Sour Cream Caramels

Sour Cream Caramels


September 26, 2016


1 cup sugar

1/2 cup packed brown sugar

1/2 cup butter

1 cup sour cream (not low fat or fat free)

1/2 cup corn syrup or Roger’s Golden Syrup

1 tsp. vanilla

1/2 tsp. coarse sea salt


1In a small pot or large saucepan, combine all ingredients except the vanilla and salt. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.

2Continue cooking without stirring until a candy thermometer reaches 244-250°F, or a small amount of the caramel dribbled into ice water can be squished into a soft ball. Stir in the vanilla and salt and pour into a parchment-lined 8x8-inch pan. Chill until set, and cut into squares. Makes 3-4 dozen pieces.


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