Fannie Mae Caramels Copycat Recipe
Fannie Mae Caramels Copycat Recipe
Absolutely divine and perfectly succulent is what this Fannie Mae Caramels Copycat recipe is!
Wrap in waxed paper or dip in chocolate if you prefer, either way and they are delicious!
Fannie Mae Caramels Copycat Recipe
(Printable recipe below)
Ingredients …
2 cups light corn syrup
14 ounces sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
4 cup sugar
2 teaspoon vanilla
2 cup chopped nuts, if desired
Wax paper cut into rectangles or tempered dipping chocolate, if preferred
Instructions…
*Butter a 9×13 baking pan. In heavy 6-quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer.
*Please note it can take the sugar a long time to reach the proper temperature, be patient.
*Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.
Need More Copycat Recipes?
This Fannie Mae Caramels Copycat Recipe is one of 38 Scrumptious Candy Copycat Recipes included in my eBook! This is available in PDF format as an instant download. While a few of the recipes included in the eBook are also available on my website as printable recipes, this book will be all inclusive and you won’t have to print several separate recipes at a time!
Please do check out my 38 Scrumptious Candy Copycat Recipes eBook!
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Please Enjoy Your Free Printable Fannie Mae Caramels Copycat Recipe
Fannie Mae Caramels Copycat
Ingredients
- 2 cups light corn syrup
- 14 ounces sweetened condensed milk
- 1 1/2 cups milk
- 1 cup whipping cream
- 1 cup butter
- 4 cup sugar
- 2 teaspoon vanilla
- 2 cup chopped nuts, if desired
- Wax paper cut into rectangles or tempered dipping chocolate, if preferred
Instructions
- Butter a 9×13 baking pan. In heavy 6-quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer.
- Please note it can take the sugar a long time to reach the proper temperature, be patient.
- Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.
