If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Copycat Fannie Mae Caramels
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- #10116
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
2 comments
ingredients
2 cups light corn syrup
14 ounces can sweetened condensed milk
1 1/2 cup milk
1 cup whipping cream
1 cup butter
4 cups sugar
2 teaspoons vanilla extract
2 cups chopped walnuts
tempered dipping chocolate if preferred or wax paper cut into rectangles
directions
Butter a 13x9" baking pan. In heavy 6 qt. Dutch oven, combine sugar, corn syrup, condensed milk milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil.
Clip on candy thermometer. Cook stirring constantly until reaching 240 degrees F or soft ball stage. Remove from heat.
Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1" rectangles or squares. Wrap in wax paper or dip in chocolate.
added by
gennyblake
nutrition data
95 calories, 4 grams fat, 14 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
December 15, 2019
Had trouble with these caramels this year and thinking back realized my caramels have been getting harder and harder. Found out that I should be testing my thermometer every year by putting it in boiling water for 10 minutes to get a reading of 212°F.  My thermometer only went up to 205 so was off 7 degrees and that would make a HUGE different in the caramel softness. Sad thing is I made 2 batches. Made a 3rd batch with tested thermometer and they are perfect! PLEASE TEST YOUR THERMOMETER EVERY YEAR. I didn't even think I had to do this. I now know.
Great reminder for everyone!!
December 12, 2010
I have made these 3 times aqnd they always turn out perfect!It is a very long time to stand and stir but yes definately worth it !
April 20, 2010
I just made another batch of these caramels and I timed it. It started a full rolling boil at 9:10 and it hit 240° at 9:55, so it took me 45 minutes at a full rolling boil. It's a long time to stand there and stir it constantly but these caramels are worth it.
One more thing I forgot to add, the making of these caramels takes longer than 30 minutes. You actually have to boil it at a full rolling boil for at least 30 minutes to get it to the soft ball stage.
April 18, 2010
I have made these caramels twice now and will be making another batch tomorrow to take to my mothers. This is the best caramel recipe I've tried. I omit the nuts and cook to 235-236 degrees (soft ball stage) and when left overnight in the cake pan come out beautifully the next morning. I cut them apart and wrap in was paper. Everyone loves them and always requests them from me. Thanks for the GREAT recipe!
December 13, 2009
I make this almost every year for Christmas. They are delicious but never seem to completely harden for me. My husband calls them the "never ending caramels" because you take out a piece and the rest just flows into the empty space. We still love them!
August 9, 2009
I don't think you are cooking the caramel to the correct temperature. I have made these caramels as well as my own recipe and they come out fine every time. Check your thermometer. It may not be keeping the correct temperature.
I have tried this recipe two times now. I wanted to omit the nuts, but maybe that isn't a good idea. The first time, it never hardened enough to cut. We are using it for ice cream topping. The second time it seemed the same, so I have cooked it to 260 (hard ball stage) and it still doesn't seem to be hardening. It is just an hour or so, so maybe later. Any ideas about what I did wrong?
December 13, 2008
I will be making this again!!! If you make it just be sure and use a BIG pot... I used a big cast iron dutch oven pot and it almost boiled over. Yummmmm!!!