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agnes' caramel candy

(2 ratings)
riley123 avatar
Blue Ribbon Recipe by
Melissa Snow
@riley123
Hillsboro, OR

This recipe was given to my mom by the lady who worked for my grandpa's family when he was growing up. It's the best caramel candy in the world in my opinion.

Blue Ribbon Recipe

Agnes' caramel candy is not your classic caramel recipe. It's an old-fashioned recipe made with real cream and brown sugar creating the most delicious butterscotch caramels. Firm, yet chewy, these homemade candies have a creaminess that makes them melt in your mouth. This simple recipe takes no time to prepare and makes a great gift.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 48 piece(s)
prep time 4 Hr
cook time 30 Min
method Stove Top

Ingredients For agnes' caramel candy

  • 4 Tbsp
    butter, divided
  • 2 c
    granulated sugar
  • 2 c
    whipping cream
  • 3/4 c
    dark corn syrup
  • 1 tsp
    vanilla extract

How To Make agnes' caramel candy

  • Melt 2 Tbsp of butter. Brush an 8x8 glass dish with a little bit of the melted butter.
    1
    Melt 2 Tbsp of butter. Brush an 8x8 glass dish with a little bit of the melted butter.
  • Place parchment paper and brush with butter.
    2
    Place a piece of parchment paper across the dish leaving a piece hanging over each side. Brush the paper with the melted butter.
  • Place another piece of parchment paper and brush with butter.
    3
    Place another piece of parchment paper across the bottom in the opposite direction. Brush with melted butter.
  • Bring sugar, whipping cream, dark corn syrup, and butter to a boil.
    4
    Bring sugar, 1 cup whipping cream, dark corn syrup, and the remaining 2 Tbsp of butter to a boil.
  • Whisk constantly and add the remaining whipping cream.
    5
    Once the mixture starts to boil, whisk constantly and add the remaining 1 cup of whipping cream. Continue stirring until the mixture is completely combined.
  • Occasionally stir while waiting for the caramel to reach 245 to 250 degrees.
    6
    Then, occasionally stir while waiting for the caramel to reach 245 to 250 degrees F. Use a candy thermometer to check the temperature.
  • Add vanilla extract and pour into the prepared pan.
    7
    Remove from heat. Add the vanilla extract stirring quickly. Then immediately pour into the well-greased pan to cool completely.
  • Flip cooled caramel.
    8
    When completely cool, flip the caramel onto a cutting surface.
  • Score and cut to desired size.
    9
    Score the caramels and cut them to the desired size.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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