Total Time
35mins
Prep 5 mins
Cook 30 mins

I don't know where I got this recipe nor do I know the history of its name. I have been making this since the 70's. You can cook the caramels to soft or firm stage depending on your preference. I like to make them very soft. I chill in frig and cut up into squares. Then I freeze them and dip them in batches. The full recipe makes alot of candy, so I sometimes make only half. Sometimes I add chopped nuts to half the recipe. I like dark chocolate.

Ingredients Nutrition

Directions

  1. Cook butter, sugar, brown sugar, corn syrup and butter until boiling.
  2. Add 1 cup cream and bring to a boil.
  3. Slowly add second cup of cream and cook to soft ball stage with a candy thermometer.
  4. Turn off heat and add 1 tsp vanilla.
  5. Pour into a 10 x 15 pan which has been lined with parchment, sprayed with Pam.
  6. Chill in refrigerator and cut into squares.
  7. Melt chocolate over double boiler.
  8. Dip caramels and allow to set on waxed paper.

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