Caramel Creme Fraiche Candies

  • Active Time 20m
  • Total Time 1h 20m

Makes about 48


  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/4 cup unsalted butter
  • 1 cup creme fraiche
  • 1/2 vanilla bean, scraped
  • 1 teaspoon vanilla extract


Line a 9-inch baking sheet with Exopat or aluminum foil. Combine all ingredients in a 2-quart saucepan. Place over a medium flame, stirring constantly to dissolve the sugar. Continue to cook, stirring occasionally, until the caramel reaches 247 degrees F on the candy thermometer.

Pour out into the prepared pan. Allow to cool. Turn the caramels out on a cutting board.

Cut into 1-inch cubes with a sharp knife. Wrap in clear paper.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4378

nutrition information per serving

49 calories; 2g total fat; 4mg cholesterol; 6mg sodium; 9g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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