Soft Chewy Caramels Recipe
- 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 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).
- Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds.
Reviews for Soft Chewy Caramels(11)
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The absolute best ever soft caramel. I've been using this recipe for years.
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
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!!!
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.
Like a previous reviewer stated, the caramel didn't set up. I'm not a seasoned baker or candy maker, so I'd appreciate any advice. In fact, I purchased a candy thermometer today for the first time ever! I'm more of a cook, but my daughter wanted caramels and I was trying to find a recipe similar to one that mom used to always make. Did I boil it to long or not long enough? Any help would be great!!!