Country Caramels

  • Yield: 120 pieces


1 1/2pounds sugar
1-- (16-ounce) bottle plus 2 tablespoons light corn syrup
1/4teaspoon salt
1 1/2pints heavy cream
1cup evaporated milk
6tablespoons butter
1teaspoon vanilla
-- chopped nuts (optional)
4-- (1-ounce) squares chocolate, melted (optional)


  1. Cook sugar, corn syrup, and salt in a 6-quart pan until candy thermometer reads 230F.
  2. While boiling, slowly add cream and evaporated milk, stirring constantly until thermometer reads 240F.
  3. Add butter, vanilla, and nuts.
  4. (Optional:  For chocolate caramels, add melted chocolate.)
  5. Pour in a buttered 9×13-inch pan.
  6. Cool.  Cut into 1-inch squares.
  7. Wrap pieces in waxed paper.

Recipe reprinted with permission from The Junior League of Rochester’s Applehood & Motherpie (The Junior League of Rochester, Inc., 1981).