Makes 64 pieces

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

How to Make It

Step 1

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

Step 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°.

Step 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.

Step 4

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

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