Betty Crocker Caramels

"These are the best caramels that I have ever had!!! (They are soft caramels, not the hard, chewy kind!) This recipe is posted here so I don't misplace it!"
 
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Ready In:
2hrs 50mins
Ingredients:
4
Yields:
64 candies
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ingredients

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directions

  • Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
  • Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
  • Cook about 35 minutes, stirring frequently, to just under (about 3 degrees)soft ball on a candy thermometer.
  • For chewier caramels, cook until soft ball.
  • Immediately pour/spread in baking dish.
  • Cool completely, about 2 hours.
  • Cut into 8 X 8 rows (or desired size), using kitchen scissors or sharp knife.
  • Wrap individually in waxed paper or plastic wrap.
  • Store wrapped candies in airtight container at room temperature.

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Reviews

  1. I have made these many times and have a few suggestions. First line the chosen pan (I like 9x13) with a buttered foil. Stir and heat the mixture with the first cup of cream for about 1 hour. After adding the second cup of cream, cook until the mixture forms a soft ball in cold water or until a candy thermometer read 230 to 240 deg. After the caramels are cool, lift the foil out of the pan, turn over onto a cutting mat, take off the foil and they are easy to cut! They are fantastic caramels!
     
  2. Sorry I forgot to post this: I made these for Christmas gifts...which is somewhat a wonder as I don't do fussy things like that!!! They were soft and chewy and a wonderful caramel taste. If you are going to make these, make sure that your pot is big enough to handle the mixture as it does come up to a full boil. Every time you stir, it will come back up into a full boil. As I did not have a candy thermometer, I went for the 35 minute timing....but as these were really soft, they could have cooked a bit longer....just watch the colour. I wrapped them in waxed paper and placed them in small Xmas bags you get from the $1 store. My friend, said that they firmed up a bit more once refrigerated. It was a good thing I gave them away for gifts as I could have easily eaten them all by myself!!!
     
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RECIPE SUBMITTED BY

<p>My name is Karen and I live West of Chicago (on the edge of no where!) with my DH, our two German Shepherds, and our two daughters. I love to golf, garden (except for the weeding!), am addicted to romance novels (and good science fiction), and I love to bake--usually cakes from scratch when I have the time! Since getting married, I have been cooking a lot more and am having a lot of fun trying new recipes! And&nbsp;now that I have two little ones, the&nbsp;slow cooker is my friend!&nbsp; The girls take a lot of time, but they are worth it!<br /><br />The dogs are my babies too--though they are about as big as I am! &nbsp;It has been a bit of a challenge at times, as&nbsp;they both have severe hip dysplasia, but they are great dogs and I have learned so much about arthritis! I have also learned a lot about cancer, as our female was diagnosed with bone cancer.&nbsp; She is now on three, but doing great post-chemo.&nbsp; They are both&nbsp;great with the kids and love to ***** little hands and feet! and noses! and ears! and...! <br /><br />I participated in the 2006 Fall PAC--and what a great game/program/thing! So much fun! <br /><br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></p>
 
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