Recipe Detail

Jeanne's Soft Caramels

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  • Brief Description

    Smooth, buttery caramels that will stay soft. READ the TIPS (below) and NOTES (on Left) BEFORE you make the caramels....

  • Main Ingredient

    Sweetened Condensed Milk, Butter

  • Category:  Candy

  • Cuisine:  American

  • Prep Time:  0 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:

    Family Holidays Seasonal

  • Notes:

    You can make soft candies without a candy thermometer. Here is the trick. You need a glass of very cold water. Using a clean spoon every time you check, dip a tiny bit of the candy out and drop one or two drops into the super cold water. For soft ball stage(for soft candies) you will be looking for a small bead to form as the candy drops into the water. When the candy hits the bottom of the glass it should flatten out, but remain together. It will not disperse. If it disperses cook for a minute and check again. Keep doing so till you get the correct consistency. If it beads and doesn't flatten out (remains in a ball) you over cooked it into the hard ball stage. Which may taste like a werthers original. Or just a scorched mess.

  • Posted By:  lynnegee

  • Posted On:  Apr 02, 2013

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Number of Servings:


  1. 1 cans - Sweetened Condensed Milk
  2. 2 cups - Sugar
  3. 1 cups - Butter
  4. 1 teaspoons - Pure Vanilla Extract do not use artificial
  5. 1/2 teaspoons - Salt
  6. 1 1/2 cups - White Karo Syrup
  7. - Wax Paper
  8. - Candy Thermometer (See Note on Left)


READ the TIPS (below) and NOTES (on Left) BEFORE you make the caramels....

Cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240 degrees. Take off stove and pour into a 9x13 buttered pan. cool completely before cutting.

Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps.

Try not to splash on the sides when you are stirring. Don't scrape the sides back in mixture, scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and it'll be all crunchy instead of smooth when it is all done.

If using a candy thermometer (see note), put it into the candy after it has boiled for a bit and started to change colors. Don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.

Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat mediately and turn it down. That is the candy scorching.


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