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Creamy Caramels Recipe
|Toasted slivered almonds/Chopped toasted almonds||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs), cut into small pieces|
|Canned sweetened condensed milk||14 Ounce (1 Can)|
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 5761 Calories from Fat 2194
% Daily Value*
Total Fat 248 g381.1%
Saturated Fat 139.3 g696.7%
Trans Fat 0 g
Cholesterol 618.7 mg
Sodium 761 mg31.7%
Total Carbohydrates 891 g296.9%
Dietary Fiber 6 g24%
Sugars 709.9 g
Protein 45 g90.6%
Vitamin A 133.7% Vitamin C 17.2%
Calcium 135% Iron 15.8%
*Based on a 2000 Calorie diet
Lightly grease foil; sprinkle almonds over bottom of pan, if desired.
Melt butter in heavy 2-quart saucepan over low heat.
Add milk, sugar and corn syrup.
Stir over low heat until sugar is dissolved and mixture comes to a boil.
Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan.) Cook over low heat about 30 minutes or until thermometer registers 240°F (soft-ball stage), stirring occasionally.
Immediately remove from heat and stir in vanilla.
Pour mixture into prepared pan.