Total Time
Prep 10 mins
Cook 30 mins

sounds really good! Right? 8)

Ingredients Nutrition


  1. Heat the sugar with syrup in 1 cup of milk.
  2. Stir until dissolved.
  3. Then cook to 246-248 or firm ball stage.
  4. Stir occasionally, slowly adding the 2nd cup of milk.
  5. Repeat cooking process.
  6. Add remaining milk, butter & salt.
  7. Cook to 246-248 (until a ball in cold water is firm as desired for firmness in caramels). Remove from heat; add in the vanilla extract.
  8. Immediately pour into a buttered pan.
  9. Let cool before cutting into squares.


Most Helpful

This recipe worked GREAT to make some home-made Turtle bars. It was just the right consistency. I buttered a glass pan, covered the bottom in pecans, poured the hot caramel over them, and then topped them with chocolate chips. The hot caramel melted the chips. I spread them out and let it cool. Wonderful!

Sparkling November 19, 2010

I made an account just to write a review for this. I'm an experienced candy maker and this recipe is AWFUL. The mixture bubbles *insanely* - I had to transfer it to another pot...AND then to another one! I followed the directions to the T and I have a big pot of definitely-not-caramel. I dirtied 3 pans, wasted ingredients, and dirtied measuring cups for nothing. I have never experienced such with any other caramel recipe!

hnf1 December 23, 2015

I dipped these in chocolate. Delicious!<br/>I would recommend putting tin foil rather than butter in the bottom of the pan. I had to fight for awhile to get it out.

je1nnalk June 18, 2014

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