Mary'S Caramels
Creamy, rich caramel candies with deep vanilla flavor, perfect for gifting or indulging. Smooth, buttery texture makes it a timeless treat for caramel lovers.
Ingredients
Instructions
- Combine sugar, corn syrup, heavy cream, and salt in a heavy saucepan. Place over low heat.
- Stir until sugar is dissolved.
- Cook to 232°F, stirring occasionally.
- Add butter and evaporated milk alternately.
- Stir occasionally to prevent scorching.
- Continue cooking to 242-243°F, the firm ball stage.
- Stir test in cold water to check for the firm ball stage.
- Remove from heat; add vanilla and stir to blend.
- Pour into an oiled 8-inch cake pan. Do not scrape the pan.
- Avoid making candy on a rainy day, as it may not set.
Tips & Substitutions
To ensure your caramels turn out perfectly, use a candy thermometer for accurate temperature readings. If you don't have heavy cream, you can substitute it with half-and-half for a lighter version, though it may alter the texture slightly. Stir continuously while cooking to prevent scorching, especially as the mixture thickens. Avoid making candy on a rainy day, as it may not set.
Serving Suggestions
These caramels make a sweet treat on their own but can also be used as a topping for desserts like ice cream or brownies. They pair beautifully with Peanut Butter Tarts for a delightful dessert platter. Consider serving them alongside coffee or tea for a charming afternoon snack.
Storage & Reheating
Once cooled and set, cut the caramels into squares and wrap them individually in wax paper. Store them in an airtight container at room temperature for up to two weeks. For longer storage, you can refrigerate them, but be sure to allow them to come to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Caramels contains roughly 105 calories, with 0g protein, 12g carbohydrates, and 4g 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 is the significance of cooking to 242-243°F?
Cooking the mixture to 242-243°F ensures that the caramels reach the firm ball stage, which is crucial for achieving the right texture. If the mixture is undercooked, the caramels will be too soft, while overcooking can lead to a hard, brittle candy. A candy thermometer is essential for this process.
Can I add flavor variations to the caramels?
Absolutely! You can infuse the caramels with different flavors by adding ingredients like sea salt for salted caramels, or even a few drops of peppermint extract for a minty twist. Just be sure to add any flavorings at the end of cooking, just before pouring into the pan.
Why should I avoid making candy on a rainy day?
Humidity can affect the setting of candy, making it difficult for the caramels to firm up properly. Moisture in the air can cause the sugar to absorb water, resulting in a sticky texture. For the best results, choose a dry day for candy making.
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).