Butter Caramels

Total Time:
1 hr 30 min
Prep:
1 hr 10 min
Cook:
20 min

Yield:
Yield: 32 (2-inch) squares

Ingredients
  • 5 cups sugar
  • 1 cup water
  • 6 tablespoons butter
  • 1 cup cream, warmed if possible
Directions

Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.1 25
Third times the charm, I should have read the reviews first!! a few batches later I'd say I wish I'd learned 2nd hand from everyone else, but thanks for posting, after reading your suggestions (lid, DON'T Stirrr) alls well that ends well =) item not reviewed by moderator and published
I didn't add the cream of tartar, so I'd like to try this again. My only question is, should we allow it to boil rapidly? It seems that a rapid boil would be like stirring the mixture. Will it cause crystals? item not reviewed by moderator and published
I have used this recipe every Christmas since I found the recipe. My boys are in love with it and can't wait each year when we make it. I, too, use 1/2 tsp of cream of tartar and after the caramels have cooled for about 30 minutes top with a finishing salt. It is a lot of work cutting them and placing them into squares of parchment, but everyone loves them so much that it is worth every minute. item not reviewed by moderator and published
This was one of the worst recipes I have ever tried. I tried it twice and it cooked down to just sugat before it turned amber. What did I do wrong? item not reviewed by moderator and published
This caramel has the truest flavor I have yet to find. I do utilize the pan lid, to reduce sugar crystals, and add cream of tartar to prevent it from crystallizing. Do not stir until you are adding the cream or it will be a disaster. Watching Alton Brown's episode on fudge will help you understand why. I have made this the last few years and everyone loves it. I have tried other caramel recipes, but the flavor just isn't the same. item not reviewed by moderator and published
So dissappointed in this recipe. I am a seasoned baker and candy maker and the sugar and water turned into a hard solid disk of sugar. Very vague instructions, stir or no stirring??? Very upset over the wasting of ingredients and it took me forever to melt the sugar mixture down the drain and clean the pan. WILL NOT be making this again. Will get a candy thermometer and make Ina Garten's Fleur Del Sel caramels. If you are a beginner cook, do not attempt this! item not reviewed by moderator and published
Worked great and I have never made candy or caramel before. The bubbles on top crystallized but melted once stirred back in. Delicious. I took it a little past amber for a richer flavor. Did not need cream of tarter for this batch, but will try it next time to help with crystals. item not reviewed by moderator and published
First time I tried it the way it was written and ended up with a bunch of sugar glop. Then I read the reviews and tried it with the cream of tarter and lid and no stirring and it worked perfectly. As a first time candy maker I am thrilled with the results, but the recipe as written is definitely not for beginners. item not reviewed by moderator and published
The recipe, as it's written, is not something someone unfamiliar with candy making would find rewarding. The directions are way too vague, and to make the recipie work, some tweaking definately is required. Add 1/2 teaspoon cream of tartar to the sugar water mixture before you put it on to boil. Then keep it covered, preferably with a clear lid so you can watch for it to carmalize, and then DO NOT STIR. Sugar is finicky to work with, and stirring anytime before you add the butter and cream can cause it to form crystals. Also, be careful, when the recipe says to add the warm cream, it will bubble over if you're not careful. item not reviewed by moderator and published
Don't use this recipe. I foolishly wasted money on ingredients and all I got was three batches of crystallized sugar. I tried it repeatedly and I know I followed it exactly. Now I'm completely out of sugar and wished i had taken the time to look for other recipes. item not reviewed by moderator and published

Not what you're looking for? Try:

Caramelized Butter Tarts