Best 7 Creamy Caramels Recipes

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Indulge your sweet cravings with our delectable Creamy Caramels, a confectionery masterpiece that tantalizes the taste buds with its velvety texture and rich, buttery flavor. These bite-sized treats, handcrafted with love and precision, elevate the classic caramel recipe to new heights of indulgence.

Discover three enticing variations of this timeless candy:

- Original Creamy Caramels: Experience the quintessential caramel experience with our classic recipe. Savor the smooth, creamy filling enveloped in a delicate caramel shell, a harmonious blend of sweetness and buttery goodness.

- Salted Caramel Bites: Delight in the perfect balance of sweet and savory with our Salted Caramel Bites. A sprinkle of sea salt enhances the caramel's richness, creating a flavor profile that is both sophisticated and utterly addictive.

- Chocolate Caramel Squares: For those who adore the irresistible combination of chocolate and caramel, our Chocolate Caramel Squares are a dream come true. Layers of creamy caramel and rich chocolate unite in perfect harmony, creating a symphony of flavors that will leave you craving more.

Here are our top 7 tried and tested recipes!

CREAMY CARAMELS



Creamy Caramels image

I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 pounds.

Number Of Ingredients 5

1 teaspoon plus 1 cup butter, divided
1 cup sugar
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY SOFT CARAMELS



Creamy Soft Caramels image

Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1 cup butter, divided
1-1/4 cups packed brown sugar
1 cup sugar
Dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CREAMY ORANGE CARAMELS



Creamy Orange Caramels image

Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 pounds (80 pieces).

Number Of Ingredients 6

1 teaspoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon orange extract
1 teaspoon vanilla extract

Steps:

  • Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

BLUE RIBBON CREAMY CARAMELS



Blue Ribbon Creamy Caramels image

These creamy caramels are melt-in-your-mouth perfection! This recipe is an old family favorite!! My mom earned many blue ribbons through through the years at our local county fair!

Provided by A. Vosberg

Categories     Desserts     Candy Recipes

Time 1h20m

Yield 25

Number Of Ingredients 9

cooking spray (such as Pam®)
2 cups white sugar
1 ½ cups heavy whipping cream, divided
¾ cup corn syrup
⅓ cup butter
1 teaspoon white vinegar
¼ teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract

Steps:

  • Spray a large loaf pan or 8-inch square baking dish with cooking spray.
  • Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
  • Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Cholesterol 26.1 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 5.1 g, Sodium 52.3 mg, Sugar 18.8 g

CREAMY CARAMELS



Creamy Caramels image

This is a recipe that me and my husband make every christmas and give these away as gifts. Everybody now eagerly awaits their caramels.

Provided by nnreq

Categories     Candy

Time 40m

Yield 72 caramels

Number Of Ingredients 6

1 cup butter
2 1/4 cups packed brown sugar
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup light corn syrup
1 teaspoon vanilla

Steps:

  • Melt butter in a large saucepan.
  • Add sugar and salt.
  • Blend in corn syrup and milk, stirring constantly.
  • Cook and stir over medium heat to 245 degrees on candy thermometer.
  • Remove from heat and stir in vanilla.
  • Pour into greased 9 inch square pan.
  • Cool thoroughly.
  • Cut into small squares and wrap in waxed paper.

CREAMY CHOCOLATE CARAMELS



Creamy Chocolate Caramels image

Enjoy these creamy candies made using chocolate and nuts - perfect party dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 64

Number Of Ingredients 6

1/2 cup finely chopped nuts
2 cups sugar
1/2 cup butter or margarine
2 cups whipping (heavy) cream
3/4 cup light corn syrup
2 ounces unsweetened baking chocolate

Steps:

  • Grease bottom and sides of 8- or 9-inch square glass baking dish with butter. Spread nuts in pan. Heat remaining ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
  • Cook over medium heat about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread over nuts in pan. Cool completely, about 2 hours.
  • Cut candy into 1-inch squares. Wrap individually in waxed paper or plastic wrap. (Use metallic plastic wrap for a candy shop finish.) Store wrapped candies in airtight container.

Nutrition Facts : Calories 85, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Caramel, Sodium 15 mg

CREAMY RICH CHOCOLATE CARAMELS WITH SALT RECIPE - (4.5/5)



Creamy Rich Chocolate Caramels with Salt Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 8

1/2 cup (4-ounces) water
2 cups (1-pound) sugar
1 (14-ounce) can sweetened condensed milk
1 cup (12-ounces) light corn syrup
1 1/2 sticks butter
1 tablespoon Vanilla Bean Paste (I use Singing Dog Vanilla Brand)
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • I highly recommended using a candy thermometer (that clips on the side of your pot). Candy making isn't difficult, but it's total guesswork if you don't have a reliable thermometer, that will guide you as to when the caramel has been cooked properly. I also bought a Chicago Metallic CMB039 Marshmallow Collection No-Bake Collapsible Pan with Cutting Gridlines, 8 by 8-Inch (under $15.00) on Amazon. It's a great tool for easily removing caramels, fudge or marshmallows. However, if you have just a plain old pan, I recommend lining it with a parchment paper "slight" and then butter it. The sling will make lifting out the caramel much less difficult. You will also need a very sharp chef's knife for the best ease in cutting the caramels. Sometimes, I use a little non-stick spray, on the blade of the knife to help the knife glide through the caramel cutting process. I used a non-stick large heavy pot, because caramel can tend to bubble up pretty high-- so use one that holds at least 4-quarts of water. Last, but not least, be sure to have all of your ingredients measured out and ready to go. Silicone based spatulas make cleanup much easier than working with a wooden spoon...just my own experience. In a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn't touching the bottom of the pan and is inserted at least 1 to 2 inches into the liquid (or according to your thermometer's directions). Continue stirring gently while the mixture boils and cooks, until the caramels reach 242-244°F. this took about 40 minutes on my gas burner. If the caramels seem to be scorching on the bottom of the pan, moderate the heat to a lower temperature. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked. Remove the pot from the heat and stir in the vanilla bean paste,vanilla extract, and salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours. When cool, remove the sheet of caramels from the pan. If you invested in the collapsible pan, you simple unhinge each corner, and gently lift out the entire caramel. Easy peasy! Cut the caramels into pieces using a large knife or bench scraper. Wrap each caramel square in a bit of wax paper, twisting the ends to secure. These can store, in an airtight container (individually wrapped) for 1 to 2 weeks, but I doubt they will last that long!

Tips:

  • Use a heavy-bottomed saucepan to prevent the sugar from burning.
  • Use a candy thermometer to ensure the caramel reaches the correct temperature.
  • Do not stir the caramel while it is cooking, as this can cause it to crystallize.
  • If the caramel starts to crystallize, remove it from the heat and stir in 1 tablespoon of water.
  • Work quickly when pouring the caramel into the molds, as it will start to set quickly.
  • If you don't have candy molds, you can pour the caramel onto a greased baking sheet and cut it into squares once it has set.

Conclusion:

Creamy caramels are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little patience, you can create these delicious candies in your own kitchen. So next time you're looking for a sweet treat, give these creamy caramels a try!

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