Vanilla Caramels

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 10/4/19
Vanilla caramels
Lauri Patterson / Getty Images
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 64 servings
Nutrition Facts (per serving)
71 Calories
2g Fat
13g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 64
Amount per serving
Calories 71
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 7%
Cholesterol 6mg 2%
Sodium 10mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 0%
Protein 0g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vanilla caramels blend two classic tastes in this old-fashioned favorite. One cup chopped nuts can be added for variety, and vanilla extract can be substituted if vanilla paste is unavailable.

Ingredients

  • 2 cups sugar (granulated)
  • 2 cups half and half
  • 1.75 cups corn syrup (light)
  • 1/2 cup butter
  • 1 pinch salt
  • 2 tablespoon vanilla extract (or, preferably, vanilla paste)

Steps to Make It

  1. Prepare an 8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Combine the sugar, half and half, corn syrup, butter and salt in a large saucepan.

  3. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture starts boiling.

  4. Continue cooking, stirring occasionally, until the mixture reaches 244 degrees on a candy thermometer.

  5. Remove from the heat and stir in the vanilla.

  6. Immediately pour into the prepared pan.

  7. Allow to set at room temperature until completely firm.

  8. Chill in the refrigerator for 1 hour, and then cut with an oiled chef’s knife into small squares.