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Homemade Caramels

Homemade Caramels




4 pounds


3 hours 10 minutes


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  • 1 tablespoon butter
  • 2 cups Crown® Lily White® or Golden Corn Syrup
  • 4 cups sugar
  • 1-1/2 cups light cream
  • 1 can (14 ounces) sweetened condensed milk
  • 6 tablespoons butter
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract



  1. Line a 13x9-inch pan with foil and generously butter with 1 tablespoon butter.
  2. Mix all ingredients EXCEPT vanilla in a large 6 to 8-quart pan.
  3. Boil over medium heat, stirring constantly. Reduce heat to medium-low and continue cooking, stirring occasionally until temperature reaches 244°F. Remove from heat and stir in vanilla.
  4. Pour into prepared pan. (Do not scrape sides of bowl).
  5. Cool to room temperature. Invert cooled caramel onto a cutting board and remove foil.
  6. Cut into 1-inch squares. Wrap in wax paper or plastic wrap. Store in an airtight container.

Recipe suggestion: Try adding 2 cups of finely crushed nuts.


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