Vanilla cream caramels from Joy of Cooking (Sixth edition 1975) (page 784) by Irma S. Rombauer and Marion Rombauer Becker

  • cream
  • dark corn syrup
  • Show all ingredients...
  • Serves : 2.5 pounds

  • EYB Comments

    Despite the title, this recipe does not call for vanilla.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, this recipe does not call for vanilla.

  • FromScratch on December 18, 2022

    You can always add vanilla at the end if you want it in there. The important thing is that these are phenomenally good. Makes a 13x9 pan full, about 1/2 inch thick, or a 9x9 pan if you like them thicker. The recipe does not specify salted or unsalted butter, but I always use salted and it comes out perfect.

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