Grandma Jean’s Caramel Recipe

If you know my Grandma, you know her caramels. She has perfected her caramel recipe for many years, no wonder they are so good! During the holidays, she usually makes around 6 batches a day! It took me 4 times to get it just right although this time I may  have poured the thermometer into the glass pan while rushing to get it out. Whoops! I poured mine at 244.4 degrees since I was nervous to make them too hard like the last few times and that was good for my thermometer! (Although maybe 1-2 more degrees would have made it even more perfect). I am so happy with the way they turned out and I hope to get as good as Grandma Jean!

Grandma Jean's Caramels

Course Dessert
Cuisine Candy
Servings 60 small pieces


  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1 cup Karo syrup
  • 1/2 cube butter


  1. Butter an 8x8 pan and set aside.
  2. Combine all ingredients in a heavy saucepan and stir over medium heat until sugar is dissolved and mixture starts to boil. Reduce heat and cook at a fairly low, steady boil, stirring occasionally until it reaches 240 degrees.
  3. Test small amount under cold water to see if it is a pliable soft ball. Then stir constantly and vigorously to prevent scorching until mixture reaches the firm ball stage (246º to 248º).
  4. Remove from heat at once and pour into pan and let set for at least 2 hours.
  5. Cut into squares and roll into cut wax paper.

Recipe Notes

Jean's tip:

"I usually let it set a bit longer than 2 hours and I cut with a large knife that will withstand a lot of pressure. Don't get discouraged if it doesn't come out right the first couple of times, I almost always ruin one batch each year. Use the same thermometer and pan each time to make it easier and get to know exactly what time is perfect for your stovetop and thermometer."

Enjoy! 🙂

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