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Molasses Caramels

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“A sweet tidbit to add to Christmas gift baskets!”
READY IN:
55mins
SERVES:
9
YIELD:
81 caramels
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare a 9-inch square pan: line with foil and use an additional teaspoon of soft butter to 'grease' thoroughly.
  2. Combine molasses, butter and sugar in a 2-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches hard ball stage (260°). If you don't have a candy thermometer, drop a small amount into a cup of cold water. If it doesn't immediately harden, continue cooking and test again.
  3. Stir in one teaspoon of vanilla.
  4. Remove from heat, and beat with a wooden spoon until mixture is creamy and begins to thicken. Working rapidly, spread mixture in a buttered 8- inch square pan.
  5. Mark top of warm candy into 1-inch squares, using a sharp knife. Cool completely before cutting into squares. Wrap each piece tightly in waxed paper, twisting ends, or wrap in plastic wrap.

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