Fannie Mae Caramels
User Reviews
5
Fannie Mae Caramels
Description
This caramel recipe involves carefully cooking a mixture of sugar, light corn syrup, sweetened condensed milk, milk, whipping cream, and butter over medium heat until reaching 240°F (soft ball stage). Accurate temperature and constant stirring prevent scorching and enable the creamy, smooth texture classic in soft caramels.
After cooking to temperature, vanilla and chopped nuts (if desired) are stirred in before pouring the mixture into a buttered pan to set overnight. Once firm, the caramels are cut into one-inch pieces and may be wrapped in wax paper or coated in tempered chocolate for extra flavor and presentation.
The balance of milk, cream, and butter creates a luscious chewiness, and the cooking method ensures a consistent texture. This recipe requires patience and precise temperature control but results in classic homemade caramels with a deep, sweet flavor.
Use a good candy thermometer and be prepared to stir regularly as the mixture thickens. In humid conditions, the cooking temperature may need slight adjustment to achieve the correct firmness.
Ingredients
- 2 cups light corn syrup
- 14 ounces sweetened condensed milk
- 1 1/2 cups milk
- 1 cup whipping cream
- 1 cup butter
- 4 cup sugar
- 2 teaspoon vanilla
- 2 cup nuts if desired, chopped
- Tempered dipping chocolate if preferred; wax paper cut into rectangles (not an ingredient
Instructions
- Butter a 9X13 baking pan. In heavy 6 quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer.
- Please note it can take the sugar a long time to reach the proper temperature, be patient.
- Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.
Notes
- Use a reliable candy thermometer and follow the temperature closely for proper caramel texture.
- Stir continuously once the mixture starts thickening to avoid burning and ensure even cooking.
- In humid weather, cook to 242°F instead of 240°F to compensate for moisture and achieve correct firmness.
- After cooking, allow caramels to set overnight at room temperature before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 96Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 30mg | 1% |
| Potassium | 47mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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