Super Simple Smooth Caramels
(Makes about 3 lbs.)

The secret is this: Use a heavy (cast-iron) saucepan. Grease the pan first with butter. (Be sure to grease all the way up inside the pan.)

Ingredients:

2 cups light corn syrup (Karo)
2 1/2 cups light brown sugar (1 lb. box)
1 can (14 oz.) sweetened condensed milk

1 cup butter
1 cup chopped nuts (optional)

Instructions:

Line a 13" x 9" x 2" baking pan with lightly buttered waxed paper.

In large heavy saucepan, combine all ingredients (except nuts). Stir well over medium heat until melted and well-mixed. Turn up the heat. Boil, stirring constantly, until the mixture reaches the soft-ball stage. (See explanation below.)

Remove from heat. Stir in nuts, if desired.

Pour mixture into prepared pan. Cool completely at room temperature.

Invert pan, and peel off waxed paper. Cut into 1" squares, and wrap these individually in small squares of waxed paper. Store caramels in covered container at room temperature.

What is the soft-ball stage?

In candy-making, this is the test for doneness. Fill a small glass bowl (or measuring cup) with cold water. As candy mixture boils and thickens, drop a small spoonful into the water. If you can mold the candy into a ball, then it passes the test. Candy at this boiling point measures approximately 240 (F) or 115 (C).

Learn more about this author, Linda Ann Nickerson.
Click here to send this author comments or questions.

---

Add your voice

Know something about Tips to making a smooth caramel?
We want to hear your view. Write now!