Fannie Mae Caramels

Fannie Mae Candy company has long been known for their creamy caramels.  You can make these at home.  These are soft and chewy delights.

Learn how to make Fannie Mae Caramels with this copycat recipe.

Fannie Mae Caramels

Fannie Mae Caramels

You can make homemade Caramels just like Fannie Mae
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Fannie Mae Caramels, Homemade Caramels
Servings: 96
Calories: 133kcal

Ingredients

  • 2 cups light corn syrup
  • 14 ounces sweetened condensed milk
  • 1 1/2 cups milk
  • 1 cup whipping cream
  • 1 cup butter
  • 4 cup sugar
  • 2 teaspoon vanilla
  • 2 cup chopped nuts if desired
  • Tempered dipping chocolate if preferred or wax paper cut into rectangles

Instructions

  • Butter a 9X13 baking pan. In heavy 6 quart 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 reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.

Recipe Tips for the Cook

I made these and could not get over the identical taste. This recipe makes about 110 pieces. A must have...must make recipe!! Fannie Mae is a Midwest northern household name. I am sure people will be pleased.

Nutrition

Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 47mg | Fiber: 0g | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Michelle

    5 stars
    I have been making these for years and you need to be patient and it can sometimes take over an hour for the right consistency and to get to soft ball stage. I find that once I reach soft ball, I then continue to cook and stir for another few minutes. This helps to not have them stick to the wax paper when I wrap. Every year I make these for Xmas to give as gifts to friends and they now expect them, LOL.

    • Linda Taylor

      I made these wonderful candies for the first time. They set overnight but the middles are still just a bit soft. Should I let them sit longer, put them in the frig or let it be?

  2. cookie

    Just made these and they are wonderful! You really have to be patient in cooking this, med heat and cook until a nice golden brown ( 240 °) My grandsons are here and they can’t stop eating these Awesome recipe

  3. Ken

    I cooked these at 240 for 15 min and still didn’t come out to caramel.. There is to much milk or condensed milk in these. The product is white gooey not cooked mess.

  4. Netta

    If the mixture is still juicy what am I doing wrong and what can I do to fix it!!??? Am I to put it in the fridge or leave it on counter top wrapped or unwrapped.. Please help..

    • stephaniemanley

      I am going to guess maybe this didn’t reach up to proper temperature. Sometimes thermometers can be off. If you put it in the refrigerator it should have hardened somewhat.

      • Mari

        You can test your candy thermometer by putting it in boiling water. It should read 212 degrees. If not, either add or subtract the temp to make the adjustment.

  5. Crystal

    I am wondering if I can make this recipe without nuts? My family and I are allergic to tree nuts. Just curious.. thank you! 🙂

  6. Baking for Boys

    How do you think these would come out if you put them in the small mini cupcake paper cups? I put fudge in them that works out fine. Do you think these would these be too sticky to come off of the paper cups? Just a thought for a better way.

  7. Baking for Boys

    How do you think these would come out if you put them in the small mini cupcake paper cups? I put fudge in them that works out fine. Do you think these would these be too sticky to come off of the paper cups? Just a thought for a better way.

  8. CAROLINE

    I MADE THE CARAMELS, WAITED OVER NIGHT AND THE TASTE WAS GOOD, BUT THE PRODUCT WAS SOUP???i HAVE TWO DIFFERENT CANDY THERMOMETERS, I HAVE EXPERIENCE WITH CANDY MAKING, WHAT HAPPENED??? IS THE RECIPE CORRECT?

    • Stephanie

      The recipe is correct. I am sorry this happened to you. I am certain you have great candy making experience, and you do well with candies. I am sorry that they did not set up. This recipe does work, but it didn’t, maybe some tiny bit of water got in there and messed up the process. I wish I could give you a better answer. Again, I am very sorry you had a bad experience.

  9. Baker Girl

    I have been making these for years. I line my 9×13 pan with non-stick foil that I can just lift out of the pan and peel off of the caramels. I have also found that a pizza cutter is an easy way to cut them.

  10. Deb

    One of the best caramels I have ever ate. It was a big hit with everyone. Only problem was trying to get the slab out of the dish after the caramel was set up.
    I covered the caramels pieces with chocolate and added some nuts on top.
    Just need to know a better way of getting the slab out of the glass dish.
    You may want to try to line that pan with waxed paper so you can just lift out the waxed paper ~stephanie

  11. Kathleen

    you probably didn’t let them cool long enough. I make these every year, with the nut, and they are never stringy. And maybe you didn’t cut the pieces all of they way down.

  12. NrseKim

    I made these…..even went to 245degrees because I wanted to ensure I would be able to wrap them individually. They were very difficult to cut and stringy when I tried to pull them apart. I did omit the nuts…..so my question is this: Is it supposed to be a very soft caramel? If so then the texture stands to reason. With the nuts it would stand up a litle better. Thanks…….

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