at room temperature.

Reviews

(4)
Most Helpful

I made these twice and I could not get them to set up. The second time I let the mixture get darker amber, thinking that was the reason. I did go onto Gail Gand's web page and the recipe is correct as written. I am not sure what the problem is...they taste fabulous (not gritty at all) but are too sticky and gooey and won't hold their shape (even after letting them firm up overnight). I think I may try freezing them and then cutting and dipping in chocolate. Maybe that will hold them together? I think this has potential since the flavor is so good...maybe a temperature would help? P.S. I used light cream, since the recipe does not specify and I did warm it. It took 10-15 minutes WITHOUT stirring to get the sugar to the amber color and do be careful when adding the butter and cream...the sugar goes crazy and bubbles all over :)

Karen=^..^= January 03, 2003

Horrible, bad, awful, poorly written recipe! Ok, was I clear enough? AMBER is NOT a stage in cooking sugar! I tried this recipe twice. The first time I kept cooking and cooking the sugar waiting for it to get "amber" which it never did. The sugar seized up. Ok, there was 5 cups of sugar wasted. So I tried again and cooked it to firm ball stage, which seemed logical to me. It was gritty and never set. Another 5 cups of sugar wasted, plus cream and butter. It *could* have been the humidity (as I live in Texas, afterall), but I do believe that an actual cook-to temperature would have been highly helpful instead of "AMBER". Grrr!

Avarah September 20, 2002

Anyone interested in Caramel making should read the instructions at About.com. It has a great recipe that has detailed instructions and pictures. That way when you are using a recipe like this you can figure out temps and processes. I make butter caramels frequently.

Doyle O. September 05, 2009

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