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Caramel Candy

Try these delicious candy recipes


Chocolate Caramel Candy

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup whipping cream
  • 1 cup half and half cream
  • 1/4 cup butter
  • 1 square chocolate (optional)
  • 2 teaspoons vanilla
    • Cook first 6 ingredients and chocolate, stirring constantly in heavy pan using wooden spoon. Using a candy thermometer, cook until a temperature of 256 degrees is reached. Add vanilla and pour into buttered pan. Allow to cool; cut in squares and wrap in plastic wrap. Two teaspoons rum or orange flavoring may be substituted for vanilla, omitting chocolate.







    Walnut Caramel Candy
    • 1 cup evaporated milk
    • 1 cup light corn syrup
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 1/4 cup butter
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon almond extract
    • 1/2 cup chopped walnuts
    Heat milk and set aside in warm place. In heavy 3-quart saucepan, cook corn syrup, sugar and salt for 10 minutes. Add butter and cook 10 minutes more, stirring now and then. Stir in hot milk slowly so that the sugar mixture does not stop boiling. Cook and stir quite often until it reaches a firm ball stage when tested in cold water. Remove from heat and stir in vanilla, almond extract and nuts. Pour into buttered 9-inch glass pie plate. When cold, cut in squares and wrap in waxed paper.







    Caramel-Walnut Roll
    • 1/2 cup light brown sugar
    • 1/4 cup sugar
    • 2/3 cup dark corn syrup
    • 3 tablespoon butter
    • 1/2 cup evaporated milk
    • 1/4 teaspoon vanilla
    • 1 pinch of salt
    • 1 cup black walnuts
    Combine sugars and syrup in a heavy 2-quart saucepan. Bring to boil over medium heat, stirring constantly. Cook until syrup reaches 245 degrees and is thick. Add butter, stirring to melt. Slowly add evaporated milk so mixture continues to boil, stirring constantly. Continue cooking until the mixture again reaches 245 degrees. Remove from heat; add vanilla and salt. Pour into greased 11 1/4 x 7 1/4 x 1 3/8 inch pan. Cool until candy is firm enough to handle. Spread 1/3 cup finely chopped walnuts on waxed paper measuring the same size as pan. Turn candy out on top of walnuts; add remaining 2/3 cup broken walnut pieces on top of candy. Roll as for jelly roll, pressing walnuts into candy. Makes 15-20 pieces.



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