Caramels From The "Globe"
Creamy caramel candies with rich buttery and vanilla flavors, perfect for satisfying sweet cravings or gifting during holidays and special occasions.
Ingredients
Instructions
- Cook sugar, Karo syrup, butter, and half and half over medium heat, stirring constantly.
- Continue cooking until the mixture reaches 240°F or forms a solid ball in cold water.
- Remove from heat; add vanilla extract.
- Pour into a well-buttered dish and let it cool before cutting into pieces.
Tips & Substitutions
To ensure your caramels turn out perfectly, use a candy thermometer to monitor the temperature closely. If you don't have half and half, you can substitute with equal parts whole milk and heavy cream. Stir consistently to prevent burning, especially as it thickens. If you want a flavored variation, consider adding a pinch of sea salt for salted caramels or a splash of bourbon for a richer taste.
Serving Suggestions
These caramels make a delightful treat on their own, but they also pair beautifully with a cup of coffee or hot chocolate. For a fun presentation, package them in decorative bags for gifting or serve them on a platter alongside the Chile Cheese Ball for a festive gathering. They can also be drizzled with melted chocolate for an extra indulgent touch.
Storage & Reheating
Once your caramels have cooled and set, store them in an airtight container at room temperature for up to two weeks. For longer storage, wrap individual pieces in wax paper and refrigerate. To enjoy again, let them sit at room temperature for a few minutes to soften before indulging.
Nutrition & Diet Analysis (per serving)
Each serving of Caramels From The "Globe" contains roughly 1073 calories, with 0g protein, 119g carbohydrates, and 28g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I do if my caramel doesn't reach 240°F?
If your caramel mixture hasn't reached 240°F, continue cooking it over medium heat while stirring constantly. It can sometimes take longer than expected depending on your stove and pot size. Patience is key, as removing it too early can result in a gooey consistency rather than a firm caramel.
Can I use brown sugar instead of white sugar?
While you can use brown sugar for a different flavor profile, it will change the texture and color of your caramels. Brown sugar will create a softer, more chewy caramel, which some may find preferable. Just keep in mind that it will take longer to reach the desired temperature.
How can I tell when the caramels are done cooking?
The best way to check is by using a candy thermometer to ensure the mixture reaches 240°F. Alternatively, you can perform the cold water test: drop a small amount of caramel into cold water; if it forms a solid ball, it's ready to remove from heat. If it spreads out, cook a bit longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).