Soft Chewy Caramels
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. —Robert Sprenkle, Hurst, Texas
Reviews
I thought I would try a different caramel recipe
I have been using this recipe for about 5 years. I accidentally put in 1 stick of butter vs 1cup on my first try. They turned out awesome! I didn’t realize the mistake until my 2nd batch. I kept the remaining amount of ingredients the same and always use 1 stick of butter. I use a candy thermometer and found the temperature increases faster and I don’t go higher than 240-242 for a chewy caramel. I also use light karo corn syrup. I find my caramels don’t get grainy after being at room temperature for a few days as well! Thank you!
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?