Soft 'n' Chewy Caramels Recipe

4.5 6 7
Soft 'n' Chewy Caramels Recipe
Soft 'n' Chewy Caramels Recipe photo by Taste of Home
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Soft 'n' Chewy Caramels Recipe

Read Reviews
4.5 6 7
Publisher Photo
This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. —Darlene Edinger, Turtle Lake, North Dakota
MAKES:
54-60 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
54-60 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.

Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 cups half-and-half cream, divided
  • 1 cup butter, cubed
  • 1 teaspoon vanilla extract

Directions

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.
Originally published as Soft 'n' Chewy Caramels in Taste of Home December/January 1997, p45

Nutritional Facts

2 each: 79 calories, 4g fat (2g saturated fat), 12mg cholesterol, 42mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein.

  • 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.
Originally published as Soft 'n' Chewy Caramels in Taste of Home December/January 1997, p45

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Reviews forSoft 'n' Chewy Caramels

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lindallang User ID: 4226578 258756
Reviewed Dec. 28, 2016

"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!"

MY REVIEW
bunkeee User ID: 7630720 240015
Reviewed Dec. 23, 2015

"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!"

MY REVIEW
bearikins User ID: 7498282 239410
Reviewed Dec. 14, 2015

"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."

MY REVIEW
sherlou User ID: 6055207 34587
Reviewed Dec. 14, 2012

"This is my tried and true recipe that I have used for many years. Makes great Christmas gifts!!"

MY REVIEW
rodkats User ID: 1294101 9298
Reviewed Dec. 19, 2009

"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."

MY REVIEW
kimschaos77 User ID: 3773931 39829
Reviewed Apr. 15, 2009

"Suggest 1/2 & 1/2 white/brown sugar. Substitue sweetened condensed milk for cream."

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