Caramels (Plain, Nutty, and/or Salted)

It always surprises me how easy it is to make candy. These caramels are not only delicious, but quick and easy. I’ve seen other recipes that get particular, but this one from my mother-in-law isn’t fussy at all. Best of all, you get a big pan that you can share with your neighbors.

Prepare a 9×13 pan by spraying it with oil or buttering it.

Combine in a saucepan:

1 lb. brown sugar

1 c. corn syrup

1/2 lb. butter (2 sticks)

1 can of sweetened, condensed milk

1/2 t. cream of tartar

Stir to dissolve the sugars, then bring the mixture to a boil. Boil for 15 minutes, stirring constantly. At this point, the mixture should be getting thicker and golden in color. I tested it in cold water, and it had reached firm ball stage. I live at almost 6,000 feet, so candy stages might be slightly different where you live. If you don’t have a candy thermometer, don’t worry. I find the cold water test to be very effective. You may need to cook yours a little longer than 15 minutes if you’re at a lower altitude.

Remove the candy from the heat and stir in until combined:

1 T. vanilla

1 c. nuts, optional, but recommended. I used pecans.

Pour the mixture into the prepared 9×13 pan.

For salted caramels, let the candy cool for about 20 minutes before sprinkling coarse salt over the top.

When the caramels are completely cool, cut them into pieces and wrap them in waxed paper.

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Caramels (Plain, Nutty, and/or Salted)

These caramels are not only delicious, but quick and easy.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 72

Equipment

  • 9×13 pan
  • wax paper optional

Ingredients
  

  • 1 pound brown sugar
  • 1 cup corn syrup
  • 1/2 pound butter 2 sticks
  • 1 can sweetened, condensed milk
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon vanilla
  • 1 cup nuts chopped, pecans or walnuts
  • coarse salt for salted caramels

Instructions
 

  • Grease a 9×13 pan and cut the wax paper into small squares if you plan to wrap the caramels.
  • In a large pot, stir to dissolve the sugars, then bring the mixture to a boil. Boil for 15 minutes, stirring constantly. It should reach firm ball stage.
    1 pound brown sugar, 1 cup corn syrup, 1/2 pound butter, 1 can sweetened, condensed milk, 1/2 teaspoon cream of tartar
  • Remove the candy from the heat and stir in the vanilla and nuts. Pour the mixture into the prepared 9×13 pan.
    1 tablespoon vanilla, 1 cup nuts
  • For salted caramels, let the candy cool for about 20 minutes before sprinkling coarse salt over the top.
    coarse salt
  • When the caramels are completely cool, cut them into pieces and wrap them in waxed paper. Or, just eat them right out of the pan.
Keyword candy
Tried this recipe?Let me know how it was!

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