Best 6 Old Fashioned Caramels Recipes

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In the realm of delectable treats, few can resist the allure of old-fashioned caramels – a divine confection that has captivated taste buds for centuries. These bite-sized nuggets of sugary bliss, characterized by their rich flavor and smooth texture, are a testament to the enduring magic of culinary artistry. Whether you seek a nostalgic journey back in time or simply desire a moment of pure indulgence, embarking on a quest to create the perfect batch of old-fashioned caramels is an endeavor that promises both culinary satisfaction and delight.

Here are our top 6 tried and tested recipes!

GRANDMA'S OLD-FASHIONED CREAM CARAMELS



Grandma's Old-fashioned Cream Caramels image

Classic, chewy, creamy, delicious buttery caramels. Grandma's Old-fashioned Cream Caramels are the sticky yummy quintessential caramel.

Provided by Debi

Categories     Dessert

Time 1h15m

Number Of Ingredients 7

2 tablespoons neutral flavored oil (divided use)
2 cups granulated sugar
1 cup light corn syrup
2 tablespoons unsalted butter (softened and cut into pieces)
2 cups heavy whipping cream
½ teaspoon salt (plus additional for sprinkling on top if desired)
2 teaspoons pure vanilla extract

Steps:

  • Line a 13x9-inch pan with aluminum foil so that the foil goes up the sides of the pan. With a paper towel, coat the foil with 1 tablespoon of the oil. Set aside.
  • In a 4-quart or larger heavy bottomed saucepan over medium heat, combine sugar and corn syrup. Stir constantly until the mixture comes to a boil, about 5 minutes. Wash the sides of the pan down 2 times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
  • Place a candy thermometer in the pan with the hot sugar, and increase the heat to medium-high. Continue to cook the candy without stirring until it registers 305° F on the candy thermometer, about 15 minutes.
  • While the hot sugar cooks, heat the cream in a separate small saucepan or in the microwave until it's hot. Set aside.
  • Remove the sugar mixture saucepan from the heat and stir in 1 tablespoon of the butter until it's melted in. Return the pan to medium heat, and add the remaining tablespoon butter a little at a time, keeping the mixture boiling.
  • Slowly and carefully add the hot cream to the caramel sugar mixture. Be careful as the mixture will bubble up and steam and can cause burns. Stirring continuously, cook the caramel until the mixture reaches 250° F on the candy thermometer, about 10 - 15 minutes.
  • Remove the pan from the heat, and let stand for 5 minutes. Stir in the ½ teaspoon salt and vanilla. Pour the caramel into the prepared foil lined pan, and let sit for at least 8 hours at room temperature.
  • After the caramel has rested, coat a cutting board and the blade of a chef's knife with the remaining 1 tablespoon oil.
  • Invert the foil-lined pan of caramel onto the cutting board, and peel the foil off of the caramel.
  • Cut the caramel into bite sized pieces.

Nutrition Facts : Calories 41 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 6 mg, Sodium 14 mg, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

OLD-FASHIONED CARAMELS



Old-Fashioned Caramels image

Before I was married, my future father-in-law would fix these creamy caramels at Christmas and send me some. The recipe has been in my husband's family for decades...so, when we got married, I learned to make them, too.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 pounds.

Number Of Ingredients 6

1 tablespoon plus 1 cup butter, divided
2 cups sugar
1-3/4 cups light corn syrup
2 cups half-and-half cream
1 teaspoon vanilla extract
1 cup chopped pecans, optional

Steps:

  • Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring. , Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.

Nutrition Facts :

OLD-FASHIONED CARAMELS



Old-Fashioned Caramels image

Make and share this Old-Fashioned Caramels recipe from Food.com.

Provided by Dee514

Categories     Candy

Time 30m

Yield 1 3/4 Pounds

Number Of Ingredients 7

2 1/2 tablespoons butter
2 cups firmly packed brown sugar
2 tablespoons light molasses
1/2 cup undiluted evaporated milk
4 ounces unsweetened chocolate, cut in pieces
1 teaspoon vanilla extract
1 cup nuts, chopped (your choice)

Steps:

  • Mix butter, sugar, molasses and milk in a heavy sauce pan.
  • Bring mixture to a boil.
  • Add chocolate and stir until the chocolate is melted.
  • Cook to soft ball stage (234°-240°F on candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
  • Mix in the vanilla and nuts and pour mixture into a greased 8x8x2 inch pan.
  • Cool, and when fairly firm, cut into small squares.

Nutrition Facts : Calories 2052.7, Fat 96.1, SaturatedFat 40.1, Cholesterol 64.5, Sodium 839.2, Carbohydrate 308.5, Fiber 17.8, Sugar 259.1, Protein 27

OLD FASHIONED CARAMEL FUDGE RECIPE



Old Fashioned Caramel Fudge Recipe image

Enjoy this Old Fashioned Caramel Fudge Recipe as a delightful treat for a holiday or any day. Try this Old Fashioned Caramel Fudge Recipe this weekend!

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 58 servings

Number Of Ingredients 9

1 pkg. (11 oz.) KRAFT Caramels
2 Tbsp. 2% milk
1/2 cup butter or margarine
1 can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 cups sugar
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1/2 tsp. vanilla
1 cup coarsely chopped walnuts

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat.
  • Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min. or until mixture comes to full rolling boil, stirring constantly. Cook 5 min., stirring constantly. Remove from heat. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
  • Pour chocolate mixture into prepared pan; spread to cover bottom of pan. Pour caramel mixture over chocolate layer; swirl slightly with knife.
  • Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting into squares.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.8887 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0.5826 g, Sugar 0 g, Protein 1 g

OLD FASHIONED EVAPORATED MILK CARAMELS



Old Fashioned Evaporated Milk Caramels image

Make and share this Old Fashioned Evaporated Milk Caramels recipe from Food.com.

Provided by Kimke

Categories     Candy

Time 35m

Yield 2 1/2 pounds

Number Of Ingredients 7

2 cups white sugar
2 cups white Karo
1/2 cup butter
2 cups evaporated milk
1 teaspoon vanilla
1 cup pecans, chopped
1/4 teaspoon salt

Steps:

  • Boil sugar,salt and corn syrup to 245 degrees.
  • Stir occasionally.
  • Add butter and evaporated milk so gradually that the mixture does not stop boiling.
  • STIR CONSTANTLY!
  • Cook rapidly to 240 degrees, being careful not to scorch.
  • Add vanilla and nuts.
  • Pour into greased pan.
  • Cool before cutting.
  • Cut with heavy,sharp knife with saw-life motion.

Nutrition Facts : Calories 2293, Fat 84, SaturatedFat 35.3, Cholesterol 156.1, Sodium 877, Carbohydrate 396, Fiber 4.2, Sugar 234.9, Protein 18.1

OLD-FASHIONED CARAMELS



Old-Fashioned Caramels image

Number Of Ingredients 5

1 cup butter
2 1/4 cups firmly packed brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 1/2 teaspoons vanilla extract

Steps:

  • 1. Line 9-inch square pan with foil so foil extends over sides of pan lightly butter foil.2. In heavy 3-quart saucepan, melt butter. Add brown sugar mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.3. Remove saucepan from heat stir in sweetened condensed milk. Cook over medium heat for 20 to 30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage (244°F.).4. Remove saucepan from heat stir in vanilla. Pour into buttered foil-lined pan. Cool about 30 minutes.5. When candy has completely set, carefully remove from pan by lifting foil remove foil sides of candy. With thin-bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.High Altitude (above 3500 feet): Cook until candy thermometer reaches 234°F.Nutrition Information Per Serving: Serving Size: 1 Square * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 60 mg 3% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 17 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatVariationChocolate Caramels: After stirring in sweetened condensed milk, cook over medium heat for about 20 minutes, stirring constantly, until candy thermometer reaches 230°F. Stir in 2 oz. unsweetened chocolate, coarsely chopped continue cooking and stirring for about 15 minutes or until mixture reaches 240°F. Continue as directed above.See Cook's Note: Tips for Making Candy

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use a heavy saucepan to prevent scorching.
  • Stir constantly to ensure even cooking and prevent crystallization.
  • Use a candy thermometer to accurately measure the temperature of the caramel.
  • If you don't have a candy thermometer, you can use the cold water test. Drop a small amount of caramel into a cup of cold water. If it forms a soft ball, it is ready.
  • Work quickly when pouring the caramel onto the prepared pan. It will start to set quickly.
  • Let the caramels cool completely before cutting them. This will help prevent them from sticking to the knife.
  • Store the caramels in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Old-fashioned caramels are a delicious and easy-to-make treat. With a few simple ingredients and a little bit of time, you can create these classic candies that are sure to be a hit with everyone. So next time you're looking for a sweet treat, give these old-fashioned caramels a try.

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