Two of my co-workers, Kara and Betty gave me this recipe in an attempt to help me duplicate a secret family recipe of another co-worker, Barbie. Coincidentally, they both came up with the same recipe for the Soft Caramels within a few days of each other. After one very unsuccessful try (it was a total flop), I tweaked the recipe a bit and think I now have one that is fairly close to Barbie’s original.
These are so soft and delicious, that it is hard to stop with just one or two or three…who is counting anyway!
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1 cup white sugar
- 1 (14-ounce) can sweetened condensed milk
- ½ pound butter (2 sticks)
- Prepare a 13 x 9-inch oblong pan by lightly buttering the bottom and sides; set aside. (Do not use nonstick cooking spray or shortening here...use butter.)
- In a heavy-bottomed medium saucepan, combine corn syrup, both sugars, condensed milk, and butter.
- Bring to a boil over medium heat and cook, stirring constantly until the mixture reaches 240 degrees (just above soft ball stage of a candy thermometer. Mixture will easily burn, so adjust the temperature and continually stir.
- Once the mixture reaches the desired temperature on a candy thermometer, pour into the buttered pan. Let candy cool completely and cut into squares and wrap in wax paper or parchment paper squares.