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
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.
I gave this recipe four stars which may be unfair because after reading the other reviews I felt I should cook my mixture to a higher degree and they turned out too hard. The flavor is great, but they are the consistency of a hard taffy candy. They are edible, but I would certainly recommend only cooking it to the 335 degrees called for in the recipe. I cooked mine to 338 and it was very difficult to cut and chew. I will try this recipe again as written.
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