- 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 forSoft Chewy Caramels
"This sounds delicious but as I'm an insulin dependent diabetic...can I use stevia or something instead of sugar?thanksJeremy"
"I make these every Christmas and they are a huge hit."
"Hi I tried this and it was awesome. Just want to know if I can double it or it won't work?"
"I made this recipe yesterday fit the first time, I added vanilla at the end but next time will add spiced rum. I cooked it to 250 and the texture was perfect. I then dusted the top of the caramel with kosher salt. Super awesome delicious and will be wrapping them in a ginger cookie for a super awesome sweet treat. Thank you for this recipe"
"I used this recipe last night and while the flavor was amazing, heating it to 250 degrees was WAAAAAAY too high. I have brittle, not soft chewy caramels. Pretty disappointed.I wasted a lot of ingredients to have a pan full of inedible caramel.Do NOT boil this to 250! Otherwise the flavor is perfect!"
"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."