Soft Chewy Caramels
One of my first experiences with cooking was helping my mother make these caramels for Christmas. We’d make up to 12 batches each year. Today I do at least 95 percent of the cooking at home, but my wife does most of the baking.
—ROBERT SPRENKLE HURST, TX
PREP: 5 MIN. • COOK: 20 MIN. + COOLING • MAKES: ABOUT 2 1/2 POUNDS
1 tablespoon plus 1 cup butter, divided
2 1/4 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup dark corn syrup
1. Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage).
2. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
NOTE We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Flavored Caramels
I’ve been making these caramels for years, and I’ve had great success adding different flavors of extracts such as rum and orange. I wrap the individual candies in wax paper and give them as gifts during holidays. Everyone loves them!
—ROMANCE1982 TASTEOFHOME.COM