Tested till perfect Caramels


Once you taste a homemade caramel, you will be hooked! One pan makes enough buttery morsels to share with your nearest and dearest. 

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

  • rating starrating starrating starrating starrating star
  • Portion size 64 pieces


  • 2 cups 2cupsgranulated sugar
  • 2 cups 2cupswhipping cream
  • 1 cup 1cupcorn syrup
  • 1/2 tsp 1/2tspsalt
  • 1/3 cup 1/3cupsalted butter
  • 1 tsp 1tspvanilla
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In large saucepan, stir together sugar, 1 cup (250 mL) of the cream, corn syrup and salt; bring to boil over medium heat, stirring constantly. In thin steady stream, add remaining cream, making sure mixture keeps boiling. Reduce heat to medium-low; boil, without stirring, for 5 minutes.

Stir in butter, 1 tsp (5 mL) at a time. Boil, stirring occasionally at beginning and more frequently toward end, until candy thermometer reaches firm-ball stage of 245°F (118°C) for soft caramels to 248°F (120°C) for firm caramels, or when 1 tsp (5 mL) hot syrup dropped into cold water forms firm ball, about 30 minutes.

Remove from heat. Stir in vanilla. Immediately pour into parchment paper–lined 9-inch (2.5 L) square metal cake pan; let cool for at least 12 hours or for up to 24 hours.

Using greased knife, cut cooled caramel into 1-1/2- x 1/2-inch (4 x 1 cm) pieces. Wrap each piece in waxed paper, folding ends. (Make-ahead: Store in airtight container for up to 2 weeks.)

Nutritional Information Per piece: about

cal 72 pro 0 total fat 4g sat. fat 2g
carb 10g fibre 0g chol 12mg sodium 34mg
potassium 7mg

% RDI:

vit A 3
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