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It was time for something sweet. This caramel candy recipe is full-proof, easy to make, and yields deliciously sweet and buttery little caramel “gold bars.” Perfect for your sugar fix! (It was for mine)
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Caramel Candy Gold Bars
Sweet and buttery caramel candies.
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Candy
Ingredients
- 2 cups white granulated sugar
- 1 cup brown sugar, firmly packed
- 1 cup corn syrup
- 1 cup butter, unsalted
- 2 cups heavy whipping cream
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Grease a 12x15 inch sheet cake pan.
- In a medium pot, combine the white and brown sugars, the corn syrup, butter, heavy cream, and evaporated milk. Cook the mixture over medium heat, stirring constantly. When a candy thermometer reaches 250 degrees F, remove the pot from the heat and stir in the vanilla.
- Pour the caramel mixture into the prepared pan and let it cool almost completely (but still soft enough to cut) before cutting the caramel into small 1 inch long bars. Wrap each caramel bar in wax paper, twisting the ends.
Adapted from allrecipes
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Aimee says
Gorgeous photos! These look amazing.
The Daring Gourmet says
Thank you, Aimee – and thanks for visiting!
Rosie @ Blueberry Kitchen says
Oh yum, your bars look and sound so good!
The Daring Gourmet says
Thanks, Rosie! The best part is that even though they’re small, because they’re so rich and yummy, you only need one or two to satisf that sweet craving (well, I guess that comes with a big “depending on the person” disclaimer ;)
Anonymous says
sunteti atat de patetici incat atunci cand furati retete de pe siteuri straine nu aveti bunul simt sa verificati traducerea….jale….voi si laptele vostru evaporate
The Daring Gourmet says
For my readers’ convenience, here is the translation of “Anonymous” comment above: “you are so pathetic that when stealing recipes from foreign sites do not have the good sense to check the translation …. grief …. you and your evaporated milk”
Anonymous, I’ve shown you respect in taking the time to translate and respond to your comment, something you failed to show me in making such a rude and unfounded accusation. As noted below the recipe, this recipe is adapted from Allrecipes, so you are wrong on both counts: 1) I didn’t steal it, and 2) It certainly isn’t from a “foreign site”, much less from Romania which I’m assuming you’re implying is its source of origin. Perhaps you should consider posting your comment on the “foreign site” which evidently DID steal the recipe.
Anonymous says
You go girl. I can’t stand rude obnoxious people.
The Daring Gourmet says
Thank you :)
Patsy ,from Goodyear, arizona! says
Although I just found your site ,Ive had enough time to look at your beautiful family and you and I think your a very sweet person! So don’t let people like that ruin your day! Jealousy can come from all corners of the earth! Keep doing your best,and don’t let it get you down! I love your site and the recipes! But I dislike mean people who leave nasty notes as Im sure the rest of your true followers do also! Rude people suck!! PS, I’m making the orange buttermilk cake tomorrow,Ill let you know what my family thinks! But I’m guessing they will love it! So much for my diet!!
Kimberly @ The Daring Gourmet says
Thank you for your kind, encouraging words, Patsy – I really appreciate it. Compared to many bloggers I know, I’m actually very fortunate in that I rarely have experiences like this. For the most part people are very kind and that makes much easier, and more enjoyable! Thank you for your support and I’m so happy you found my blog! Happy baking and do let us know what you think! Best, Kimberly
Connie says
I know this is a year later, but it really is sad that you had to read or accept an email from someone like Anonymous. I am constantly look for new and creative recipes. Am I stealing? Ouch. I do look all the time and have just copies several of your recipes that I want to try at home. I have found some amazing recipies on the internet and love adapting them to my likes and dislikes. It is what I do. Thanks for sharing so many recipes. I love baking, but there is not a recipe out there that I am afraid of as long as I can find the ingredients. God bless Kimberly.
Kimberly @ The Daring Gourmet says
Thanks, Connie! I love your adventurous spirit. I’m the same way – as long as I have the ingredients, I’m willing to take on anything! And I actually really enjoy finding and using more obscure ingredients and spices, so much fun!
John says
So far I like your recipe the best for my caramel apple hard cider that I am fermenting right now. Looking forward to mixing the caramel in after the alcohol sets in. If you have a apple butter recipe that is going to be my next search to make my apple butter hard cider. Let me know and thanks for the caramel recipe.
Kimberly @ The Daring Gourmet says
Hi John, that’s fabulous! And yes, I do have a recipe for apple butter. And not just any recipe – this one’s for my 24-hour Crock Pot Apple Butter that has a depth of flavor you won’t believe. In my opinion it’s the best and I think it will work perfectly for your hard cider. Give it a try and let us know what you think!
Bill says
Kimberly-
I want you to know that I absolutely adore your site, and have made many of the recipies, and never have been disappointed. This one though, THIS ONE is THE ONE! It is so so so so yummy that I cut an inch stop across the pan an managed to eat half of it myself. So so yummy.
(Tip: DO NOT let it cool all the way before cutting, it isn’t peanut brittle, it sticks like glue, you’ll lick your pab for hours.)
Kimberly @ The Daring Gourmet says
Bill, you’ve made my day – thank you! I can’t tell you how thrilled I am to hear that you’ve tried several recipes and have enjoyed them all. Thank you so very much for your support and feedback! Best, Kimberly
Anonymous says
I tried making the caramel and it burnt. It burnt at 225 degrees, all for not! Yours looks great but . . .
Kimberly @ The Daring Gourmet says
I’m sorry to hear yours burnt. 225 F is standard for a lot of caramel candies and many candies have to be heated as hight as 260+F. It’s crucial that you stir the mixture constantly in order to prevent it from burning.