Soft 'n' Chewy Caramels Recipe
- 2 cups sugar
- 1 cup light corn syrup
- 2 cups half-and-half cream, divided
- 1 cup butter, cubed
- 1 teaspoon vanilla extract
- 1. 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.
- 2. 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.
2 each: 79 calories, 4g fat (2g saturated fat), 12mg cholesterol, 42mg sodium, 11g carbohydrate (10g sugars, 0g fiber), trace protein
Reviews for Soft 'n' Chewy Caramels
"I followed this recipe exactly and lined the pan with foil. I buttered it generously. After the carmels cooled, the foil was stuck to the bottom of the candy like glue. It was a nightmare and a real mess to try and get the foil off the bottom! I would suggest using WAX paper and still butter it a lot!"
"This is the recipe that I have used for 40 years now. Sometimes I go one "fat" step further and use heavy whipping cream instead of half & half. Truly decadent. We never take the time to cut and wrap. We just leave them in the pan and cut off a chunk."
"This is my tried and true recipe that I have used for many years. Makes great Christmas gifts!!"
"I have made this recipe soooo many times. I even sold it at a craft show where it was requested the next year! My family loves these candies."
"Suggest 1/2 & 1/2 white/brown sugar. Substitue sweetened condensed milk for cream."