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Creamy Soft Caramels Recipe

Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.—Sharon Struthers, Belgrade, Minnesota

This recipe is:

Diabetic Friendly

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Creamy Soft Caramels Recipe

Prep: 20 min. Cook: 25 min. + cooling

Yield: 81 Servings

20 25 45

Ingredients

1 teaspoon plus 1 cup butter, divided
1-1/4 cups packed brown sugar
1 cup sugar
Dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Directions

Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk.
Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper. Yield: 2-1/2 pounds.

Nutritional Facts 1 piece equals 70 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 28 mg sodium, 12 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Creamy Soft Caramels in Taste of Home Christmas Annual Annual 2009, p118