I tweak almost every single recipe that I touch, but this particular recipe is one that is perfect as is! It literally could not be improved on and I have been enjoying this exact Old Fashioned Caramel recipe since I was a little girl.
It’s funny how recipes get passed around. I was bragging about this one, I originally posted in 2011 (before I had a camera or did recipe cards), and my best friend told me that she had an amazing caramel recipe too, one that was an old pioneer recipe that had been printed in a church magazine forever ago… she and I compared our recipes and the only difference was the amount of Vanilla to add at the end… we both thought that was pretty hilarious, but now you all know too…this recipe is OLD and wonderful and you just shouldn’t mess with perfection.
I say it’s perfection because this old fashioned caramel recipe is just so versatile. You can use this same recipe for a caramel sauce, popcorn balls, caramel apples, a dipping sauce, and of course wrapped caramels…the only thing you have to do is adjust how long it cooks for your desired use (for example, a sauce would be done shortly after all the sugar dissolves, popcorn balls and caramel apples would be at a soft-ball stage, and wrapped caramels are at the hard-ball stage). Let’s just jump right into the directions and then the recipe card will be down at the bottom.
The ingredients all laid out:
Yep, it’s super fattening…three kinds of sugar, butter, and vanilla…it’s so worth the calories though! I put the first three ingredients in a large thick bottomed pot, you can get the one I use here, and melt them together and stir on low heat.
Mix well, then add the Sweetened Condensed Milk.
Raise it to medium heat and then you just keep stirring until it’s your desired thickness(my mom taught me to stir in a figure 8 pattern and to always scrape the sides as well)…DO NOT STOP STIRRING OR IT WILL SCALD! Remember above, I mentioned that you need to only dissolve the sugar if you want to use it as a sauce. Get it to the soft-ball stage to use it for popcorn or caramel apples…and then bring it to a hard-ball stage if you want to make caramels to wrap. I have never used a candy thermometer, I just put ice water in a cup and test the ball stage that way. If you would like to learn how to do that, go here.
When the caramel has reached your desired stage, remove from heat.
This is when you add the Vanilla…you must do it after you remove it from the heat for best results. Mix that well and then pour into a 9×13 buttered (or cooking sprayed) glass casserole dish (it’s HOT so you must not use plastic).
I like to place the casserole dish on top of a cooling rack and put it out of the way… it will be really hot for a good long while and you don’t want to tempt anyone to come and test it…they’ll get burned for sure… Once it has cooled properly, it should look like this (below) and it is ready to turn into individual candies. I thoroughly clean the hard surface I’m working on, let it dry, place some waxed paper and get my cutting tool ready to go.
Cut the candy into strips while it’s still in the pan…it’s so much easier to transfer a strip to the waxed paper than to try to dig the whole thing out of the pan. I got my cutter/scraper tool here, if you’re wondering. You could also use some clean kitchen scissors.
Then lay out all the strips on the waxed paper.
Then place a few strips together and cut them to your desired size…after I was done wrapping mine, I decided that you get better results if you cut them into rectangles that are about 3/4″ by 1&1/2″ or so long.
Next, all you do is wrap them…it’s cheapest to just cut some waxed paper into squares (mine were about 4″x4″), but you can also buy these little candy wrappers to make them look more professional.
All you do is plop a piece of caramel in the center of a wrapper…
Then wrap the bottom across the candy, and then the top.
Then twist the ends.
And you’re done! Well, after you wrap about a million caramels…there is less to wrap if you have as many “helpers” as I do.
Some of these may look like they were wrapped by a five-year-old, but no…it was me. I haven’t made them in a while, and wrapped them (we get lazy and just eat the pieces most of the time) so my skills were a little lacking,sorry.
- 1 Cup Butter
- 2 & ¼ Cups Brown Sugar
- 1 Cup Light Corn Syrup
- 1 Can Sweetened Condensed Milk
- 2 T Vanilla Extract
- I a medium to large sized sauce pot add the Butter, Brown Sugar, and Corn Syrup.
- Stir together on low heat until the Butter has melted.
- Add the Sweetened Condensed Milk and stir well.
- Bring the mixture to boiling point over medium heat.
- Stir constantly until Caramel reaches your desired ball stage (see notes, wrapped caramels need to be at hard-ball stage).
- Remove from heat, add the Vanilla extract, and stir well.
- Pour into a buttered (cooking spray works too) 9"x13" glass casserole dish.
- Let cool on top of wire rack.
- Cut and wrap in waxed paper squares.
For Caramel Apples and Popcorn bring it to a soft ball stage.
For wrapped candies bring it to hard ball stage.
This wrapped Old Fashioned Caramel Recipe is perfect for bake sales, gifts, party favors, or just to enjoy when you want to save some for later. If they lasted long enough to get saved, I would put them in an airtight container and I have no idea how long they would be good for… it’s almost pure sugar so I imagine it would be for a couple of weeks or longer (let me know in the comments if you ever find out).
Thanks so much for stopping by my website! If you loved what you read/saw please make sure to share this post via social media! ~Sarah
P.S. If you liked this recipe, you’re going to want to check out my entire sweet tooth section, found here.