Caramel Recipes

Debbie Drapers Caramel Recipe

4 c. sugar

1/2 lb butter

2 c. corn syrup

2 c canned milk (or she has used 1 pt whipping cream

2 t. vanilla

Place all ingredients in heavy pan and bring to a boil. YOU MUST STIR CONSTANTLY! Caramels are lighter when cooked quickly and darker when cooked slowly. Cook to a firm ball and pour into a buttered pan. I use a jelly roll pan, but have also used a 9x13. Cut into small pieces and wrap in waxed paper or plastic wrap.


Chocolate Caramels
(this recipe makes very soft caramels)

2 c whipping cream, divided and at room temperature

1 1/2 c. light corn syrup

2 c sugar

1/4 t salt

3 ( 1 oz ) squares unsweetened baking chocolate

1/2 c butter

Tempered dipping chocolate if desired

Butter a 9 inch square baking pan, set aside. In a heavey 4 qt saucepan combine 1 c of the cream, corn syrup, sugar and salt. Place over medium heat and stir occasionally with a wooden spoon till mixture comes to a boil. If sugar srystals are present, wash down sides of pan with a wet pastry brush.

Cook, stirring occasionally until the temperature reaches 220 degrees on a candy thermometer. Add chocolate and butter and stir constantly for the remainder of the cooking time. Without allowing boil to stop, slowly pour in remaining 1 c cream. Cook to 240 degrees or till soft-ball stage. Without scraping, pour into prepared pan. Allow to stand at room temp overnight. To serve, cut into 1 in. squares. Wrap individually in waxed paper, or dip in tempered chocolate. Store at room temperature. Makes 81 pieces.