Yield: About 3 dozen caramel candies.
Cook Time: About 30 minutes.
Tips: Watch caramel mixture closely during last 5 minutes of cooking.
Suggestion: Cooled caramels are also wonderful coated with melted milk or dark chocolate.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1 1/2 cups cream
  • 4 tablespoons butter
  • 1 teaspoon vanilla
Combine all ingredients except vanilla in a medium saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue cooking 30-40 minutes, stirring occasionally, until mixture reaches firm ball stage* (248° F). (Note: During the last few minutes of cooking, watch caramel mixture closely to ensure it does not begin turning dark in color, as this will result in a tough caramel.) Remove from heat and stir in vanilla. Pour
mixture into a buttered (or parchment paper-lined) 9x5x3-inch loaf pan or other pan of similar size that will produce a sheet of caramel about 1/2 to 5/8 inch in height. Allow to cool.

Once cooled, transfer sheet of caramel to a cutting board and cut into squares, rectangles or other desired shapes, then wrap individually in small pieces of wax paper, twirling the sides to seal (as shown in photo above). (Tip: Place cut caramels on wax paper until you are ready to wrap them, because they might stick to other surfaces.)

*"Firm Ball Stage" is a term used to refer to a certain temperature range when cooking sugars and/or syrups. The common temperature range is between 245-250°. To test doneness without a candy thermometer, simply drop a small amount of hot caramel mixture into a bowl of very cold water. Place your fingers in the bowl and gather the syrup, forming it into a ball. Once a ball is formed, lift it from the water. If caramel has reached the "firm ball stage," it will feel firm and pliable, yet still slightly sticky, and will retain its shape when removed from the water, but will quickly lose its shape when it returns to room temperature.