Creamy Caramels

    Recipe Picture:Creamy Caramels
    1

    Creamy Caramels

    (152)
    3hours30min


    133 people made this

    Sugar, golden syrup, cream, butter and vanilla are the ingredients in these traditional caramels. If you have a sugar thermometer heat until 120 degrees C.

    Ingredients
    Serves: 117 

    • 2 cups white sugar
    • 1 1/2 cups golden syrup
    • 2 cups thickened cream
    • 250g butter
    • 1 teaspoon vanilla essence

    Directions
    Preparation:45min  ›  Cook:45min  ›  Extra time:2hours chilling  ›  Ready in:3hours30min 

    1. Butter a 23x33cm dish.
    2. In a heavy saucepan, combine sugar, golden syrup, one cup cream and butter. Bring to a boil, stirring often, then stir in remaining one cup cream. Heat, without stirring until a small amount of syrup dropped into cold water forms a firm but pliable ball . Remove from heat, stir in vanilla and pour into prepared dish. Refrigerate.
    3. When cool, return caramels to room temperature then cut into 2cm squares and wrap in waxed paper.
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    Reviews and Ratings
    Global Ratings:
    (152)

    Reviews in English (128)

    PaulCeccato
    0

    I'm glad I bought a sugar thermometer, because there would be no way I would have boiled it hard enough to reach the right temperature otherwise. You really need to boil the crap out of it. Even so, my caramels turned out more soft and squishy than I would have liked, even after reaching 120 deg c, so I would suggest you boil it harder and longer than suggested if you want the caramels to be solid at room temperature.  -  08 May 2017

    by
    0

    This is NOT a easy recipe!  -  20 Apr 2012

    by
    132

    I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I've made it with 2 c brown sugar too. My family loves the richer taste that the brown sugar gives the caramels. This is a very easy and fail proof recipe as long as you keep the heat on medium to low  -  10 Jan 2007  (Review from Allrecipes USA and Canada)

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