Originally posted September 30, 2011


Caramels by AimeeC

These are like mini science experiments! You will need a candy thermometer, and speed! Also, an oven mitt comes in handy. I burned my fingertips from holding the thermometer over the mixture. Because I learn the hard way!


  • 2 cups sugar
  • 1/2 cup butter
  • 2 cups heavy whipping cream
  • 3/4 cup light corn syrup
64 caramels


1. Grease the bottom and sides of an 8x8 or 9x9 baking dish with butter.

2. Heat all the ingredients to boiling in a 3-quart saucepan over medium heat, stirring constantly.

3. Continue to heat for approximately 30-40 more minutes, stirring regularly, until the candy thermometer reads 245 degrees** or until a small amount of the mixture, when dropped into a COLD cup of water, forms a ball that holds its shape until pressed.

4. Immediately spread the mix into the baking dish and let it cool completely (appx 2 hours).

5. Cut (kitchen scissors are best here) into 1-inch squares and wrap with waxed paper or plastic wrap. Store them in an airtight container.

**The mixture will hit 210 degrees pretty quickly, and it will be boiling so high that you might think it'll boil over. It's okay - just keep stirring! The temperature will continue to climb slowly and once you hit 230 degrees, the mixture will "deflate" a little. Keep stirring! After 235, the temperature will go up steadily pretty fast. It's important that you watch the thermometer constantly and that you work fast once you hit 245 degrees. If you let it heat much more than this, the mixture quickly burns. However, if you remove it too quickly, it won't set. So be patient - let it get to 245 - but after that, work with haste!

3 hrs


  • commented about 9 years ago

    Again, I can vouch for another one of Aimee's creations. DELICIOUS! I'm surprised she even shares. Obviously, she's a better woman than me.

Adapted from

Betty Crocker

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