- 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.
Reviews forSoft 'n' Chewy Caramels
"Delicious! I'm not normally a caramel lover, but I really like these! My caramel-loving mother-in-law says they are the best caramels she has ever tasted!"
"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."