Soft and Chewy Caramel Candy Recipe
A recipe for soft, creamy, and chewy caramels that melt in your mouth without sticking to teeth.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Line a 9x9-inch pan with foil and spray with nonstick cooking spray.
-
Gently warm cream and condensed milk in a small saucepan, ensuring it does not boil.
-
In a medium saucepan, combine corn syrup, water, and granulated sugar over medium-high heat. Stir until the sugar dissolves.
-
Brush down the sides of the pan with a wet pastry brush to prevent crystallization.
-
Insert a candy thermometer. Reduce heat to medium and cook until the mixture reaches 250 F.
-
Stir in softened butter and the warm cream mixture.
-
Continue cooking, stirring constantly, until the thermometer reads 244 F and the caramel becomes dark golden brown.
-
Remove from heat, then immediately pour the caramel into the prepared pan without scraping the bottom. Allow it to set overnight.
-
Lift the set caramel by the foil onto waxed paper, then peel off the foil.
-
Spray a knife with nonstick spray and cut the caramel into 1-inch squares, re-spraying the blade as needed.
-
Wrap individual squares in waxed paper to maintain shape or dip in chocolate.
-
Store at room temperature for up to two weeks.