Candy & Confectionery Recipes > Caramels

How to make caramels:
Caramels are a traditional smooth toffee. See Cooking with Sugar for information on the tricky process of boiling sugar.


2 cups caster/superfine sugar
1/4 pint water
2 tablespoons butter
pinch of cream of tartar
(see measure conversions for more information)


- Bring the sugar and water to the boil in a heavy based saucepan.
- Add the butter and cream of tartar and mix well.
- Boil to 143oC/290oF or until a drop cracks when dropped into cold water.
- Pour into a buttered tin to set.
- Cut into squares before it is quite cold and wrap them in greaseproof paper.