“This is a highly coveted recipe from my Grandma. I remember her making these every Christmas. Sometimes dipped in chocolate, sometimes topped with a pecan half, but always made with love for her family and a talent for making the creamiest caramels I ever had. She would also use these to make her famous Pecan Turtles.”
60 caramels

Ingredients Nutrition


  1. In large heavy saucepan slowly bring to a boil the sugar, corn syrup, butter and 1 cup heavy cream, [b]stirring constantly[/b]. Gradually stir in remaining 1 cup heavy cream, stir frequently as mixture beings to thicken.
  2. Stir constantly until it darkens. Cook until candy thermometer reaches 254 degrees F.
  3. Pour mixture into a buttered glass 8-inch square dish. Sprinkle with chopped nuts if desired. Let cool completely.
  4. When cooled, cut into bite sized pieces. Can wrap in individual pieces of waxed paper, twisting end to close.
  5. At this point, you can dip in chocolate (dark or milk of your choice) if so desired.

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