TACKtech’s Cookbook
Creamy Orange Caramels
Main > Candy Recipes
Prep: 10 min. Cook: 30 min.+ standing Yield: 80 Servings 10 30 40 Ingredients 1 teaspoon plus 1 cup butter, divided 2 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar 1 cup light corn syrup 1 can (14 ounces) sweetened condensed milk 1 teaspoon orange extract 1 teaspoon vanilla extract Directions Line an 11-in. x 7-in. dish with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes. Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244°(firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm. Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into 1-in. x 3/4-in. pieces. Wrap individually in waxed paper; twist ends. Yield: about 2-1/2 pounds (80 pieces). Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Taste of Home Christmas 2012

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Last Modified: 2025.08.17