This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. —Darlene Edinger, Turtle Lake, North Dakota
- 2 cups sugar
- 1 cup light corn syrup
- 2 cups half-and-half cream, divided
- 1 cup butter, cubed
- 1 teaspoon vanilla extract
- Line a 13x9-in. pan with foil; butter the foil. Set aside. In a Dutch oven, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in butter and vanilla until well mixed, about 5 minutes.
- Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 2 pounds.
Originally published as Soft 'n' Chewy Caramels in Taste of Home December/January 1997, p45
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