Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Caramel Candy

Makes 120 ea


  • 2 cups 35% cream
  • 1¼ cups sugar
  • 6 tbsp unsalted butter (cut in cubes)
  • 1¼ cups corn syrup
  • 1 tsp vanilla
  • ½ tsp coarse salt
  • Vegetable oil for baking sheet


In a lg saucepan, high heat, bring cream, sugar, butter and corn syrup to a boil.  Stir until all sugar is dissolved. Reduce heat to med-high and stir occasionally for approx 12-15 minutes or until mixture reaches firm-ball stage (245° – 250°F) on a candy thermometer. Remove from heat, and stir in vanilla and salt. Pour caramel mixture evenly onto a well-greased parchment lined baking sheet (9 x 13) and let rest at room temperature 6-8 hours or overnight. Cut 1 inch squares and wrap in waxed paper or cellophane.


  • To give caramel a mint flavor, add ½ tsp mint extract
  • Line baking sheet with parchment paper (leave a 1 inch overhang over long sides)

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