Caramels, a vintage typed recipe card


1 cup sugar - white
1/2 cup sugar - brown
1 1/2 cup light cream
1/2 cup light corn syrup
4 tablespoons butter

1 teaspoon vanilla


Spread bottom and sides of a 9x9-inch pan with butter or oleo. 

In a 2-quart saucepan combine:

1 cup white sugar, 1/2 cup brown sugar, 1 1/2 cups light cream, 1/2 cup light corn syrup, and 4 tablespoons butter. Cook and stir over medium heat until sugar dissolves. Continue cooking, stirring occasionally to firm ball stage  240 - usually about 1 hour. Remove from heat; stir in 1 teaspoon vanilla. 

Put into prepared pan. Cool, cut into desired size squares and wrap in wax paper. Store in a cool place or refrigerator. 


From the kitchen of Pat Blajeski. 

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.