Carmels
Rich, buttery caramel candies with a smooth, creamy texture and deep sweetness, perfect for caramel lovers and ideal for gifting or indulging yourself.
Ingredients
Instructions
- Cook the mixture to 242°F (soft ball stage) in a deep heavy pan.
- Pour quickly into a buttered 10-inch pie pan before it sets.
- For best results, double the recipe.
Tips & Substitutions
To ensure your caramels turn out perfectly, use a candy thermometer for accuracy when cooking to 242°F (soft ball stage). If you don’t have light Karo syrup, you can substitute corn syrup, although this may slightly alter the flavor. For a richer taste, consider adding a pinch of sea salt or a splash of vanilla extract just before pouring into the pan. This recipe pairs beautifully with Grandma Adams Potato Candy.
Serving Suggestions
Cut the caramels into bite-sized pieces and wrap them in wax paper for a delightful treat. They make excellent gifts or party favors. You can also serve them alongside a scoop of vanilla ice cream or as a topping for Sweet Potato Cake With Cream Frosting. They are a delightful addition to dessert platters or holiday gatherings.
Storage & Reheating
Store leftover caramels in an airtight container at room temperature for up to two weeks. To prevent them from sticking together, you can layer them with parchment paper. If you prefer to refrigerate them, ensure they are well-wrapped to maintain their texture, and allow them to come to room temperature before enjoying for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Carmels contains roughly 647 calories, with 2g protein, 15g carbohydrates, and 66g fat. It is an excellent source of vitamin C (24% of the Daily Value).
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 can I do if my caramels are too soft?
If your caramels are too soft, it's likely they didn't reach the right temperature. You can reheat the mixture gently, cooking it a bit longer until it reaches 242°F again. Just be careful not to overcook, as this can make them too hard.
Can I flavor the caramels with something other than vanilla?
Absolutely! You can experiment with different flavors like almond extract, maple syrup, or even espresso powder. Just remember to add these flavors in small quantities to avoid overwhelming the caramel base.
How do I cut the caramels without them sticking?
To cut the caramels neatly, lightly grease your knife or use a sharp, non-serrated knife. You can also chill the caramels in the refrigerator for about 30 minutes to firm them up before cutting, which makes the process easier.
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).