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Soft ‘n’ Chewy Caramels

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
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    2 pounds

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.
Nutrition Facts
1 piece: 45 calories, 2g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein.

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Reviews

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Average Rating:
  • lindallang
    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!

  • bunkeee
    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!

  • bearikins
    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.

  • sherlou
    Dec 14, 2012

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

  • rodkats
    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.

  • kimschaos77
    Apr 15, 2009

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