Caramel Creams


1 and 1/2 cups sugar
1/2 cup boiling water
2 tbs butter
1/2 cup whipping cream
1 tbs vanilla sugar (see note)


  • Line a 7 inch pan with foil, then brush with oil.
  • Carefully cook the unflavored sugar in a skillet over very low heat, stirring constantly until caramelized.
  • Gradually add boiling water, then stir in butter, cream and vanilla sugar.
  • Bring mixture to a boiling point and continue to cook to the firm ball stage or until temperature reaches 245 degrees.
  • Pour the mixture into the prepared pan.
  • When caramel begins to set, cut into 3/4 inch squares. 
  • Separate candies so they do not stick together, then cool completely.
  • Note: To make vanilla sugar, cut a vanilla pod in half lengthwise, then place in a jar of granulated sugar, cover and set aside for at least 1 week.




30 min


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