Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Dessert / Caramels Recipe
    Lost? Site Map

    Caramels

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    Kim Ong's Note:

    The preparation time given includes 30 mins refrigeration time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    candies

    Units: US | Metric

    Directions:

    1. 1
      Line base and sides of a shallow cake tin with foil.
    2. 2
      Brush foil with melted butter.
    3. 3
      Combine butter, condensed milk, caster sugar and golden syrup in a medium, heavy based pan.
    4. 4
      Stir over low heat without boiling to dissolve sugar completely.
    5. 5
      Bring to boil and reduce heat slightly.
    6. 6
      Stir constantly for about 15 to 20 mins to prevent bottom burning, until mixture turns a dark golden caramel colour.
    7. 7
      Note: If the caramel is not cooked long enough it, will not set properly.
    8. 8
      Pour mixture into the prepared tin.
    9. 9
      Smoothen the surface.
    10. 10
      Use a sharp knife to mark caramel into small squares.
    11. 11
      Refrigerate 30 minutes or until firm.
    12. 12
      Remove from tin.
    13. 13
      Cut through.
    14. 14
      Store caramels in an airtight container in the refrigerator up to 3 weeks.

    Browse Our Top Candy Recipes

    Ratings & Reviews:

    • on October 08, 2005

      55

      This was a nice simple recipe utilising stuff I already had in the cupboard. I got best results cutting the caramel after 1.5 hours and leaving them in the fridge overnight. Will make some more and dip them in chocolate and give them out as gifts for Christmas. Very inexpensive to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2005

      55

      made it exactly like the recipe, except (always the except:) I used ordinary sugar. they taste wonderfull, just like fantails :) I suggest you watch them in the fridge, becasue they were sticky after 30 mins, and hard to cut. I wanted to dip them in chocolate, and I found that they were harder after the 3o mins. depending on what you want to do, just watch them, and pick your time!!!at about the 40 min mark you can cut and roll them. I dipped them in chocolate and they turned out wonderfull thanks Kim

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Candy Recipes

    Advertisement

    Nutritional Facts for Caramels

    Serving Size: 1 (894 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 95.3
     
    Calories from Fat 34
    35%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.3 g
    11%
    Cholesterol 11.2 mg
    3%
    Sodium 36.9 mg
    1%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 0.0 g
    0%
    Sugars 12.8 g
    51%
    Protein 0.9 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites