Grandma’s Old-fashioned Cream Caramels with tips and tricks for making caramels
5 from 1 vote

Grandma’s Old-fashioned Cream Caramels

Classic, chewy, creamy, delicious buttery caramels. Grandma’s Old-fashioned Cream Caramels are the sticky yummy quintessential caramel.
Course Dessert
Cuisine American
Keyword candy, caramel
Prep Time 30 minutes
Cook Time 45 minutes
resting time 8 hours
Total Time 1 hour 15 minutes
Servings 112 pieces
Author Debi


  • 2 tablespoons neutral flavored oil divided use
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 2 tablespoons unsalted butter softened and cut into pieces
  • 2 cups heavy whipping cream
  • ½ teaspoon salt plus additional for sprinkling on top if desired
  • 2 teaspoons pure vanilla extract


  1. Line a 13x9-inch pan with aluminum foil so that the foil goes up the sides of the pan. With a paper towel, coat the foil with 1 tablespoon of the oil. Set aside.
  2. In a 4-quart or larger heavy bottomed saucepan over medium heat, combine sugar and corn syrup. Stir constantly until the mixture comes to a boil, about 5 minutes. Wash the sides of the pan down 2 times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
  3. Place a candy thermometer in the pan with the hot sugar, and increase the heat to medium-high. Continue to cook the candy without stirring until it registers 305° F on the candy thermometer, about 15 minutes.
  4. While the hot sugar cooks, heat the cream in a separate small saucepan or in the microwave until it’s hot. Set aside.
  5. Remove the sugar mixture saucepan from the heat and stir in 1 tablespoon of the butter until it’s melted in. Return the pan to medium heat, and add the remaining tablespoon butter a little at a time, keeping the mixture boiling.
  6. Slowly and carefully add the hot cream to the caramel sugar mixture. Be careful as the mixture will bubble up and steam and can cause burns. Stirring continuously, cook the caramel until the mixture reaches 250° F on the candy thermometer, about 10 – 15 minutes.
  7. Remove the pan from the heat, and let stand for 5 minutes. Stir in the ½ teaspoon salt and vanilla. Pour the caramel into the prepared foil lined pan, and let sit for at least 8 hours at room temperature.
  8. After the caramel has rested, coat a cutting board and the blade of a chef’s knife with the remaining 1 tablespoon oil.
  9. Invert the foil-lined pan of caramel onto the cutting board, and peel the foil off of the caramel.
  10. Cut the caramel into bite sized pieces.

Recipe Notes

Caramels will keep at room temperature in a tightly covered container, between sheets of waxed or parchment paper, or wrapped individually, for 2 weeks.


Makes about 112 pieces of candy