My Mom’s Famous Caramels
User Reviews
4.2
My Mom’s Famous Caramels
Description
The caramels are prepared by melting the sugar, corn syrup, part of the sweetened condensed milk, salt, and butter, then bringing the mixture to a boil. After adding the rest of the condensed milk, the mixture cooks without stirring to prevent crystallization, reaching 234°F (soft ball stage) for soft caramel texture. Vanilla is added for aroma, and pecans can be optionally stirred in.
Once poured into a buttered pan to set, the caramels solidify to a soft, creamy consistency that cuts easily. The gradual cooking and temperature control ensure the right chewiness without becoming too firm or grainy.
These caramels make for a nostalgic treat and can be cut into pieces for gifting or snacking. Monitoring the thermometer is key to achieving the desired texture.
Ingredients
- 2 cups sugar
- 1 ½ cups light corn syrup
- 1 can sweetened condensed milk add only ½ to begin with
- ¼ teaspoon salt
- 1 cup butter
- 2 teaspoons vanilla
- 1 ½ cups pecan optional, chopped, toasted
Instructions
- Butter the sides and bottom of a 9X13-inch pan. Set aside.
- In a medium heavy saucepan, add sugar, corn syrup, 1/2 can sweetened condensed milk, salt and butter.
- Over medium-low heat, stirring constantly to ensure the sugar is completely melted, bring the mixture to a boil and add the rest of the sweetened condensed milk when it begins to boil.
- Insert the candy thermometer and clip onto your pan at this point. Once the second half of the condensed milk has been added and the mixture is boiling again, stop stirring to prevent sugar crystallization (which means the caramels will have a grainy texture). Boil the mixture still at medium-low heat, without stirring until the mixture reaches the soft ball stage on a candy thermometer (234 degrees F). If you like your caramels a bit firmer, you can cook them up to 248 degrees F, which is firm ball stage but I prefer mine really soft (I will warn you that most people find this stage a bit too soft so use your best judgment and preference).
- When the caramel reaches the right temperature, immediately remove the pan from the heat and stir in the vanilla and toasted pecans (if using).
- Carefully pour the hot mixture into the prepared pan without scraping the bottom and sides of the pan. Let the caramel cool completely before cutting into squares and wrapping in waxed paper.
User Reviews
Overall Rating
4.2
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