Soft Caramels

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Soft Caramel 1/2 inch x 3 inch wrapped

Soft Caramel 1/2 inch x 3 inch wrapped


  • 2 cups sugar
  • 1 cup firmly packed brown sugar
  • 1 cup sweet Butter
  • 1 cup milk
  • 1 cup Heavy Whipping Cream
  • 1 cup light corn syrup
  • 1 teaspoon vanilla


  1. Line a 9×9-inch pan with parchment paper, be sure to line up both sides using 2 sheets of parchment. If
    Parchment covered Baking Pan

    Parchment covered Baking Pan

    you don’t the caramel will be extremely difficult to remove from the sides of the pan. Don’t skip this step. Set aside.

  2. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
  3. Continue cooking, 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
  4. Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.
  5. Cut into 1/2-inch x 3-inch pieces; wrap candies in wax paper.  We use LorAnn Oils Twisting Wax Paper. Click Here

Store refrigerated.

Makes 57 caramels

If giving as a gift we suggest using Kraft Candy Favor Boxes Click Here

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