Easy Creamy Caramel Recipe: Homemade Caramels - Delicious & Simple!

Creamy Caramels & Marbled Caramels

YIELD Makes about 2-1/2 pounds or 64 caramels

INGREDIENTS

1/2 cup slivered or chopped toasted almonds (optional) 1 cup butter or margarine, cut into small pieces 1 can (14 ounces) sweetened condensed milk 2 cups sugar 1 cup light corn syrup 1‑1/2 teaspoons vanilla

PREPARATION:

1. Line 8-inch square baking pan with foil, extending edges over sides of pan. Lightly grease foil; sprinkle almonds over bottom of pan, if desired.
2. Melt butter in heavy 2-quart saucepan over low heat. Add sweetened condensed milk, sugar and corn syrup. Stir over low heat until sugar is dissolved and mixture comes to a boil.
3. Carefully clip candy thermometer to side of pan. (Do not let bulb touch bottom of pan.) Cook over low heat about 30 minutes or until thermometer registers 240°F (soft-ball stage), stirring occasionally. Immediately remove from heat and stir in vanilla. Pour mixture into prepared pan. Cool completely.
4. Using foil, lift caramels out of pan; remove foil. Place caramels on cutting board; cut into 1-inch squares with sharp knife. Wrap each square in plastic wrap. Store in airtight container.

Marbled Caramels Before cooling, add 1/3 cup chocolate chips to top. Let soften; swirl lightly into caramel using a knife. Do not over do. This recipe appears in: Candy