Preparation info
  • Makes

    1¼ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If the voluptuous-masochistic pleasure of coping with caramels is one of your vices, you—and your teeth—might as well contend with the genuine article.


  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 tablespoons


  1. In a heavy saucepan, combine the sugar, corn syrup, and water. Stir over moderate heat until the mixture boils and becomes clear. Wash down the sugar crystals on the sides of the pan with a wet brush.
  2. Boil the syrup over high heat until its temperature reaches 250 degrees on a candy-jelly thermometer. Stir in the butter, a tablespoon at a time. Turn the heat do