Soft caramels are so buttery and decadent, but I only eat them during the holidays. That's probably a good thing because these are irresistible in that "melt in your mouth" kind of way. My mom, The Empty Nester, always made these during Christmas and I have loved them every year since eating them as a child. Each caramel is wrapped in squares of wax paper, making it a perfect little last minute gift that can be made ahead of time and quickly put in a little tin.
This year was actually my first time making them. I am not the best at making homemade caramel anything and have completely quit during a recipe because of burnt caramel. I was surprised how easy this one was. So for others out there frightened of a caramel disaster, rest assured you too can make this!
Classic Soft Caramels
Adapted from Christmas Recipes from the Lion House
1 cup butter (2 sticks)
1 cup light brown sugar
1 cup sugar
1 cup light corn syrup
1-14 ounce can sweetened condensed milk
dash of salt
Combine ingredients in a heavy pan. Cook over medium heat, stirring constantly with a silicone spatula. Keep at a rolling boil and cook until the soft ball stage (Use a candy thermometer for this. It will have a notch on it that says "Soft Ball.") This will take about 15 minutes. Pour into a buttered 7x11-inch glass pan. Cool until firm. Cut into squares and wrap each piece in wax paper.