Creamy Caramels

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    Creamy Caramels

    Creamy Caramels


    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.

    Serves: 117 

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

    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 in English (145)


    This is NOT a easy recipe!  -  20 Apr 2012


    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)


    I've made caramels from a few different recipes, and this one is my favorite. I do, however, tweak it quite a bit. First, I only use 1 cup corn syrup. I boil the sugar and corn syrup to 350 degrees, then remove from heat and add butter (only about 1 stick, usually less) and 1 tsp. salt. Then I add the cream to the mixture, but I heat it first. Add the hot cream in a slow stream while stirring constantly, then return to the heat and boil to 250 degrees. Comes out perfect every time.  -  01 Nov 2006  (Review from Allrecipes USA and Canada)

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