Cream Caramels(Christmas Favorite)
Creamy, rich caramel candies with a buttery flavor and smooth texture, perfect for holiday gifting or festive treats, appealing to caramel lovers and sweet tooths alike.
Ingredients
Instructions
- Use a heavy iron, aluminum, or copper kettle for cooking.
- Boil sugar, salt, and syrup, stirring occasionally, to 245°F (firm ball stage).
- Add butter and evaporated milk gradually, ensuring the mixture continues boiling.
- Cook rapidly to 242°F (firm ball stage).
- Stir constantly as the mixture becomes very thick and sticks easily at the end.
- Remove from heat.
- Add vanilla and pour into a well-buttered 8 x 10-inch pan.
- Cool thoroughly.
- Turn onto a buttered board.
- Cut with a heavy, sharp knife using a saw-like motion.
- Wrap each piece in a square of wax paper.
- Yields approximately 2 pounds of cream caramels.
Tips & Substitutions
Ensure your kettle is heavy and suitable for candy making; this helps distribute heat evenly. If you don’t have light corn syrup, you can substitute with equal parts of honey or agave syrup. For a richer flavor, consider adding a pinch of espresso powder to enhance the caramel. Remember to keep stirring as the mixture thickens to prevent burning.
Serving Suggestions
These cream caramels make a delightful treat on their own, but they also pair beautifully with a cup of coffee or hot cocoa. For a festive touch, serve them alongside Creamy Brunch Punch during holiday gatherings. You can also use them as a topping for ice cream or mix them into Creamy Rice Pudding for an indulgent dessert.
Storage & Reheating
Store the cream caramels in an airtight container at room temperature for up to two weeks. If you live in a humid climate, refrigerate them to prevent stickiness. To soften the caramels for easier chewing, let them sit at room temperature for about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Caramels(Christmas Favorite) contains roughly 472 calories, with 1g protein, 32g carbohydrates, and 31g 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
How do I know when the caramel is cooked to the right temperature?
Using a candy thermometer is the best way to ensure accuracy. The caramel should reach 245°F for the firm ball stage. If you don’t have a thermometer, you can test by dropping a small amount into cold water; it should form a firm ball. Always monitor closely to avoid overcooking.
Can I add flavor variations to the caramels?
Be creative with flavors; adding a touch of orange zest or almond extract can also elevate the taste.
What should I do if my caramel is too hard?
If your caramel turns out too hard, it may have been cooked too long. To salvage it, you can reheat the caramels gently with a tablespoon of water in a saucepan until they soften. Stir constantly to prevent burning, and once softened, you can re-form them as desired.
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).