Cream Caramels

by Laura on December 2, 2010

Sometimes my recipe notes are a little amusing.  I usually scribble as I’m cooking and over a number of years, my sheets of paper can become quite a mess.  Being stuffed into a bursting-at-the-seams ring binder doesn’t help.  After twelve years of making this caramel, there is a lot of scratch to sort out.  So, I think, after some deciphering, another batch, and some boldly written new notes, that 240 degrees is the official magic temperature for this caramel.  My original chicken scratch says soft ball stage, which is a candy making notation to indicate, depending on the source, 235-245 degrees.  Under 240 degrees, this caramel is not quite firm enough.  At 242 degrees, it’s too firm.   For more information on deciphering candy stages and useful videos demonstrating the appearance of each stage see The Science of Cooking’s The Cold Water Candy Test.

This caramel has a rich vanilla flavor as it is, but you could dress it up in a number of ways.  Flavor it with ground cardamom seeds, with cinnamon, with vanilla.  It might be interesting, too, with a little sage or rosemary and perhaps some orange or meyer lemon zest.  I have to say, though, that plain is awfully good.  That must be why I’ve stuck with the original all these years.

    This recipe is part of the Cookie Baking and Candy Making Plan for 2010 (here).

{ 7 comments… read them below or add one }

1 Sophia December 5, 2010 at 10:21 am

Carmels made with love!

2 Shiela November 3, 2013 at 2:25 pm


I was wondering. Is it 240F or C? I think Fahrenheit, but just to be sure I thought I’d ask…
They look yummie and I really want to try them!

With love,


3 Laura November 6, 2013 at 7:52 am

Yes, Fahrenheit! I hope you enjoy them.

4 Liz December 31, 2013 at 11:27 pm

Could I use something besides corn syrup?

5 Laura January 1, 2014 at 7:56 am

I have only used corn syrup in the recipe. You might be able to substitute 1 cup of sugar dissolved in 1/4 cup of water per cup of corn syrup.

6 Aimee B. April 9, 2014 at 7:02 pm

These were sooooooo amazing! I used Trader Joe’s soy creamer in place of the heavy cream and Earth Balance in place of the butter. Perfection! Thank you so much for sharing. This is most definitely a keeper. :)

7 Laura April 9, 2014 at 10:08 pm

Aimee, thank you for letting me know that the substitutions worked so beautifully. Wonderful!

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