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Soft Chewy Caramels Recipe
Soft Chewy Caramels Recipe photo by Taste of Home

Soft Chewy Caramels Recipe

Read Reviews (12)
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One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. —Robert Sprenkle, Hurst, Texas
TOTAL TIME: Prep: 5 min. Cook: 20 min. + cooling
MAKES:100 servings
TOTAL TIME: Prep: 5 min. Cook: 20 min. + cooling
MAKES: 100 servings

Ingredients

  • 1 tablespoon plus 1 cup butter, divided
  • 2-1/4 cups packed brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup dark corn syrup

Nutritional Facts

1 serving (1 each) equals 58 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 32 mg sodium, 9 g carbohydrate, 0 fiber, trace protein.

Directions

  1. Line a 15-in. x 10-in. x 1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage).
  2. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Soft Chewy Caramels in Taste of Home December/January 2004, p19

Nutritional Facts

1 serving (1 each) equals 58 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 32 mg sodium, 9 g carbohydrate, 0 fiber, trace protein.

Reviews for Soft Chewy Caramels(12)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 8, 2013

These are absolutely wonderful! I've been making them for a few years now at Christmas to give as gifts and everyone loves them. I've added different extracts to make flavored caramels with great success. I've used orange and rum, so far. The only thing I've done differently with this recipe, other than the extracts, is cooking it to 244 deg. instead of 250 deg. I have no trouble with the caramel setting as long as I use my candy thermometer. Lastly, I wrap the individual caramels in wax paper which works great!

MY REVIEW
Reviewed Jan. 30, 2013

The absolute best ever soft caramel. I've been using this recipe for years.

MY REVIEW
Reviewed Dec. 20, 2012

I make these many times every year, although I have tweaked the recipe a bit. For everyone that is having trouble wrapping them: I pour the hot caramel into 2 Wilton Silicone Brownie Pans, there are 24 1" x 1" squares in each and a full batch fills nearly every square. After it's cool, turn the pans over and just pop out the caramels. I wrap in parchment paper.

I use 1 cup of white sugar and 1 cup of brown sugar, it gives a little lighter taste, and then I cook to about 240. You can tell it's done (or close) if you are using a non-stick pan to cook in, when it starts to get thicker and pulls from the sides of the pan when you stir.

If you're caramel doesn't set up, you can recook it, just put it back in the pan and cook it slowly back up to temperature. Be careful with this step because once it's over-cooked, there is no fixing it. Or you can put it in a jar and use for ice cream topping

MY REVIEW
Reviewed Dec. 16, 2012

I am a waitress at a diner and brought these in several years ago as a Christmas treat for my regular customers...now they start reminding me in about November that Christmas is coming and they are waiting for "their" caramels!!! Thank goodness they are easy!!!

MY REVIEW
Reviewed Oct. 31, 2012

I have been making this recipes for years. My family has come to expect these at Christmas. The only way I have found to wrap them is with foil squares purchased at Michel's or the like. I would like to know if others have used cellophane or something else that worked for them.

As far as them not setting up make sure you are hitting the 250 degree mark. They are very soft, although they do hold their shape if cooked properly. They will stick to each other if not individually wrapped or spaced apart.

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