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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
  • Total Time
    Prep: 5 min. Cook: 20 min. + cooling
  • Makes
    about 2-1/2 pounds

Ingredients

  • 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

Directions

  • 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.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
1 each: 58 calories, 2g fat (1g saturated fat), 7mg cholesterol, 32mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

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Reviews

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Average Rating:
  • Esroarke
    Feb 6, 2019

    I thought I would try a different caramel recipe

  • karensko22
    Dec 21, 2018

    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!

  • Jeremy
    Jan 15, 2018

    This sounds delicious but as I'm an insulin dependent diabetic...can I use stevia or something instead of sugar?thanksJeremy

  • chefheidi18
    Dec 21, 2017

    I make these every Christmas and they are a huge hit.

  • Dina
    Nov 26, 2017

    Hi I tried this and it was awesome. Just want to know if I can double it or it won't work?

  • Lucy
    Nov 23, 2016

    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

  • bluewithoutu
    Oct 27, 2016

    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!

  • dot444
    Feb 29, 2016

    These are SO GOOD!!!! I kept some in the fridg to keep for a while, of course I had to hide them.

  • randcbruns
    Dec 15, 2015

    This is one of the best caramel recipes I've made. These never last long in my house.

  • Nerak1960
    Dec 15, 2015

    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?