- 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
- Line a 15x10x1-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).
- Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds.
Reviews for Soft Chewy Caramels
"These are SO GOOD!!!! I kept some in the fridg to keep for a while, of course I had to hide them."
"This is one of the best caramel recipes I've made. These never last long in my house."
"I would have given a 5 star rating, because the caramels are great, but they do not keep long. They start turning sugary and grainy. Maybe they don't last that long at your house, but when I gave them for gifts everyone said they were great, but started getting grainy after a few days. Has anyone ever put them in the refrigerator? Would that work?"
"I also make these every year. It is important to cook them long enough, I too use the cold water method. It is also important to use a non-stick pan, makes clean up sooo much easier!! I use a jelly roll pan, it gives the correct thickness for me. Thanks for the pizza cutter idea. My husband ( the cutter upper) will appreciate that tip!"
"I would give this recipe 6 stars! I have made this recipe for decades using light corn syrup instead of dark syrup. They are an institution! :) I make them every year for family and give them to my employees as part of their Christmas. The caramels are very much expected! I prefer using the cold water method to test when they are done. I pour just a little mixture in cold water. I roll it into a ball and taste. Whatever the firmness is then is about what it will be when they are cool. So you can instantly tell how soft or firm they are. I did made them too firm one time. I put the room temp caramels into a bigger pot, added all the ingredients for another batch and cooked them again. They turned out perfect. I have also cooked them in a huge pot with four batches at once. It works fine....just a little longer cooking time. I usually make about 8 batches each year, so this cuts down on cooking time considerably."
"I like to add rum extract at the end my family keeps asking for these."
"This is an awesome recipe, love it. Thanks Hoosier Texan for the pizza cutter idea it worked great and made the cutting and wrapping in the waxed paper so much easier!"
"This is basically the same recipe I've used for over 45 years. It is really hard to beat, and everyone loves them and begs for more. In fact, this week I have to make 800 of them for a fundraiser that will go in the guest's goodie bags. I have been asked to make them for this same fundraiser for the past 3 years, ever since those in charge tasted them. I find that if I let them sit in my 9x13 pan until not quite cool, but cool to the touch, and then dump the entire pan out onto a piece of parchment paper, I can quickly cut the strips with my pizza cutter, and then snip off pieces with kitchen scissors before wrapping them in waxed paper. If I wait until totally cooled, the cutting process takes longer."
"These sound great! I tried a sous vide caramel recipe (http://bit.ly/saltedcaramel1B) not long ago, and it was absolutely delicious, so I'm really excited to give this one a try as well."
"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!"