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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 teaspoons plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 cups half-and-half cream, divided
  • 1 teaspoon vanilla extract

Directions

  • Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine 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 cubed 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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