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Sour Cream Caramels

Yields1 Serving

 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

In 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.


Continue 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.