Great Grandma Blanches’ Caramel Recipe

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Grandma Blanche’s Homemade Caramels.

Y’all this is one of my most treasured memories and recipes. It is my great grandma Blanche’s recipe for caramels. She made these every year for Christmas and grandma Jean and mom also used her recipe each year to do them as well. Mom and I are the only ones left in our family making them that I know of. I always looked forward as a child going to her house for cookies and candies that she always had for us. But Christmas was extra special. She had her homemade, hand wrapped in was paper caramels. I never left without a pocket full of them. Remember, recipes are memories and this one is a big one for me. Let me know what you think about her version and y’all enjoy.

Ingredients (straight from her recipe)

• ½ lb oleo (or butter)

• 2 cups sugar

• 2 cans Eagle Brand {sweetened condensed}  milk

• ½ cup all-purpose flour

• 2 cups light corn syrup

• 1½ teaspoons vanilla extract

Instructions

1. Melt the butter:
   In a very heavy pan, melt the oleo (or butter) over medium heat.

2. Mix in sugar and syrup:
   Add the sugar and light corn syrup to the melted butter, stirring well to combine.

3. Boil and stir:
   Bring the mixture to a boil over medium heat. Stir continuously for 5 minutes to make sure everything melts and combines smoothly.

4. Add the Eagle Brand:
   Remove the pan from heat. Add 1½ cans of Eagle Brand sweetened condensed milk and stir thoroughly.

5. Add flour and remaining milk:
   Mix in the ½ cup of flour along with the remaining ½ can of Eagle Brand. Stir until everything is fully incorporated.

6. Boil to the right stage:
   Return the pan to medium heat and boil the mixture until it turns a medium brown color and forms a ball that sticks together when dropped into cold water (the classic “soft ball” stage).

7. Finish with vanilla:
   Stir constantly all the way through boiling, then add 1½ teaspoons vanilla extract at the very end.

Tips & Tricks

• No salt needed! The butter brings just the right balance — no salt necessary.

• Use a heavy-bottomed pan to prevent scorching — patience is key here.

• Keep stirring to avoid burning or sticking — fudge waits for no one!

• Test for the soft ball stage by dropping a spoonful of hot fudge mixture into cold water — it should form a soft, pliable ball.

Why This Recipe Works

This caramel recipe is old-school comfort in every bite. The Eagle Brand milk brings creamy sweetness, while the corn syrup and sugar provide that perfect chewy texture. It’s a tried-and-true homestead classic you can make with just a few pantry staples.

Whether it’s for the holidays, a special occasion, or just because you need a little sugar fix, this caramel won’t disappoint.

Give it a try and let me know how it turns out! If you want more classic homestead recipes or tips, don’t forget to subscribe to Greg’s Cumberlachia Kitchen for all the down-home goodness.

Stay sweet and happy cooking,
— Greg