Friday, July 4, 2014

Peanut Butter Caramels

Peanut Butter Caramels!

I made 'em!

Okay, I may be just a little impressed with myself. But hey, can I help it? I mean, these things bring back memories of those yummy old-fashion Mary Jane candies..only these won't pull out a filling. And, since I only had reduced fat peanut butter on hand, they're low fat to boot. You're welcome.

Before I made my Peanut Butter Caramels, I googled to see if they had been made before. They have. But I am using my own yummy "Homemade Caramels" recipe as the base for this peanut butter version.
 Amazing to me still how six little ingredients can turn out such a delectable confection!

Begin by lining your dish with parchment paper sprayed with cooking spray. I use an 8 x 8 square pan.

Next, combine first five ingredients in straight-sided saucepan.

Attach candy thermometer.

I will tell you..keep stirring, or you can very easily scorch these candies.
After reaching 246 degrees, remove from heat, stir in vanilla and pour into prepared dish.
One of these days I'm going to invest in a straight sided baking pan. But until then, after the caramels completely set, I just cut off the edges (with a lightly oiled knife) to get my perfect square.

To cut caramels, use a lightly oiled, long sharp knife to score candies. 
Then, use a sawing motion to cut completely through.
There may have been a little snacking going on during my wrap session.  ;o)
Peanut Butter Caramels

1 1/2 sticks butter (I use salted)
2 1/4 cups light brown sugar
1 cup light corn syrup
1 14 ounce can sweetened condensed milk
1/2 cup peanut butter
1 teaspoon vanilla

Melt butter over low heat. Stir in brown sugar, corn syrup, condensed milk and peanut butter. 
Attach candy thermometer. Cook over medium heat, stirring constantly until candy reaches 246 degrees.
Remove pan from heat and stir in vanilla. Pour into parchment paper lined dish sprayed with cooking spray and let set. I always let mine set overnight lightly covered with a sheet of parchment paper.
Cut and wrap candies.

These are so much fun to share with family and friends.

They will definitely be in my family's Christmas stockings this year!
Thank you, baby sister Chrissy, for stopping by and taste testing for me. 
You're just awesome like that!
Wishing You All A Blessed Day From
Sugartown Sweets!
Comments are Welcome as are New Members!


  1. La dernière photo est très gourmande et donne envie de déguster ces bonbons immédiatement =)

    Bonne continuation

    1. I'm so glad you like the photograph..and like you said, they disappeared pretty quickly! :)

  2. I had this crazy idea a few days ago, can you make peanut butter caramels? So I just Googled it & you answered my question. I can't wait to try this recipe.

    1. Awesome Sue! Hubby just ate the last piece of a batch I made last week! I hope you love them! :-)

  3. Just like SuzL above, this morning as I was plopping some peanut butter onto some aluminum foil for my toast at work (ran out of little containers and had to make it work in a pinch) I thought, THIS would make FANTASTIC CARAMEL...I think. Googled, and here I am with my Saturday evening project!!! I am also going to make black licorice caramels. I am playing The Candyman in our upcoming production of Willy Wonka this December and I feel I must provide candies to the cast! :-) Thanks for this, Sugartown Sweets! I'll be frequenting your site! CHEERS from Iowa!

    1. Willy cool is that?! These peanut butter caramels are my FAVE and I hope you and your cast members love them too! Thank you so much Lonnie. :o)

  4. Hi! I make a lot of caramels and my favorite flavor is black licorice. Everyone (even those who don't care much for black licorice) loves them. My step daughter has suggested some other flavors, such as peanut butter, which is how I landed on your site. My recipe calls for cooking to 250°, not 245. I'm wondering if your caramels set firm enough to cut into squares, or are they a bit squishy? I hate to change things the first time I make a recipe, but I would like them to hold their shape and still be chewy. Thoughts?

    1. Hello, I am so glad you found me, and your black licorice flavor sounds very intriguing! As for wondering if the peanut butter caramels will be firm enough, after cooking them to 246 degrees, letting them set up in the dish overnight, and wrapping them in wax paper after they're cut, I've never had a problem. I don't know that i would trust the peanut butter not to burn by going past 246. Let me know if you try it though. Thank you for stopping by! :o)