Soft-and-Chewy Caramels

These rich chewy caramel candies are more tender than their store-bought cousins.


Makes 64 pieces

Recipe from

Southern Living


Vegetable cooking spray
1 cup butter
1 (16-ounce) package light brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup light corn syrup


Line an 8-inch square baking pan with foil, extending foil over edges of pan. Generously coat foil with cooking spray; set aside.

Melt 1 cup butter in a 3-quart sauce-pan over low heat. Stir in brown sugar, condensed milk, and corn syrup until smooth. Bring mixture to a boil. Cook over medium heat, stirring often, until a candy thermometer registers 235°.

Remove mixture from heat; stir by hand 1 minute or until mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan; let stand 3 hours or until cool.

Lift foil and caramel out of pan. Cut caramels into 1-inch pieces with a buttered knife. Wrap each piece with plastic wrap.

December 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note