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
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.
Thank You! Your rating has been submitted. Please allow 24 hours for your review to appear.
Add a rating or review to submit
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?
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?