You are here: Home » Recipes » Country Caramels Country Caramels Recipe by Favorite Recipes Press Yield 120 pieces Melt-in-your-mouth homemade caramels. PrintEmail Ingredients 1 1/2 pounds sugar1 -- (16-ounce) bottle plus 2 tablespoons light corn syrup1/4 teaspoon salt1 1/2 pints heavy cream1 cup evaporated milk6 tablespoons butter1 teaspoon vanilla -- chopped nuts (optional)4 -- (1-ounce) squares chocolate, melted (optional) Instructions Cook sugar, corn syrup, and salt in a 6-quart pan until candy thermometer reads 230F. While boiling, slowly add cream and evaporated milk, stirring constantly until thermometer reads 240F. Add butter, vanilla, and nuts. (Optional: For chocolate caramels, add melted chocolate.) Pour in a buttered 9×13-inch pan. Cool. Cut into 1-inch squares. 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).