Cream Caramel
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic hand-written recipe for creamy caramel candy made with sugar, Karo syrup, and rich cream. Cooked to the hard-ball stage and beaten until set before pouring into a loaf pan.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 1 hour | 12 servings |
🔪 Key Equipment
- Saucepan
- Candy thermometer
- Loaf pan
- Mixing bowl
Ingredients
Option 1
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 1/2 cups | Sugar | Granulated |
| 1 cup | Karo syrup | Light corn syrup |
| 2 cups | Cream | Heavy cream |
Option 2
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 lbs | Sugar | Granulated |
| 1 pt | Karo syrup | Light corn syrup |
| 1 qt | Cream | Heavy cream |
Instructions
Cooking and Mixing
- Combine 3 1/2 cups sugar, 1 cup Karo, and 2 cups cream (or use the alternate large batch proportions) in a heavy saucepan.
- Cook the mixture to the hard-ball stage until a small amount dropped into cold water forms a stiff, pliable ball.
- Remove from heat, let cool slightly, add nuts if desired, and beat vigorously until thickened and smooth.
- Pour the mixture into a prepared loaf pan and allow to cool completely until set before slicing.
💡 Make-Ahead & Storage: Store in an airtight container with parchment paper between layers at room temperature for up to 1 week.
Original Recipe Scan
