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Grandma Jean's Caramels

Course Dessert
Cuisine Candy
Servings 60 small pieces

Ingredients

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

Instructions

  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."