Know what’s on your plate
Caramels
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 382 kcal —
- Protein 4.6 g 9%
- Carbohydrate 77 g 28%
- Fat 8.1 g 10%
- Saturated fat 2.5 g 12%
- Fibre 0 g 0%
- Sugars 66 g —
- Sodium 245 mg 11%
- Cholesterol 7 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 12 µg 1%
- Vitamin C 0.4 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.46 mg 3%
- Vitamin K 1.8 µg 2%
- Thiamin (B1) 0.1 mg 9%
- Riboflavin (B2) 0.26 mg 20%
- Niacin (B3) 0.15 mg 1%
- Pantothenic acid (B5) 0.62 mg 12%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.3 µg 13%
- Choline 8 mg 1%
Minerals
- Calcium 138 mg 11%
- Iron 0.14 mg 1%
- Magnesium 17 mg 4%
- Phosphorus 114 mg 9%
- Potassium 214 mg 5%
- Zinc 0.44 mg 4%
- Copper 0.02 mg 2%
- Manganese 0.01 mg 0%
- Selenium 1.8 µg 3%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 382 | 4.6 g | 77 g | 8.1 g |
| 1 × package (2.5 oz) | 71 g | 271 | 3.3 g | 55 g | 5.8 g |
| 1 × piece | 10.1 g | 39 | 0.5 g | 7.8 g | 0.8 g |
| 2 × package (2.5 oz) | 142 g | 542 | 6.5 g | 109 g | 12 g |
| ½ × package (2.5 oz) | 35.5 g | 136 | 1.6 g | 27 g | 2.9 g |
| 3 × package (2.5 oz) | 213 g | 814 | 9.8 g | 164 g | 17 g |
| 4 × package (2.5 oz) | 284 g | 1085 | 13 g | 219 g | 23 g |
Similar foods
- Cream caramel434 kcal / 100 g
- Caramel candycandies382 kcal / 100 g
- Sugar-free caramel candysugar-free275 kcal / 100 g
- Soft caramels500 kcal / 100 g
- Caramel pudding125 kcal / 100 g
- Caramelo388 kcal / 100 g
- Caramello candy barcandies462 kcal / 100 g
- Candies381 kcal / 100 g
- Toffee candyhomemade560 kcal / 100 g
- Caramel hard candy416 kcal / 100 g
Questions about Caramels
How do you make soft caramels that set but stay chewy?
Cook sugar, butter and cream together, stirring until the sugar dissolves, then heat to about 118–120 °C. Pour into a lined tin and leave to cool before cutting; a few degrees higher makes a firmer caramel.
Why have my homemade caramels turned grainy?
Undissolved sugar crystals can seed crystallisation. Stir while the mixture heats until the sugar has dissolved, then avoid scraping the sides of the pan; washing down the sides with a damp pastry brush also helps.
How do you melt caramels into a smooth sauce?
Put unwrapped caramels in a saucepan with a splash of cream or milk and warm over a low heat, stirring until smooth. Add the liquid gradually: too much at once can leave the sauce thin.
How should you store caramels so they do not stick together?
Keep them in an airtight container in a cool, dry place, with baking paper between the layers. Humidity makes them sticky, so avoid leaving the container open or storing it somewhere warm.
What is the difference between caramel and toffee?
Both are made by heating sugar, but caramel commonly includes cream or milk and is often soft, while toffee is usually cooked with butter to a harder, brittle texture. The names and recipes can overlap.
Can you use caramel sauce instead of caramels in baking?
Not as a direct swap: sauce adds liquid and will not hold its shape like solid caramels. For a filling or chopped pieces, use soft caramels; for a drizzle or stirred-in flavour, sauce works well.
Are caramels a choking risk for young children?
Yes. Their sticky, chewy texture can be difficult to manage, so avoid giving them to young children who are not yet able to chew sweets safely.
How much does one caramel weigh?
A typical piece weighs about 10 g and provides 39 kcal.
Source: USDA FoodData Central 167974 · per 100 g · carbohydrate per EU label, fibre excluded
