nana bette's caramels

It has become a Christmas tradition at Three Ring to deliver homemade caramels to our customers. I have been asked “did you make these yourself?” The answer is “I have and I could… but no.” They are lovingly made by my mother who slaves over a hot stove so that my clients can indulge their sweet tooth.  Anyhow, I have been asked by many of you for the recipe… even threatened.  After promising my mother I was only going to share the recipe with a few of my favorite people, I received mom’s blessing to share her recipe.


3 cups of sugar

1 cup white corn syrup

3 cups heavy whipping cream

½ tsp. salt

½  tsp. cream of tartar

2 tsp. vanilla extract

1 cup nuts (optional… but it’s really good with black walnuts)


MUST HAVE: Candy Thermometer


GOOD TO HAVE: A heavy sauce pan/pot so it doesn’t burn.


• MIX sugar, cream of tartar, salt, and one (1) cup of heavy whipping cream in a

  sauce pan.


• Cook over  medium heat until it reaches a soft boil (238 degrees).


• SLOWLY add the second cup of heavy whipping cream. Try not to let the

  temperature drop below 230.


• Bring the temperature back to 238 degrees and SLOWLY add the cup of white

  corn syrup.


• Bring the temperature back to 238 and SLOWLY add the third cup of heavy

  whipping cream.


• Bring the mixture to a hard boil (250-252 degrees) then add vanilla and nuts



• Pour into a well-BUTTERED 8” x 8” baking pan and let them cool overnight.


I then cut them into one-inch squares and individually wrap them in wax paper.


You don’t have to do a lot of stirring with these BUT you do need to watch the temperature. If you are patient and do not try to rush, you will be rewarded with one of the finest sweets your tongue has ever tasted!!


Thanks mom!

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