Lovely Light Caramels

"This is my mothers recipe. The only one I'll use. If you don't cook it to 230, more like 220 you will have a lovely caramel sauce instead of caramels. (My mom lives in a higher altitude and her caramels must reach 242 degrees to be firm enough.)"
 
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photo by Ratalouille photo by Ratalouille
photo by Ratalouille
photo by Ratalouille photo by Ratalouille
Ready In:
15mins
Ingredients:
6
Yields:
1 pan
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ingredients

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directions

  • In a heavy sauce pan stir together the sugar, karo and 1 c of cream.
  • Cook on medium to medium high stirring almost constantly till it reaches about 235 degrees on a candy thermometer. To test, place cold water in a cup and drop about 1 teaspoon of the mixture into it.if the mixture can be formed into a soft ball with your fingers it is ready.
  • While stirring constantly add the other cup of cream very slowly. Cook till temp reaches bout 235 again.
  • Remove from heat and stir in butter and vanilla. If you desire nuts stir the in now.
  • Pour into a lightly buttered 9 by 9.
  • Allow to cool.
  • Cut into squares and wrap in wax paper or keep in pan and cover with plastic .

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Reviews

  1. These are very delicious. Rich and buttery. I used walnuts in place of the pecans and sprinkled them in the bottom of the pan (I thought they would stay there, but they all floated to the top). Also, I thought this was WAY too much caramel for a 9x9-inch pan, unless you like really thick pieces. I actually ended up using a 9x13-inch pan. Nevertheless, I LOVE caramels, any kind of caramels, and this one goes on my favorites list :)
     
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Tweaks

  1. These are very delicious. Rich and buttery. I used walnuts in place of the pecans and sprinkled them in the bottom of the pan (I thought they would stay there, but they all floated to the top). Also, I thought this was WAY too much caramel for a 9x9-inch pan, unless you like really thick pieces. I actually ended up using a 9x13-inch pan. Nevertheless, I LOVE caramels, any kind of caramels, and this one goes on my favorites list :)
     

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