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Chewy Caramel

Chewy Caramel

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
HARSHMA

HARSHMA

Rich, chewy caramel to individually wrap or use in candy making.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
  2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
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Reviews

JLeigh
401

JLeigh

10/23/2007

This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups.

Sinopa2
185

Sinopa2

3/6/2006

I love this recipe! Only thing is, I've never understood the temperature given on the original. I always cook to about 254 or so on a very accurate thermometer, to make caramel squares that stay squares on their own for days, but still get chewy when you eat them.

Mary Gilbert-Smith
156

Mary Gilbert-Smith

12/15/2006

This caramel was PERFECT for making filled chocolates! I only used approx. 2/3 cup of corn syrup(All I had left!) and let it get to about 250 degrees. I let it set overnight and made the chocolates the next day. So delicious! I will DEFINATELY be making this again! One suggestion though- butter only the sides of the pan and place parchment paper on the bottom- You won't have a problem with it sticking.

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