Easy Peanut Butter Soft Caramels
I am so about what’s easy right now. 2013 has been nothing but exhausting, and I am ready to wind down! Which is, ironic, I know, because now is about the time of year everyone starts to crank things up for the holidays!
But not in this house! No sir. This year, the Swanks will be having a quiet and restful holiday season.
…just curious? Has anyone ever actually successfully accomplished that? Or are you all just laughing at me?
Ok, so I know having a restful and relaxing holiday season isn’t super realistic, but I’m totally serious when I say that the holiday season could very well be the slowest part of the year for us (comparatively speaking)! I’ve been a stay at home mom for 3 years, and a worker-bee before that. My days have been VERY routine for so long.
This year has been full of traveling, writing a book, moving (although… that’s a somewhat routine experience for us), and planning and hosting an online blogging conference. It has felt c-r-a-z-y. So now, the thought of just doing the normal day-to-day stuff (even during the holiday season) sounds so wonderfully calm.
I’m not even worried about gifts this year. We might just be giving everyone a big, fat HUG 🙂
Anyway. Excuse my rambling.
The point I’m trying to make is this: I love easy. I need easy. These caramels are SUPER easy!
This recipe is only 3 ingredients, there is absolutely NO candy thermometer involved, and– HELLO! It’s peanut butter and caramel! What’s not to love?! Wrap them up in some cute wax paper (did you know they have cute wax paper? That’s a recent discovery for me…), and give them out for holiday gifts. No one will be disappointed!
- 1/2 cup brown sugar
- 1/2 cup peanut butter (don't use homemade or natural)
- 14 oz sweetened condensed milk
- Line a loaf pan with foil or parchment paper, and lightly spray with non-stick cooking spray. Set aside.
- Add all of the ingredients to a medium sauce pan over medium-high heat.
- Gently whisk until all ingredients are incorporated and smooth.
- Continue to stir until mixture starts to bubble around the edges. Change heat to medium, and continue to gently stir for EIGHT MINUTES.
- Remove from heat immediately at EIGHT minutes. Pour caramel into the prepared loaf pan. Let cool completely (I was impatient and stuck mine in the fridge for about 30 minutes).
- Once cool, cut into strips or squares for wrapping.
Don’t miss a bite!
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If you like this recipe, I know you’ll love these other great recipes from me and my friends!