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    You are in: Home / Recipes / Cream Caramels Recipe
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    Cream Caramels

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Leta's Note:

    A smooth and delicious caramel. Great for a gift box of homemade goodies.

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    Units: US | Metric


    1. 1
      Butter a square 8X8 pan.
    2. 2
      Combine sugar, corn syrup, butter and half of the cream in a large heavy saucepan.
    3. 3
      Heat to boiling over medium heat, stirring constantly.
    4. 4
      Stir in remaining cream.
    5. 5
      Cook over medium heat, stirring occasionally, to 245 degrees F on a candy thermometer.
    6. 6
      (Be patient. This takes a while, but to achieve the correct consistency you don't want to reach this point to quickly.) Immediately spread mixture evenly in prepared pan.
    7. 7
    8. 8
      Cut into 1 inch squares.
    9. 9
      I wrap caramels individually in wax paper strips and refrigerate.
    10. 10
      If candy sets up to hard in the refrigerator, just allow to set at room temp for about 30 minutes, and it is ready to eat.

    Ratings & Reviews:

    • on May 05, 2003


      These are absolutely heavenly, but my batch came out very soft and have to be refrigerated. Also, for me...the cooking time was about an hour, it took a long time to get up to 245 degrees on medium heat, so the consistency may be attributed to an error on my part. Other than that, they are probably the best caramels I have ever tasted. Thanks for the recipe, Leta! Also, thank you MizzNezz for the tip about the wax paper...I used parchment paper and they pulled out of the pan so easily!

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    • on November 27, 2002


      Wonderful!!! I have eaten way too many of these! I put wax paper in the pan and let it hang over the sides for easy removal. These taste SO good! Creamy caramel flavor, not too hard. I will definitely put these in my Christmas gift boxes! Thanks for a great recipe Leta!!

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    • on December 12, 2012


      Fine recipe, Leta. I'd suggest adding one ingredient: patience. I found it took about twice as long cooking as suggested, but took my time anyway and the result was well worth it. Rich and buttery. I stopped cooking at a little over the 245 degrees recommended and quickly poured them into pan prepared with wax paper. They are soft enough to press a finger into, but hold their shape. Allow another hour to individually wrap in wax paper, at least.

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    Read All Reviews (13)


    Nutritional Facts for Cream Caramels

    Serving Size: 1 (1250 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 67.0
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 1.9 g
    Cholesterol 9.3 mg
    Sodium 16.7 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 0.0 g
    Sugars 7.8 g
    Protein 0.2 g

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