Best 3 Hostess Caramels Recipes

AUNT EMILY'S SOFT CARAMELS

Steps:

• Butter 13x9-inch pan; set aside.
• 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.
• 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.
• Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.
• Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

HOSTESS CARAMELS

Steps:

• Combine sugar, butter, corn syrup, and evaporated milk it a large heavy bottomed saucepan.
• Cook and stir on medium heat to firm ball stage.
• Remove from heat and stir in vanilla and nuts.
• Pour into a well buttered 9x13 pan.
• When cool, cut into bite-sized pieces and individually wrap (I use squares of waxed paper and twist the ends.).
• These are also good dipped in chocolate.
• 60.