Caramel Candies

caramel candies

These rich and creamy caramels are the perfect bite of sweetness to share with friends and family for the holidays, Valentine’s Day, or anytime.

Vanilla-Bean Caramels
Makes about 2 1/2 pounds
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  1. 2 1/2 cups sugar
  2. 2 cups heavy whipping cream
  3. 1 cup light corn syrup
  4. 6 tablespoons butter
  5. 1 vanilla bean, split lengthwise and seeds scraped and reserved
  6. 1/2 teaspoon salt
  1. Spray a 13x9-inch baking pan with nonstick cooking spray. Line with parchment paper, and spray parchment with cooking spray.
  2. In a large Dutch oven, bring sugar, next 3 ingredients, and vanilla bean seeds to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Cook, stirring occasionally, until mixture reaches 248° on a candy thermometer.
  3. Immediately remove from heat, and stir in salt. Pour mixture into prepared pan, and let cool completely.
  4. Cut into 2-inch rectangles, and wrap individually in wax or parchment paper squares.
  1. Before cutting, lightly spray the blade of your knife with nonstick cooking spray to help keep caramels from sticking.
Paula Deen Magazine
BEFORE COOKING: Spray a 13×9-inch baking pan with nonstick cooking spray. Line pan with parchment paper, and spray parchment. Test your candy thermometer for accuracy by placing it in a water-filled saucepan and bringing it to a boil. Once water is at a rolling boil, the thermometer should read 212°.

STEP 1: Split a vanilla bean lengthwise, and scrape the seeds from the bean; reserve the seeds.

scraping a vanilla bean
STEP 2: In a large saucepan, bring cream, corn syrup, butter, and vanilla seeds to a boil over medium-high heat, stirring until sugar dissolves. 

melting butter with sugar and milk

STEP 3: Reduce heat to medium. Cook, stirring occasionally, until mixture reaches 248° on a candy thermometer

cooking caramel

 STEP 4: Immediately turn off the heat, and stir in salt.

adding salt to caramel

STEP 5: Carefully pour mixture into prepared pan.

pouring caramel into a pan
STEP 6: Smooth caramel to an even thickness, and let cool completely before cutting.

caramel in a pan


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March/April 2018 Issue Preview