Pan Caramels Image

Pan Caramels


  • 7 lbs.  sugar
  • 7 lbs. glucose
  • 1 1/2 qts. of 12% cream


  • 3 qts. canned evaporated milk


  • 1 lb. butter


  • 2 liquid oz. vanilla
  • 2 oz. salt


  1.  Obtain 3 medium flat pans.  Grease with pure lard.  Dust with corn starch

Step I

Place (A) in kettle and mix well.  Bring mixture to boil, stirring constantly.

Step II

After batch comes to a boil add (B) slowly, stirring while adding (B).  Then add (C).

Step III

Cook on to 242° F.  As batch approaches 242° it will get heavier.  To prevent scorching stir constantly in figure eight motion.  Turn flame to medium at about 235° F.

Step IV

Take off fire at 242° F. and add (D) mixing well.  Pour into pans.  Allow to set 12 to 24 hours before using.

Step V

Before removing from pans, dust a bench with corn starch.  Turn pan upside down.  Cut caramels any size.

Special Comments

  1. If pecans are desired add about 1 lb. in Step IV, just before pouring.
  2. Chocolate caramels may be obtained by adding liquor chocolate in Step IV after taking off fire.

Also See

Original Recipe

1. Pan Caramels
2. Pan Caramels

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