Soft and Chewy Caramels

Soft and Chewy Caramels

This recipe is fairly quick and easy. It can, of course, be varied by the addition of various types of chopped nuts (toasted and very finely chopped Brazil nuts make it truly special!). Also note that this recipe is a good idea to use the remainder of the sweetened condensed milk when making Joyfully Almond Chipper cookies, which require only 1/4 cup--just decrease the remaining ingredients & make about 2/3 of this recipe.

Vegetable cooking spray

1 cup butter

1 16-oz package light brown sugar

1 14-oz can sweetened condensed milk

1 cup light corn syrup

optional: 1 cup finely chopped nuts

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 saucepan 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° F.

Remove mixture from heat (if desired add nuts at this time), 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 caramels out of pan. Cut caramels into 1-inch pieces with a buttered knife. Wrap each piece with plastic wrap.

Sweet (but not chewy!) nieces Treeva & Teena