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Soft-and-Chewy Caramels

Yield Makes 64 pieces
These rich chewy caramel candies are more tender than their store-bought cousins.


  • 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

How to Make It

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

  2. 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°.

  3. 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.

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